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Roman recipes

Pasta with peas


300 g fresh peas
300 g egg quadrucci (pasta)
100 g pancetta (thick bacon)
200 g tomato pulp
salt, pepper and onion
extra virgin olive oil

Cube the pancetta; brown some onion in oil and add the pancetta to the pan. When this is browned too, add the tomato pulp and seven soup bowls of water.
Cook for a couple of minutes and add the peas, salt and pepper. When they are cooked add the quadrucci and cook for about 4 minutes, making sure the consistency of the soup is neither too thick nor too thin.