Garganelli with creamed peas and lime cuttlefish


280 g Garganelli

150 g fresh cuttlefish

1 lime

For the cream of peas:

200 g peas

20 g Evo oil

salt to taste.

pepper to taste


Wash and gut the cuttlefish, removing the black pouch. Cut them into thin strips and place them in a bowl along with the lime zest. Allow to marinate for 30 minutes. Meanwhile, blanch the peas in salted water and cool them in water or ice to preserve their bright color. Blend the peas by adding oil, salt and pepper. Sift the mixture resulting in a smooth cream. In a skillet over high heat, brown the marinated cuttlefish for 1 minute. Cook the Garganelli in salted water, drain al dente inside the skillet with the cuttlefish and toss with a little cooking water. To finish, plate the Garganelli on top of a bed of pea cream, finishing the dish with two/three lime wedges, a few whole peas and a few black peppercorns.

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