Pea and pistachio carbonara
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Ingredients (Serves 4):
  • 320 g. of pasta
  • 300 g. of shelled peas
  • 3 eggs
  • 30 g. grated Parmesan
  • 40 g. chopped roasted pistachios
  • 1 pouch of saffron powder
  • 1 shallot
  • 20 g. butter
  • EVOO
  • Salt
  • Pepper
Preparing:
  1. Clean the shallot and chop it. Saute in a non-stick pan with the butter until brown. Add the peas, a ladle of water and cook until tender. Season with salt and pepper and set aside.
  2. Cook the pasta in abundant boiling salted water. Meanwhile, in a bowl, beat the eggs together with the grated Parmesan, the saffron powder, and a pinch of salt and pepper.
  3. Add a tablespoon of olive oil and a tablespoon of pasta cooking water. Drain the pasta and mix with the sauce. Sprinkle the coarsely chopped pistachios and serve.
Easy & Quick
Preparation Time: 10 minutes
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Pea and pistachio carbonara

Ingredients (Serves 4):
  • 320 g. of pasta
  • 300 g. of shelled peas
  • 3 eggs
  • 30 g. grated Parmesan
  • 40 g. chopped roasted pistachios
  • 1 pouch of saffron powder
  • 1 shallot
  • 20 g. butter
  • EVOO
  • Salt
  • Pepper
Preparing:
  1. Clean the shallot and chop it. Saute in a non-stick pan with the butter until brown. Add the peas, a ladle of water and cook until tender. Season with salt and pepper and set aside.
  2. Cook the pasta in abundant boiling salted water. Meanwhile, in a bowl, beat the eggs together with the grated Parmesan, the saffron powder, and a pinch of salt and pepper.
  3. Add a tablespoon of olive oil and a tablespoon of pasta cooking water. Drain the pasta and mix with the sauce. Sprinkle the coarsely chopped pistachios and serve.