Friday, February 19, 2016

Pasta with Green Peas and Tomato Sauce (pasta e piselli)

I grew up on that type of dishes from the rural regions of Italy, typical peasant food that is soooo comforting!  I usually use frozen peas (forget canned peas), but if you can find fresh peas, even better. 

Yield: 4-5 portions

- 1 pound (a pack of 450 or 500 grams) pasta shells
- 1½ cup (150g) frozen peas
- 2 cups (500ml) bolognese or regular spaghetti sauce
- Parmigiano reggiano for serving

Cook pasta al dente in salted water.

Two minutes before the end of cooking time, add peas to the boiling water.

Drain slowly, leaving at least ½ an inch (1cm) of water at the bottom of the pot

Put back the pasta and peas in the pot and pour all the sauce over it.  Mix well and serve immediatly. Don't let the pasta sit in the pot for longer than a couple minutes, otherwise, the pasta will absorb all the water.

Garnish with grated parmesan.

Have you tried this recipe?  Feel free to share your thoughts or experiences!

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