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Altamura pea soup (Minestra di piselli di Altamura)
- olive oil
- 2 medium onions, peeled and finely chopped
- 4 large handfuls freshly podded peas
- 1.1 litres organic chicken stock
- 255 g dried spaghetti, broken into about 2.5cm lengths
- sea salt
- freshly ground black pepper
- 1 sprig of fresh mint, optional
- 1 sprig of fresh basil, optional
- 1 sprig of fresh rosemary, optional
- extra virgin olive oil
- 1 small handful of fresh flat-leaf parsley, chopped
Directions:View on Jamie Oliver
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