Yellow Pea Macaroni with Tomato and Pecorino Cheese

Ingredients

• 1 tablespoon olive oil

• ½ sprig rosemary

• 2 cloves garlic, pressed

• 2 shallots, finely chopped

• 300g yellow pea macaroni

• 8 vine tomatoes, diced

• 4 vine tomatoes, cut into wedges (for garnish)

• 50g Pecorino cheese, coarsely shaved

• 30g basil

• Freshly ground black pepper

Instructions

1. Sauté the shallots, garlic, and rosemary gently in the olive oil for about 10 minutes.

2. Cook the macaroni according to the instructions on the package and reserve 4 tablespoons of the cooking water.

3. Pick the basil leaves — keep the small ones aside for garnish and cut the larger leaves into thin strips.

4. Add the diced tomatoes and the reserved macaroni cooking water to the sautéed shallot mixture.

5. Then add the sliced basil and season with freshly ground pepper.

6. Mix in the cooked, drained macaroni and toss everything together.

7. Gently stir in two-thirds of the Pecorino cheese.

8. Serve the pasta in a large dish, garnish with the tomato wedges and small basil leaves, and sprinkle the remaining Pecorino on top.

Storage Advice: Store in the refrigerator for up to 3 days.

Nutritional information