Pasta With Peas (Piselli)
Pasta with peas is a simple and delightful pasta recipe featuring tender pasta tossed with sweet, vibrant peas, often enhanced with garlic, olive oil, and Parmesan cheese for a rich, savory flavor. This comforting meal combines the fresh, slightly sweet taste of peas with the hearty texture of pasta, creating a balanced and satisfying dish perfect for any occasion
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 Small (90 grams, 3.17 ounces) brown onion finely chopped
- 1 teaspoon (1-2 cloves) minced garlic
- 4 ½ cups (1125 ml/grams, 39 ounces) stock of choice, vegetable or chicken stock
- 320 grams (11.30 ounces) dried pasta, such as penne, spirals, bowtie, shells
- Salt and pepper to taste
- ¼ cup (30 grams, 1.06 ounces) Parmesan cheese, finely grated, plus extra to garnish
- 300 grams (10 ounces) green peas, fresh or frozen (if using frozen defrost)
Instructions
- Heat oil in a medium sized saucepan over medium to high heat. Once hot, add the chopped brown onion and saute until lightly browned and soft.
- Next, add in the minced garlic and saute for about 1 minute.
- Add stock and turn the heat on high. Bring liquid to the boil. Season with salt and pepper to taste.
- Add the dried pasta. Cook the pasta for as long as it states on your packet, stirring occasionally (see note 1).
- Once the pasta is cooked, and the liquid has reduced (see note 2) reduce the heat to low and add Parmesan cheese and peas. Stir to combine.
- Taste for seasoning and adjust as desired. Cook for 1 – 2 more minutes or until the peas are heated through. Turn off heat and serve.
Notes
- Some pastas can cook quicker than others. Keep an eye on your pasta as it cooks. You want the pasta to be soft but still have a bit of a bite to it. If you find that the pasta is drying out before it is cooked, add a bit more stock or water as needed. The pasta should be submerged in water when you first add it to the pot.
- You don’t want your pasta to be too soupy or too dry. Ideally you will still have a bit of liquid once the pasta is cooked. If you have too much liquid once the pasta is cooked, carefully drain away some of the liquid. Likewise, if you don’t have enough liquid once the pasta is cooked, add a bit more stock (or water).