500 g of medium conch pasta
400 g of fresh quail scapes
800 g of ripe tomato, peeled and seeded, cut into cubes
100 g of fresh peas
150 g of finely chopped onion
4 cloves of garlic
20 leaves of parsley
30 g of toasted pine nuts
100 g of smoked ricotta cheese
150 ml of olive oil
Salt and freshly ground black pepper to taste
500 g of medium conch pasta
400 g of fresh quail scapes
800 g of ripe tomato, peeled and seeded, cut into cubes
100 g of fresh peas
150 g of finely chopped onion
4 cloves of garlic
20 leaves of parsley
30 g of toasted pine nuts
100 g of smoked ricotta cheese
150 ml of olive oil
Salt and freshly ground black pepper to taste
Cook the pasta to al dente in boiling salted water, then drain, cool, and mix with two tablespoons of olive oil to prevent sticking
Reserve, covered with plastic wrap
Lightly fry the quail scapes cut into 1 cm pieces in a little olive oil for 3 or 4 minutes
Remove from the skillet and reserve
In the same skillet, sauté the chopped onion and garlic over medium heat for 3 minutes, stirring constantly
Add the diced tomatoes and cook at high heat until the tomato liquid evaporates
Season with salt and freshly ground black pepper
Warm the pasta in hot water for 30 seconds and place it in a skillet where the tomatoes, onion, and garlic are cooking
Add the fried quail scapes, fresh peas, and half of the parsley leaves, stirring to combine ingredients
Check the seasoning
Assembly
Arrange in a deep plate and top with smoked ricotta cheese cut into cubes, a little olive oil, toasted pine nuts, and the remaining parsley leaves.
