flour and semolina, 14,1 oz
frozen peas, 17,6 oz
almonds, 2 tbs
garlic, 1 clove
canned corn, 4 tbs


For the pasta:
Put the flour in a bowl and slowly add the water; first with the spoon and then with your hands, knead until the dough is smooth and soft. Make ball and let it rest for about ten minutes, then with a rolling pin roll out the dough until you have a sheet of a few millimeters. With a toothed wheel create rectangles of dough, and, if you take the dough in the center of the rectangle between your thumb and forefinger and squeeze, you will have created your butterflies!

For the dressing:
Boil the peas in salted water for a few minutes to retain their beautiful green color, drain and place in a bowl with mint, garlic, olive oil, and salt. Blend for a few minutes peas and grind the almonds, toast a few tablespoons of corn in a pan with a little of oil. Now you only have to cook the pasta, add the sauce and serve. Buon Appetito!

Thanks to: Chez Monik Blog