🍝 Penne with Bresaola, Stracchino, and Peas: a creamy and delicious first course
A rich and velvety pasta that combines bold flavors and irresistible creaminess 😋
Introduction
Are you in the mood for a tasty, creamy first course that is ready in just a few minutes? The penne with bresaola, stracchino, and peas are the ideal solution!
A complete and satisfying dish that combines the delicateness of the cheese with the savoriness of the bresaola, enhanced by the sweet and spring-like touch of the peas.
Perfect for a quick yet flavorful lunch, or to impress guests with a simple but effective recipe. 🍃🍽️
📝 Ingredients (for 4 people)
- 400 g of short pasta (penne or rigatoni)
- 150 g of bresaola cut into strips
- 250 g of stracchino (or gorgonzola, for a more intense version)
- 100 g of cooked peas
- 4 tablespoons of extra virgin olive oil
- 2 garlic cloves
- 4 tablespoons of cream
- Salt and pepper to taste
👩🍳 Preparation
- In a pan, gently sauté the garlic with the extra virgin olive oil.
- Add the stracchino (or gorgonzola) and the cream, stirring until you obtain a smooth and homogeneous cream.
- Add the cooked peas, adjust with salt and pepper, and mix well.
- Turn off the heat and add the bresaola strips, mixing gently.
- Boil the pasta in plenty of salted water, drain it al dente, and toss it with the creamy sauce.
- Serve hot, with a sprinkle of fresh black pepper if desired.
🍽️ Tips
- You can replace stracchino with robiola, crescenza, or soft gorgonzola.
- For a crunchy variant, add chopped walnuts or toasted almonds at the time of serving.
- Great also as a cold pasta to take to the office or for a picnic.
📚 Recipe proposed by “Tempo di Ricette”
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
