Creamy Pasta pici

The pici pasta are a typical of Tuscany, are made with wheat semolina. Begins the season of fresh peas, that are delicious, and healthful, so I decided to make this sauce.

Ingrediens for 5 person:

500 grams Pici pasta (or other)
1 onion fresh

3/4 beautiful handfuls of fresh peas
a cup of vegetable broth
1 cup cooked chickpeas
Chili a pinch
1 teaspoon of curry
1 tsp turmeric
1 cup abundant béchamel soft
a pinch of dried mushrooms
olive oil

black pepper
salt

Method:

Put a generous round of oil in a large frying pan, put the onions cut together with peas and chilli

Add the cup of broth putting also curry and turmeric bringing almost

at this point add also already cooked chickpeas and dried mushrooms soaked and chopped, if necessary, add a little of their cooking broth there, harden slightly

in the meantime you will have prepared the bechamel leaving very fluid, I can almost always find rice flour is very delicate and light

If you don’t feel like doing the bechamel can use cream rice or spelt, add the vegetable sauce béchamel to. Cook the pasta and when is ready put it in seasoning turning good

served fuming and if you haven’t exaggerated with chilli put a sprinkling of black pepper!   Very tasty and delicate, Bon appétit 🙂

1. Susi 19 April 2010 at 19:15

   

   Delicious…so creamy….yummi yummi

   
   
2. Tippitappi 20 April 2010 at 09:19

   

   I love creamy pastas!!! and pici pasta is so yummy!!!! it’s lovely, chicca 🙂

   
   
3. Chicca66 20 April 2010 at 16:54

   

   Thanks girls 🙂

   
   
4. TokyoVegan 21 August 2010 at 05:37

   

   This looks so delicious! How do I make the bechamel sauce?

   
   
5. Chicca66 22 August 2010 at 17:10

   

   Hello Tokyo, I usually do the bescimella with: 3 tablespoons oil + 3 tablespoons flour + milk plant
   do I always measures in spoonfuls flour, equal equal oil, milk I regolo eye if I want more or less dense
   I hope I explained my English sucks 😛