Doc V's Healthy Kitchen

1 kilo of fresh peas (pod included) is waiting in the fridge. My initial idea of a kind of pie doesn’t feel like the proper recipe for those green delights, so while having my breakfast in the sun, I decided on the following one.

Shell the peas from their pod ( Oskar loves to chew them). Rinse the peas. Heat a pan with salted water. Once boiling add 120 grams of risoni (those rice look-alike pasta). Add the peas at the last minute ( everything al dente). Drain and rinse with cold water.

Take a bowl. Pour the peas and the pasta in the bowl. Add 120 grams of ready made pesto, 4 chopped garlic cloves, 1 chopped chili, 40 grams of roasted pine nuts, 165 grams of stracchino or a similar cheese. Mix. Taste, add pepper and salt. Store in the fridge until preparing the last fase. Keep a cup of the cooking liquid to moist if necessary.

Today we go for a special effect. Oil a few timbals. Spread on baking paper. Fill the timbals. Finish with halved cherry tomatoes.

Add some grated parmesan (20 grams). Bake in the oven at 180° for approximately 20 minutes.

Serve with a green salad and a dressing with lots of lemon juice.