Ingredients for 4/6 people:

300 g of spelled

100 g of boiled peas

8 semi-dry cherry tomatoes

1 red pepper

1 small courgette

1 small stick of celery

Extra virgin olive oil

Salt and pepper

For the carrot cream:

400 g of carrots

100 g of cream cheese

Bay leaf

Extra virgin olive oil

Salt and pepper

Execution:

Prepare the sauce, bring plenty of water to a boil in a saucepan with a pinch of salt and the bay leaf, add the sliced ​​carrots and cook, drain and put them in a pan with a drizzle of oil, and toast them over a high flame , arrange the flavor, then blend them with the cheese, until a homogeneous puree is obtained.

Boil the spelled in abundant salted water, once ready, drain it and let it cool on a tray after having seasoned it with a little oil.

Cut the vegetables into cubes and sauté them in a pan with a little oil, starting with the celery, then the peppers and courgettes, when cooked, add the peas, cherry tomatoes and flavor with the aromatic herbs.

Add the vegetables to the spelled, mix well to mix everything then complete with spikes of carrot cream and sprouts if desired.