Saffron Malloreddus with Peas and Tomato Recipe
Creamy pea sauce is jewelled with roasted cherry tomatoes and coats handmade malloreddus – a Sardinian pasta – in this vibrant summer vegan recipe.
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Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Pot
- Colander
- Skillet
- Mixing bowl
- Wooden spoon
- Slotted spoon
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 300g of semolina flour, plus extra for storing the pasta
- 100ml of warm water
- 1 pinch of saffron
- 200g of frozen peas, defrosted in a bowl of water
- 1/2 garlic clove
- 1 sprig of basil
- salt
- lemon juice, (fresh)
- 1 fennel
- 100g of cherry tomatoes, halved
- 50g of peas, defrosted in warm water
- 1 sprig of basil, leaves picked
- 20g of pine nuts, toasted
- extra virgin olive oil
- freshly ground black pepper
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