top of page
Fusilli with peas, fresh herbs cream and roasted suckling pig
1 package roasted suckling pig
200 g green peas
450 g fusilli or other pasta
200 g cream mixed with chopped fresh herbs at your choice
Olive oil, salt
In a big frying pan, cook the peas in boiling water with salt. Drain, but reserve the water, and set aside.
In the same water, cook the pasta, according to the packet instructions.
Meanwhile, heat some olive oil in a frying pan and heat the meat.
When the pasta is al dente, drain and stir it in the frying pan with the peas. Check the seasoning, add stir in the cream with the fresh herbs. Serve very hot with the roasted suckling pig.
bottom of page