PASTA, PEAS & PARMESAN

Ingredients

Per serving:

1/2 c. Cut pasta (such as rotini (illustrated), rigatoni, ziti, etc.)

1/2 c. Frozen green peas

1/4 c. Sweet onion, minced

OR

1 tbsp. Dried minced onion

AND

1/2 tsp. Garlic powder

a pinch Pepperoncino

1-2 tbsp. Extra virgin olive oil

1 tbsp. Pecorino Romano, grated

1-1/2 tbsp. Parmesan, grated

Kosher or sea salt

Freshly-ground black pepper

Preparation

    • Cook the pasta per package directions until al dente.

    • While the pasta cooks, in a bowl large enough to hold the number of servings being prepared, combine the peas, onion, garlic powder, and pepperoncino.

    • When the pasta has cooked, transfer directly to the bowl with the peas.  Leave the pasta somewhat wet, and add pasta cooking water as needed if using dried onion.

    • Toss to combine.

    • Add the oil, black pepper and Romano cheese, and toss to coat.

    • Taste and adjust the seasoning as needed.

    • Spoon into a warmed bowl, grate the Parmesan over top, and serve immediately.

Simple ingredients, delicious result.  This makes a great side, but can also make a well-balanced all-in-one with the addition of cooked shrimp, chicken or sausage.

From the blog, “WHAT A DUMPLING!” Copyright © 2015-2022, Davis Peterson All rights reserved. Subject to international copyright regulations.