One pan spirelli with scampi, peas and feta
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14 minutes
Recipe in collaboration with
Kris KooktIngredients
For 4 persons
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500 g
-
-
5 dl
Hot water
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40
Scampi
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300 g
Peas
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500 g
Cherry tomatoes
-
500 g
Feta
-
2 blocs
Vegetable stock
Finishing
-
Fresh Oregano
Preparation
- Peal and clean the scampi
- Heat a dash of olive oil in a large saucepan and briefly fry the scampi. Season with salt and pepper and then remove from the pan.
- Cut the tomatoes in half en fry shortly with the peas in the pan
- Add Eazy pasta spirelli, hot water and the vegetable stock
- Continue cooking until the pasta is cooked and the water has disappeared. Stir regularly
- Add the scampi to the pan
- Top with crumbled feta and fresh oregano
