Pasta with peas
Pasta with peas is an easy, good and light first course suitable for everyday cooking. This dish is very tasty, is prepared in a short time and can be customized according to our tastes. There are many recipes with peas to bring these cheerful and colorful spring legumes to the table. Mine is particularly fast and also delicious and can be customized in many ways.
Pasta and peas: quick and easy recipe
The recipe for pasta with peas can be prepared at any time of the year, it is always delicious. In spring you can use fresh peas, but during the rest of the year frozen ones will do just fine. I used frozen peas and cooked them together with sautéed onions. There is no need to defrost them first, they will cook in about ten minutes and will remain a nice green colour.
If instead you use fresh peas, cooking will be a little longer, it will take about 20 minutes. Once the peas are cooked, add the pasta and cook over low heat. I chose gluten free conch shell. To bring it to cooking, gradually pour in the hot vegetable broth, as is done in risotto or simple water. Complete with grated cheese and serve!
If you are looking for an answer to the question “what can I prepare for lunch?” here is our quick and easy proposal to bring a simple but tasty first course to the table: pasta with peas. With just a few ingredients and easy to make, pasta and peas is undoubtedly a genuine and at the same time delicious lunch solution. This first course simply enhances the unmistakable taste of the undisputed protagonists of the spring season: peas. These delicious pearls with a bright color and a sweet taste make the dishes of our spring menus captivating, whether you choose a creamy soup to enjoy in the evenings when you want to pamper yourself with a warm and enveloping comfort food or if you feel in the mood to try your hand at a fresh and delicious dish like wholemeal spaghetti with pea pesto, dried tomatoes and stracciatella, a true hymn to Mediterranean flavours!
- 1 1 onion
- 1 lb peas (petite)
- 1 tbsp butter
- 2 tbsp extra virgin olive oil
- salt and pepper (to taste)
- 1 tsp saffron
- 300 g Pasta of choice (I used conchiglie)
- Parmigiano Reggiano (to sprinkle)
Cut the onion into fine julienne strips and transfer to a saucepan with a knob of butter and olive oil.
When the onion is wilted and translucent, add the peas and saute for a couple of minutes.
Add salt and pepper and saffron.
After a couple of minutes add a small glass of white wine and cover.
After about 8 minutes (about the time for the alcohol to evaporate) add a little hot water and continue to cook for 15/20 minutes over low heat.
Cook the pasta for the times indicated in the instructions and then drain and add the peas.
Sprinkle with Parmigiano Reggiano Cheese and enjoy immediately hot!
STORAGE:
Store the pasta and peas for a day at the most, in the refrigerator closed in an airtight container. We do not recommend freezing pasta and peas, however you can only freeze cooked peas if you have used fresh ones.
ADVISE:
Do you want to add an aromatic note to your pasta and peas? A sprinkling of nutmeg for spice lovers while a few thyme leaves are the perfect solution for those who can't give up scented herbs!
Choose the pasta that you most like for example conchiglie (conch shell), Ditalini, etc.
