Servings:
4
Prep time:
20
Cooking time:
30
INGREDIENTS
INSTRUCTIONS
- Thinly slice the shallots and brown in a thick-bottomed pan with 4 tablespoons of olive oil and whole chili for 5 minutes abundant. Add the peas, salt, cook for 2-3 minutes, reduce heat and continue cooking for another 10 minutes.
- Boil the potato, peeled and diced, in 250 ml of water along with saffron and laurel. Bake for 15 minutes abundant salting lightly. Remove the bay leaf and blend the potato stretching with a little hot water to obtain a creamy sauce enough.
- Toast gently poppy seeds for 5 minutes in a thick-bottomed saucepan, mixing constantly.
- Joined together the creamed potatoes, peas private chilli and the sprig of marjoram leaves.
- Boil the pasta al dente draining it not too dry, toss immediately with the sauce of peas, distribute them on dishes and completed sprinkling with some poppy seeds
