Pasta e Piselli (Pasta with Peas)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly while still providing good cooking properties.

Finely chop half a white onion (about 120 grams).

Grate 80 grams of pecorino romano cheese.

Tear or chiffonade 6 to 8 large mint leaves.

In a large pan on medium heat, add 1/4 cup of extra virgin olive oil and the chopped onions. Saute until tender and translucent, about 10 minutes.

Salt a pot of boiling water and add 500 grams of ditalini pasta or any small shaped pasta.

Add 300 grams of frozen peas to the onions in the pan, season with salt, freshly cracked pepper, and chili flakes. Mix well.

Add a ladle or two of pasta water to the pan.

Remove the pasta from boiling water about halfway through cooking, and add it to the sauce in the pan, cooking it like risotto.

Mix and toss the pasta, adding more pasta water as needed to help form a sauce.

When the pasta is almost done, add the mint and mix. Optionally, add a squeeze of lemon juice.

For a more soupy consistency, add more pasta water before adding cheese.

Turn off the heat or remove the pan from heat, and add the pecorino romano cheese a handful at a time, mixing quickly to form a sauce and prevent clumping.

Plate the creamy pasta, drizzle with extra virgin olive oil, add more pecorino romano, and sprinkle with freshly cracked pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens