Salad of octopus, peas and pasta

Salad of octopus, peas and pasta

Insalata di polpo, piselli e pennette

By
From
Pasta
Serves
4
Photographer
Laura Edwards

In Italian I call this the three ‘P’s’ salad, for obvious reasons! It’s a combination of mine, three delicious items beginning with the letter ‘P’ coming together to create something which is very appetising and at the same time very Italian.

Ingredients

Quantity Ingredient
300g dried pennette pasta
salt and pepper, to taste
1 tablespoon extra virgin olive oil

Salad

Quantity Ingredient
40ml olive oil
1 large onion, peeled and finely sliced
300g fresh garden peas, podded weight
1 small octopus, about 250g
1 lemon, finely zested and juiced
a few fresh mint leaves, chopped

Method

  1. Cook the pasta in advance so that it can cool. Cook in plenty of boiling salted water for 6–8 minutes or until al dente. Drain, dress with the olive oil, then leave to cool.
  2. Heat the oil in a large frying pan and fry the onion for 2 minutes. Add the peas and 2 tbsp water and cook until the water has evaporated and the peas are tender. In a separate pan, cook the octopus in boiling salted water for about 18 minutes or until tender, then drain and cut into pieces. Leave everything to cool.
  3. When everything is cool, mix together the pasta, peas, onion and oil, the octopus and lemon juice. Sprinkle with the lemon zest, mint and taste for salt and pepper.
Tags:
Antonio
Carluccio
pasta
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