Description
A comforting dish of pasta with bright green peas and creamy parmesan, capturing the essence of simplicity and joy in cooking.
Ingredients
Scale
- 1 tablespoon of extra virgin olive oil, plus more for drizzling
- 1 small onion, diced
- 1 lb (450 grams) of fresh or frozen peas
- 2 cups (480 ml) of low-sodium vegetable broth or water, plus more if needed
- ½ lb (220 grams) of short-shaped pasta (shells, elbows, ditaloni)
- ½ cup (50 grams) of grated parmesan cheese, plus more to serve
- Salt and pepper, to taste
Instructions
- Begin by heating the olive oil in a large pot over medium heat. Once the oil shimmers, add the diced onion.
- Cook for about five minutes or until the onion softens and becomes translucent.
- Next, stir in the peas and pour in the vegetable broth.
- Raise the heat to bring the mixture to a boil.
- Once boiling, add the short pasta and salt—approximately one teaspoon works well.
- Reduce the heat to a simmer and cover the pot with a lid.
- Let the pasta cook in the starchy water, stirring occasionally to prevent sticking, usually takes around 8-10 minutes.
- Once the pasta is firm to the bite and the water has nearly absorbed, turn off the heat.
- Stir in the grated parmesan cheese until it melts and blends smoothly with the pasta and peas.
- Taste your dish and adjust the seasoning to your preference.
- Serve your pasta immediately, drizzling it with extra olive oil and sprinkling with black pepper.
Notes
For added flavor, consider using a mix of fresh and frozen peas. Adjust seasoning as desired, and feel free to add fresh herbs at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 10mg
Keywords: pasta, peas, vegetarian, comfort food, easy recipe
