Ingredients
- 11 oz Sagnette pasta
- 1.1 lbs fresh anchovies
- Extra virgin olive oil, as needed
- 10½ oz green peas
- Pecorino cheese, to taste
- Onion, as needed
- Fresh parsley, as needed
- 1 garlic clove
- 1 unwaxed lemon
Preparation
Start by cleaning the anchovies: remove the innards and backbone. Rinse under running water and roughly break them into pieces by hand. In a large pan, heat some olive oil and gently sauté the onion and garlic until softened. Add the peas and chopped parsley. Let this cook for about 15 minutes.
Add the anchovies, pouring in a little hot water as needed. Continue cooking for another 5 minutes.
Cook the Sagnette pasta until al dente, then finish cooking it directly in the pan with the sauce.
When ready, plate up and finish with a generous sprinkle of Pecorino and garnish as desired.
