Mezze maniche pasta with pea, sausage and smoked burratina cream sauce

Prepare a base with olive oil, spring onion, celery leaves and parsley sprig, lightly fry the potato cut into cubes and then, the peas. Add a few ladles of broth and cook. Blend together, filter and put aside. In a pan, cook the peeled sausage, add some white wine, evaporate and keep warm. Cook the pasta and blend it with the pea cream. Pour into a plate, sprinkle with sausage and serve with smoked burratina.

One of the most popular summer dishes in Scinuà with a recipe that can be prepared all year round using good-quality frozen peas found on the market.