Pasta e Piselli
Ingredients
The pasta
-
1
lb
ditalini pasta
-
14-16
oz
baby peas
The sauce
-
½
cup
extra virgin olive oil
-
1
large
sweet onion
-
1
clove
garlic
-
¼
teaspoon
red pepper flakes
-
4
cups
water
-
1
teaspoon
salt
-
¼
teaspoon
black pepper
-
1
cup
Pecorino Romano cheese
Instructions
- Heat olive oil in a large pan and cook chopped onions until soft.
- Add chopped garlic and red pepper flakes, cooking for an additional minute.
- Stir in water, salt, and baby peas, bringing the mixture to a boil.
- Mash some of the peas and then add the pasta, reducing heat to medium.
- Cook the pasta according to package instructions, stirring often.
- Once pasta is al dente, remove from heat and mix in cheese and parsley.
- Season with salt and black pepper to taste, adding water if needed.
- Serve with additional cheese and black pepper.
Nutrition Facts (estimated)
Servings
8
Calories
432
Total fat
18g
Total carbohydrates
53g
Total protein
14g
Sodium
457mg
Cholesterol
13mg
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