Pasta e Piselli (Pasta and Peas)
It's made with ingredients that are always on hand. Makes for a quick and easy week day dinner.
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- 1 lb
- thin spaghetti (farfalle pasta works well too)
- 1 Tbsp
- olive ol
- onion, chopped
- 2 clove
- garlic, minced
- 1 can(s)
- petite peas
- egg, beaten
- 1/2 c
- grated parmesan or romano cheese
- salt, pepper, parsley to taste
1Cook pasta in large pot of boiling, salted water until al dente.
2In a medium size sauce pan, heat olive oil over medium heat and add the chopped onion. Cook for approximately 5 minutes until translucent and then add the minced garlic. Cook for about another minute or two.
3Add the can of peas with liquid to the onion garlic mixture and cook for another 5 minutes or so.
4Strain the pasta leaving a small amount of the pasta water (maybe 1/2 cup) in the pot with the pasta. Transfer the pasta to a serving platter.
5In a medium size bowl, beat the egg and add 1/4 cup of grated cheese, salt pepper and parsely to taste. Add to the pasta and mix well so that the egg coats the pasta. (Note: You don't want scrambled eggs, the egg will cook enough just from the heat of the pasta.)
6Add the peas to the pasta and mix well.
7Top with the other 1/4 cup of grated cheese. Of course you can always use more or less depending on your taste.
8Serve with Italian Bread (I like Semolina) and side salad.