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.
(2 ratings)
yield
4 -6
prep time
10 Min
cook time
20 Min
Ingredients For pasta e piselli (pasta and peas)
-
1 lbthin spaghetti (farfalle pasta works well too)
-
1 Tbspolive ol
-
1/2onion, chopped
-
2 clovegarlic, minced
-
1 canpetite peas
-
1egg, beaten
-
1/2 cgrated parmesan or romano cheese
-
salt, pepper, parsley to taste
How To Make pasta e piselli (pasta and peas)
-
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.
- 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!
ADVERTISEMENT