Pasta and Peas
Given the title of this blog, I am long overdue in including this recipe. I learned it from Mom, who learned it from Grandmom, who probably learned it from her mother and so on. Peas n past is my idea of true comfort food.
1/2 large onion, diced
3 large cloves of garlic, diced
1 small can (8.5 oz) peas
1/4 lb cooked small pasta like elbows, orzo, or acini de pepe
salt and black pepper
2 teaspoons olive oil
patience
Saute onions and garlic in olive oil over medium heat until soft. Patience, patience... Add a little salt and pepper. When onions and garlic are soft, open the can of peas and pour the liquid only into the pan with the vegetables. Let this simmer for five minutes or so. Patience, patience... Add the peas and heat through. Combine with pasta. Add some reserved pasta water if it is too dry. When its finally ready to eat, top with a good layer of locatelli, grinds of black pepper, and dig in with a big spoon.
Though not part of the original recipe, I sometimes like to add a little tomato to add some acidic flavor, more color, and a bit more vegetable.
Its not that this takes very long to make, its just that its so good it is very difficult to wait for it to be cooked properly. When you need this sort of comforting, patience is sometimes hard to come by, but in this case, it does pay off.
Call me what you will, but I think this is best made with canned peas, rather than frozen or fresh.
-Elena
1/2 large onion, diced
3 large cloves of garlic, diced
1 small can (8.5 oz) peas
1/4 lb cooked small pasta like elbows, orzo, or acini de pepe
salt and black pepper
2 teaspoons olive oil
patience
Saute onions and garlic in olive oil over medium heat until soft. Patience, patience... Add a little salt and pepper. When onions and garlic are soft, open the can of peas and pour the liquid only into the pan with the vegetables. Let this simmer for five minutes or so. Patience, patience... Add the peas and heat through. Combine with pasta. Add some reserved pasta water if it is too dry. When its finally ready to eat, top with a good layer of locatelli, grinds of black pepper, and dig in with a big spoon.
Though not part of the original recipe, I sometimes like to add a little tomato to add some acidic flavor, more color, and a bit more vegetable.
Its not that this takes very long to make, its just that its so good it is very difficult to wait for it to be cooked properly. When you need this sort of comforting, patience is sometimes hard to come by, but in this case, it does pay off.
Call me what you will, but I think this is best made with canned peas, rather than frozen or fresh.
-Elena
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