Pasta and Peas Or Pasta con Piselli
By marisab on May 13, 2014
Pasta and Peas
Pasta con Piselli
1 lb. of Pasta preferably shells, medium or small size
1 small white onion chopped
1 Tablespoon of Olive oil
½ of a cup of dry white wine (optional)
1 cup, or a little more, of frozen peas
Sea Salt for the pasta water I palm-full
Sea Salt and Black Pepper to Season
2 cups of chicken stock, fat free and low sodium.
1 cup of water
Parmigiana Cheese and Crushed Red Pepper to add at the end
Chop the onion and sauté in the tablespoon of olive oil. Once you see the onions become translucent add the peas into the pot, season with a very small pinch of salt and black pepper. Cook the peas and onions for a couple of minutes add the wine and let that cook off for another 3-4 minutes. Add the chicken stock and water bring to a gentle boil, lower the heat, and simmer for about 15 to 20 minutes – add another very small pinch of salt and simmer.
In a stockpot, boil water for the pasta follow the instructions on the box, if the box has 9 minutes for al dente boil water, add the sea salt, add the pasta, stir and boil for 9 minutes. After 9 minutes taste one-piece of pasta, testing if it’s your desired texture… I run one piece under cold water so I won’t burn my tongue.
Drain your pasta and place in a bowl, add the peas and broth (you add it all or some of the broth the soaks it up quite nicely), now stir it up.
Once plated you can add cheese and crushed hot red pepper, that's how I like it,…goes great with crusty, warm Italian bread and a salad.
To me this is comfort food, one of my favorite pasta dishes – I enjoy it with breaded chicken cutlets. It is delicious; a must try!
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