Pasta and grass peas with tomato and rosemary

Ingredients

For 1 serving

• Dried grass peas50 g
• Durum wheat pasta60 g
• Tomato passata120 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Pecorino10 g
• Rosemaryto taste
• Cayenne pepperto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. The day before, soak the grass peas in plenty of cold water for 24 hours, changing the water a couple of times; then drain and rinse them.
2. Put them in a pot covered with cold unsalted water, bring to the boil and simmer gently for about 1 hour, until tender; keep their cooking water.
3. With 15 minutes to go, peel and crush the garlic. Heat the oil in a pan over medium-low heat with the garlic and rosemary for 1–2 minutes, until the garlic is just golden; add the passata and chilli powder and cook for 10 minutes, until the sauce thickens.
4. Add the drained grass peas with a ladleful of their water, season with salt and cook for 5 minutes over medium heat.
5. Add the pasta straight into the sauce and cook it, stirring often, for the time on the packet, adding hot water or the grass-pea cooking water a ladle at a time, until the pasta is al dente and the sauce creamy.
6. Remove the garlic and rosemary and serve with grated pecorino.