Simplicity and taste, the combination that best expresses one of the most famous pasta dishes in Italian cuisine. In my memories, it has always existed since I was little when my mother used to prepare it at least once a week!
The habit has never passed over the years, and even in my home with my family, we prepare it very often. It may be due to its simplicity and nostalgic nature, pasta and peas simply cannot be missed.
Over the years, I’ve experimented with it in different ways, but the essence has always been the same. A base of sautéed onion where I like to add carrot as well, and then cook the peas with water and salt along with the other ingredients.
You can imagine the final part of the recipe in different ways, with more or less broth or creamed in the pot for a creamier effect. In short, everyone makes it as they want and like it best!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
For pasta and peas
- 1 white onion
- 1 carrot
- to taste extra virgin olive oil
- 7 oz frozen petit pois
- 2 teaspoons salt
- 7 oz pasta of choice
Tools
- Pots
Steps
To make pasta and peas
Start by chopping a white onion and a carrot together using a food processor or an electric chopper to obtain a fine and homogeneous mince.
Continue by heating a good amount of extra virgin olive oil in a pot, and once it reaches temperature, sauté the onion and carrot mix, letting it flavor for a few minutes.
At this point, add the peas to the sauté and stir with a spoon so that all the ingredients are well distributed. Let it flavor for a few more minutes.
Proceed by adding about 2 cups of water, enough to completely cover the peas, and the salt. Cook for about 15 minutes with the lid on medium heat, checking the cooking level from time to time.
In the meantime, in another pot, boil water with some salt and cook the pasta for the necessary time. In this recipe, I preferred a short format, but you can easily substitute it with whatever you like.
To finish, drain the pasta and return it to the pot used for cooking. Add 2 or 3 ladles of sauce and mix for a few minutes over high heat, stirring continuously.
Finally, serve a nice portion of pasta and peas on a plate and garnish with plenty of ladles of sauce. To finish, sprinkle with black pepper and, if you like, grated cheese such as Parmesan or Pecorino.
Tip!
Use petit pois to avoid long cooking times.
FAQ (Frequently Asked Questions)
Can I use fresh peas?
Absolutely! It would be the best choice, but frozen ones guarantee a good result.
