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Ingredients
- 150 g di acqua + q.b. per cuocere la pasta
- ½ cucchiaino di sale + q.b. per cuocere la pasta
- 50 g di Parmigiano reggiano, a pezzi
- 40 g di olio extravergine di oliva
- 3 cipollotti, a pezzi
- 10 g di radice di zenzero fresco, a fettine sottili
- 400 g di piselli surgelati
- 150 g di acqua
-
½
cucchiaino di dado per brodo vegetale
or ½ cubetto di dado per brodo vegetale (per 0,5 l) - ½ cucchiaino di sale
- 400 g di pasta secca tipo farfalle
- 1 bustina di zafferano in polvere (0,1 g)
- 20 g di burro, non salato
- 200 g di prosciutto crudo, a strisce
- Nutrition
- per 1 porzione
- Calories
- 3305 kJ / 789 kcal
- Protein
- 37 g
- Carbohydrates
- 85 g
- Fat
- 30 g
- Fibre
- 11 g
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