SOPA FRIA DE CODITOS ENSALADA DE CODITOS DE CREMA Y JAMON - RECETA FACIL | #iriscocinablog

Bring 2 liters of water with 1 clove of garlic to a boil over high heat.

Once boiling, add 200 grams of elbow pasta, 0.5 teaspoon of salt, and 1 tablespoon of olive oil. Stir and let cook for 12 minutes or until al dente.

While the pasta cooks, wash and peel 3 carrots, then dice them into small cubes.

Dice 1 stalk of celery into small pieces.

Chop 200 grams of turkey ham into cubes.

Drain and rinse 200 grams of canned peas.

Drain the liquid from 220 grams of pickled peppers and chop them into small cubes.

Boil the diced carrots for 5 minutes to soften them.

After 12 minutes, check the pasta; it should be al dente, not hard or mushy. Remove it from the pot and rinse with cold water to stop the cooking process.

In a bowl, combine 0.75 cup of fresh cream and 0.25 cup of mayonnaise. Mix well.

Add the diced carrots, celery, peas, pickled peppers, turkey ham, and the cream-mayonnaise mixture to the pasta. Season with a pinch of salt and pepper, and mix everything together.

Equipment Needed

Spice Level: