Dosi per 4:
400 g fettuccine all’uovo
350 g mais in scatola
300 g pisellini surgelati
100 g panna
1/2 cipolla
grana grattugiato
olio
burro
sale
pepe
Far soffriggere la cipolla tritata in una casseruola con olio e burro; unire il mais, i piselli, il sale, il pepe e far cuocere coperto per circa 20 minuti; versare la panna e cuocere ancora per 5 minuti. Cuocere le fettuccine al dente in abbondante acqua salata, condirle con la salsa preparata e il grana e servire
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