Italian pasta with seaweed Tartare
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 the ingredients
1 jar of 100g of la belle-iloise Brittany seaweed Tartare
200g pasta (here Elicoidali)
100 g fresh green peas
1 small red onion
Olive oil
A few basil leaves
Pepper
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 2Add the peas and chopped red onion 4 to 5 minutes before the pasta is cooked
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Step 3Once cooked, drain the mixture and mix in the Seaweed Tartare
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Step 4Pour a drizzle of olive oil into a frying pan and sauté. Fry for 2-3 minutes, stirring regularly
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Step 5Arrange on plates and add a few basil leaves
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Step 6Season with pepper to taste
Other ideas
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