Italian pasta with seaweed tartar
Revisit the traditional Neapolitan recipe for ‘pasta e piselli’, aka ‘pasta and peas’, by adding our tasty Tartare with Brittany seaweed and olives... A quick and easy 100% plant-based recipe idea, with the great taste of southern vegetables!
2
people
15 min
preparation time
15 min
cooking time
All ingredients
1 jar of Brittany seaweed tartare
200 g pasta (here Elicoidali)
1 small red onion
100 g fresh green peas
Olive oil
Let's get started
Total time
30 min
Preparation
15 min
Cooking
15 min
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Step 1Cook the pasta in salted water. Follow the cooking time indicated on the packet.
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Step 2Once cooked, drizzle a little olive oil into a pan and mix in the pasta, seaweed tartar, chopped red onion and peas. Pour in some of the pasta water to prevent it from sticking. Fry for about 2 or 3 minutes while stirring regularly.
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Step 3Arrange on plates and add a few basil leaves. Add pepper to taste.
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