October 2, 2021
- 1 pound ditalini or tubetti
- 1 pound frozen peas
- 1 large onion
- ¼ cup olive oil
- ¼ cup extra virgin olive oil
- 1 cup Pecorino Romano
- 1 tsp kosher salt
- 1 tsp black pepper
Cook pasta to halfway done in salted (2 Tbsp kosher salt per gallon) water. Reserve the pasta water.
In a pan or pot large enough to accommodate the pasta and peas, saute chopped onion in a ¼ cup olive oil over medium-low heat until translucent (about 5-7 minutes).
Add 1 pound of frozen peas to the onions along with a ladle of pasta water. Season the peas with 1 tsp kosher salt and 1 tsp black pepper and let cook for a few minutes.
Strain half cooked pasta while reserving the pasta water and add to the pan with the peas and onions. Add a few ladles of pasta water, turn heat to medium and finish cooking the pasta. Stir frequently with a wooden spoon to avoid sticking and add more pasta water as needed. Keep taste testing the pasta for doneness, and when finished remove from the heat.
While plating use any reserved pasta water to loosen up the pasta and peas if required. Serve in bowls with a drizzle of extra virgin olive oil and a generous amount of grated cheese. Enjoy!
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