Servings:
4
Prep time:
20
Cooking time:
30
INGREDIENTS
- - 450 g of peas
- - 200 g tomatoes, peeled
- - 4 stalks of celery
- - 1 bunch of arugula
- - 50 g of black olives
- - 2 spring onions
- - 1 lemon
- - 1 tablespoon parsley
- - Oil
- - Salt
INSTRUCTIONS
- Peel the onions preserving a bit of the green part and slice thinly. Finely chop the celery sticks too.
- Saute in a heavy-bottomed frying the onions for 5 minutes with 4 tablespoons of olive oil, then add the celery, reduce the heat and let braise for about 10 minutes. At this point add the peas, salt and continue for 5 minutes.
- Peel, meanwhile, a quarter of lemon peel and chop finely together with the leaves of parsley. Pass or mash the tomatoes with fork and toss with the chopped herbs. Combine this mixture with the peas, stir and cook for abundant 5 minutes.
- Slice and reduce the arugula finely, chop the black olives and add both to the peas; cook for another 2-3 minutes, check for salt and remove from heat
