PASTA E PISELLI (PASTA AND PEAS)
This is one of those wonderful peasant dishes that has been passed down from generation to generation. We don't really have a recipe so the amounts are estimates. It's made with ingredients that are always on hand. Makes for a quick and easy week day dinner.
Provided by Joanne Bellezza-Loughlin
Categories Pasta Sides
Time 30m
Number Of Ingredients 8
Steps:
- 1. Cook pasta in large pot of boiling, salted water until al dente.
- 2. In a medium size sauce pan, heat olive oil over medium heat and add the chopped onion. Cook for approximately 5 minutes until translucent and then add the minced garlic. Cook for about another minute or two.
- 3. Add the can of peas with liquid to the onion garlic mixture and cook for another 5 minutes or so.
- 4. Strain the pasta leaving a small amount of the pasta water (maybe 1/2 cup) in the pot with the pasta. Transfer the pasta to a serving platter.
- 5. In a medium size bowl, beat the egg and add 1/4 cup of grated cheese, salt pepper and parsely to taste. Add to the pasta and mix well so that the egg coats the pasta. (Note: You don't want scrambled eggs, the egg will cook enough just from the heat of the pasta.)
- 6. Add the peas to the pasta and mix well.
- 7. Top with the other 1/4 cup of grated cheese. Of course you can always use more or less depending on your taste.
- 8. Serve with Italian Bread (I like Semolina) and side salad.
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