pasta e piselli (pasta and peas)
(2 ratings)
This is one of those wonderful peasant dishes that has been passed down from generation to generation. We don't really have a recipe so the amounts are estimates. It's made with ingredients that are always on hand. Makes for a quick and easy week day dinner.
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(2 ratings)
yield
4 -6
prep time
10 Min
cook time
20 Min
Ingredients For pasta e piselli (pasta and peas)
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1 lbthin spaghetti (farfalle pasta works well too)
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1 Tbspolive ol
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1/2onion, chopped
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2 clovegarlic, minced
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1 canpetite peas
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1egg, beaten
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1/2 cgrated parmesan or romano cheese
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salt, pepper, parsley to taste
How To Make pasta e piselli (pasta and peas)
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1Cook pasta in large pot of boiling, salted water until al dente.
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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.
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3Add the can of peas with liquid to the onion garlic mixture and cook for another 5 minutes or so.
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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.
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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.)
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6Add the peas to the pasta and mix well.
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7Top with the other 1/4 cup of grated cheese. Of course you can always use more or less depending on your taste.
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8Serve with Italian Bread (I like Semolina) and side salad.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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