Pasta and Peas (Pasta e Piselli) | Simple Italian Pasta @eatcolor

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and dairy-free.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Fill a large pot with water, about 3/4 full, and bring to a high rolling boil.

Preheat a large skillet on medium heat.

Drizzle in 3-4 tablespoons of olive oil into the skillet.

Add 1/2 chopped yellow onion to the skillet and sauté for about 10 minutes until soft and just before golden brown.

Add 10 oz of peas to the skillet with the onions and stir in a little bit of salt.

While the peas cook, add 2 tablespoons of coarse salt to the boiling water and drop in 10 oz of pasta, stirring to prevent sticking.

Cook the pasta for about 7 minutes, which is 3-4 minutes less than the package instructions.

At the 8-minute mark, use a strainer to drain the pasta, reserving the pasta water.

Add the drained pasta to the skillet with the peas and onions, and add enough reserved pasta water to come up the side of the pan.

Turn off the heat and stir to create a creamy sauce from the starches in the pasta water.

Grate Parmesan cheese into the skillet using a zesting grater, stirring to combine until melted into the sauce.

Add a handful of chopped Italian parsley and stir again.

Taste and adjust seasoning, adding black pepper or red pepper if desired.

Serve with additional grated Parmesan cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens