Gluten Free Mezzi Rigatoni with Peas and Black Truffle

Ingredients (serves 6):

1. 500g / 17,6 Oz Marcelli Formaggi Gluten Free Rigatoni
2. 600gr / 21,16 Oz Pre-cooked peas
3. 400ml / 14,08 FL Oz Milk
4. 4 Shallots
5. Black Truffle powder to taste
6. 1 Garlic clove
7. Vegetable bouillon/stock to taste
8. Salt to taste
9. Black Pepper to taste
10. Extra virgin olive oil 

Instructions

1. Squeeze the shallots from their skins and mash. In a large sauté pan, place extra virgin olive oil, add the shallots and cook until brown.
   
   
2. Add the pre-cooked peas, milk, one garlic clove and cook for some minutes.
   
   
3. Take the garlic clove out, add salt and black pepper to taste, stirring to form a sauce reasonably thick (but not too dense.)
   
   
4. Add the mixture in a pot and cook until it slightly reduces.
   
   
5. Cook the Marcelli Formaggi Gluten Free Mezzi Rigatoni in a large pot with plenty of salty water, adding one teaspoon of extra-virgin olive oil and following the instructions indicated on the package.
   
   
6. Once drained, place the pasta in the pan with the peas sauce, add a tablespoon of vegetable broth and toss briefly.  Strew the surface with pure truffle powder, very finely minced, and serve.