A delicious, easy recipe...pasta e piselli

Pasta e piselli for dinner.

Pasta e piselli for dinner.

It appears that recipes are the way to everyone’s hearts! I hope you all enjoyed the pappa al pomodoro recipe. I heard back from a lot of you who actually made it over the past week, with much success. I’m glad I could be of service. Keeping with the cooking theme, I would like to share the recipe that launched this whole campaign…pasta e piselli. It is a recipe that I grew up with. It is easy, it is healthy and it tastes great! Whether you need something quick to cook after a long day at work, or whether you want something new that your kids will eat, this is the recipe for you. So let’s get started.

Here’s what you’ll need:

-       2 tablespoons of extra virgin olive oil

-       1 scallion or ½ of a medium-sized onion, finely chopped (I prefer scallions because they have a milder, sweeter flavor, but a regular onion works fine             also)

-       1/2 cup of chopped, canned tomatoes

-       1 – 15 ounce can of peas (I usually use the LeSueur brand, but any canned peas will do)

-       3  cups of water

-       8 ounces of a small-caliber pasta (small shells, ditalini, small elbows)

-       salt to taste

In a medium saucepan add olive oil and scallions (or onion). Sauteè until scallion is soft and translucent. Add the tomatoes and sauteè for a couple of minutes and then add peas. Stir to incorporate the peas well with the tomatoes and scallion, about 1-2 minutes then add the water and the salt. Let come to a boil and then reduce to medium heat and let slow boil for about 20 minutes. Add the pasta directly to this slow boiling mixture, until pasta is cooked. You may have to add water to the boiling pasta, if there isn’t enough left in the pot. The final consistency is up to you. The more water you add, the brothier your final product will be…a matter of personal preference. This recipe serves about 4 people, give or take, depending on how hungry you are. You can always increase the quantity of pasta if you’re really hungry. And keep in mind that this pasta tastes even better the next day as leftovers!

I hope this recipe inspires you to cook tonight. And remember, you can always plan a trip to Italy so you can savor these delicious dishes directly at the source!

Arrivederci,

Teresa