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reginelle con pesto di piselli con sanguinaccio

reginelle with pea pesto and black pudding

If you’re curious and have never tried it, black pudding has a fluffy and light texture and tastes like a peppery pork sausage. Nothing bloody or metallic, just the flavour of a normal sausage with a different texture. So go ahead and try it and don't be such a wuss.

WHAT YOU'LL NEED TO DO
(scroll down for the full method)

  • prepare the ingredients

  • cook and cool peas

  • grate the cheese

  • pick the basil

  • make the pesto

  • cook the black pudding

  • boil the pasta

  • combine pesto and pasta

  • plate with black pudding

reginelle with pea pesto and black pudding

INGREDIENTS

FOR FOUR PEOPLE

500g (18oz) black pudding


PESTO

  • 350g (12oz) fresh /frozen peas

  • 100g (3.5oz) pecornio

  • 1/3 clove garlic

  • 4 tblspns pinoli

  • 2 handfuls of basil leaves

  • EVO


PASTA

400g (140z) dry reginelle / mafaldine


MANTECATURA (?)

none, combine using pasta water

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METHOD

Start by preparing the pea pesto. I cook the frozen peas in a microwave, but go ahead and boil them if you prefer. You need to end up with about 350g of drained peas. Using a hand blender or food processor, add about half of all the ingredients and pulse blend to get a coarse pesto; then add the remainder and blend to your preferred consistency. Keep checking the balance of flavours and if you think it needs more salt / cheese / oil etc do something about it!


Cook the black pudding following the packet instructions and then place it in an oven on the lowest temperature to keep warm while you cook the pasta. The Rummo Mafaldine (Reginelle) need quite a bit longer cooking than the 8 mins quoted on the packet, at least for my tastes, so be prepared to baby-sit them while they cook. Follow the tips for Cooking with Pesto on the Techniques Page.

To serve, crumble the black pudding on top of each dressed portion of pasta. Many varieties of black pudding are actually quite peppery but most will actually taste more delicate when you add them to this dish. Crumbling the pudding on top generally looks nicer than mixing it into the pasta at the combining stage, as it tends to turn everything brown.


You’re probably not going to want to add more pepper as you serve as there will probably be a good amount of firey warmth from the black pudding, but consider a drizzle of EVO at the last moment if the pea pesto appears to dry up.

NUTRITION per serving

  • KCAL: we're working on it!

  • Fat (g): TBC

  • Sat Fat (g): TBC

  • Carb (g): TBC

  • Sug (g): TBC

  • Fibre(g): TBC

  • Prot (g): TBC

  • Salt (g): TBC

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