Hello my Italian Pasta lovers:)
Here I share with you an easy one pot pasta dish that tastes even better as leftovers. You must love peas to eat this dish, and even if you don’t eat too much of them, the pasta mixed with all the ingredients in this, is honestly amazing. My kids loooooove when I make this pasta even if they dont always finish the peas in their plate. I’ve used the leftover peas combination in a vegetable soup or as a side the next day if you have extra. I also love making a double batch and freezing it for another night when time is short. I love finding my surprise sauces in my freezer when I need a quick fix. Here is the famous Pasta con Piselli recipe:
Makes a medium size pot of sauce, Plenty for 6 people.
- 4 cans of peas or 5 cupd of fresh/frozen peas( you will need to add water if using fresh peas)
- 1 can cherry tomatoes
- diced prosciutto or pancetta cubes, about 1/8 to 1/4″ wide, about 1 1/2 cups
- 1 medium to large onion, finely chopped, any kind you have. I love using spanish or red onion
- 1/2 cup white wine(OPTIONAL: I dont always add wine)
- black pepper
- olive oil to cook
- a chunk of Parmigianno thick peel for flavouring
- lots pf grated Parmigianno Cheese 🙂 🙂
- dry pasta, I like to use a mix of different pasta I may have opened already in my pantry; broken up spaghetti, penne, farfalle, tubetti. Anything goes here.
- garnish when serving: chopped parsley
In a medium pot or deep saucepan, saute onion in olive oil until it begins looking translucent, then add prosciutto and saute it until almost fully cooked. (Optional: Here is where you would pour in white wine when the botom of pan is somewhat browned.) Next, add peas. If using canned, pour entire can including the liquid. If using fresh, add some water in the saucepan to fill the gaps in between the peas, NOT to look like a soup. Add in half or entire can of cherry tomatoes. Stir all together. Add your Parmigianno Peel, black pepper to taste, stir gently and let simmer for a good 25 minutes. Boil your pasta. When pasta is almost cooked, remove from water, reserving some starchy pasta water on the side. On very low heat to finish cooking your pasta, mix your pasta with your peas mixture, drizzling some olive oil and throwing in your grated cheese, all while mixing everything together. If it seems too dry, pour some pasta water in and continue to stir vigourously to achieve a creamy consistency. Keep mixing and add more peas if you think necessary. Serve each dish with a sprinkle of chopped parsley and your will have your tribe’s mouth watering. The combination of sweet peas, salty prosciutto, and parmesan leaves your tastebuds having a party lol. Try it out and let me know how it goes. I’m actually hungry just writing about it now. Enjoy. Buon Appetito!
With Amore always,