Orecchiette with turkey and pea ragù

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Ground turkey110 g
• Peas100 g
• Onion30 g
• Carrots30 g
• White wine30 ml
• Grana Padano8 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, sulphites,

In season: April – June

Method

1. Peel the onion, peel the carrot and chop them finely.
2. In a saucepan heat the oil over a medium-low heat and sweat the chopped vegetables for 4–5 minutes, until the onion is translucent; turn the heat up to medium-high, add the minced turkey and brown it for 5 minutes, breaking it up, until no longer pink.
3. Deglaze with the white wine and let it evaporate for 1–2 minutes, until you can no longer smell the alcohol; add the peas, a ladleful of water and a pinch of salt, cover and cook for 15 minutes over a low heat, until the peas are tender and the ragù is soft.
4. Meanwhile bring the pasta water to the boil, salt it and cook the orecchiette for the time on the packet, until al dente.
5. Drain them, keeping a little cooking water, and toss them in the ragù for 1 minute over a medium heat, until well coated; serve with grated Grana Padano and a grind of pepper.