Dosi per 4:
400 g cannolicchi
350 g pisellini
25 g burro
25 g pancetta
1 cipolla
50 g parmigiano grattugiato
1 bicchiere vino
sale
pepe
Far appassire in olio e burro la cipolla e la pancetta tritate, versare il vino, farlo evaporare, unire i piselli scongelati, salare e far cuocere. Cuocere la pasta al dente in abbondante acqua salata, farla insaporire con i piselli, cospargere di parmigiano e pepe e servire.
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