Description
A comforting dish featuring pasta and sweet peas, combined with olive oil and parmesan for a quick and delicious meal.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 small onion, diced
- 1 lb (450 grams) peas, fresh or frozen
- 2 cups (480 ml) low-sodium vegetable broth or water, plus more if needed
- ½ lb (220 grams) short-shaped pasta (shells, elbows, ditalini)
- ½ cup (50 grams) grated parmesan cheese, plus more to serve
- Salt & pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until it has softened and turned translucent, about 5 minutes.
- Stir in the peas and broth, then raise the heat to bring everything to a boil.
- Mix in the pasta and salt (approx. 1 teaspoon, adjust later).
- Reduce the heat to a simmer, cover with a lid, and cook your pasta in the starchy water.
- Stir often during the cooking time to prevent the pasta from sticking. The water should barely cover the pasta.
- Add extra water gradually only if needed.
- Cook until the pasta is done but firm to the bite, leaving minimal liquid at the end.
- Turn off the heat and stir in the freshly grated parmesan cheese until it melts and combines with the pasta and peas.
- Taste and adjust the seasoning if desired.
- Serve immediately with a drizzle of olive oil, black pepper, and extra parmesan cheese if you prefer.
Notes
For added flavor, sauté garlic with the onion and use fresh herbs like basil or mint. For a vegan option, substitute parmesan with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 20mg
Keywords: pasta, peas, comfort food, vegetarian meal, quick dinner
