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Peas and Pasta (simple recipe)

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DrG:


Made some today - delicious as always. As simple as it is, I am surprised when people tell me that they have never had the combination.

ingredients: Frozen peas, Onion, Pasta (here, spaghetti #8), Olive oil. About 8 oz pasta to 16 oz peas.


1. Get the water going  for the pasta in a separate pot.

2. Dice the onion and saute with a healthy amount of olive oil.

3. Add The peas, salt and pepper and cover on low heat for a few minutes.

4. Break the pasta in half, cook (al dente, of course) and drain.

5. Mix the peas and onion with the pasta.


I have made this so many times over the years, I usually only use one pot. I skip the saute, know how early to to stop the pasta boil - drain and put in the peas and onion and olive oil; and cook the rest of the way.

Tons of variations, lots of additions - a really nice combination.

Halcyon:
The only thing that would make this dish better is a sprinkle of dried chilli flakes and a good grating of parmesan cheese.

DrG:
I am a huge fan of Reggiano (the real parmesan). But, I do not put any on this dish. Oh sure, with pasta Aglio e Olio  and most any other pasta dish I make, yes. But I think it clashes with the peas. Can't argue with the pepper flakes though.

T3sl4co1l:
Hmm, peas seem a bit too.. simple for something like this?  But I can see it.

Pasta with assorted sauteed/fried veg on top, may be an underrated method I think... I mean pasta sauce itself is basically a very tomato-heavy soup, stewed and reduced enough to thicken to a paste; generously spiced with herbs, especially basil.  I don't mind tossing pasta with, say, sauteed onion, garlic and red pepper, etc.  Or a pesto, the oiliness is front and center as well.

And broccoli is always welcome, can boil it right there with the pasta too. ;D

Tim

Halcyon:
+1 Broccoli

Pine nuts and soft cheeses like feta or ricotta are also underrated in pasta dishes.

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