Saturday, July 13 2024

A classic traditional Italian dish.

This is my grandmother’s recipe, simple and inexpensive.


Let me know if you like it!

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 12 oz (about 3 cups) of short pasta (such as ditalini, small tubes, or mixed pasta)
  • 2 cups of fresh or frozen peas
  • 1 medium onion
  • 2-3 tablespoons of extra-virgin olive oil
  • 4 cups (1 quart) of vegetable broth or water
  • Salt to taste
  • Black pepper to taste

 

METHOD:

Prepare the onion: Peel and finely chop the onion.

Cook the onion: In a large pot, heat the extra virgin olive oil over medium heat. Add the chopped onion and sauté until translucent and lightly browned.

Add the peas: Add the peas to the pot and stir well. If using fresh peas, cook for a few minutes longer than if using frozen peas.

Cook peas: Pour vegetable broth or water into the pot, season with salt and pepper, and bring to a boil. Let the peas cook for about 10 minutes or until tender.

Cook the pasta: Add the pasta directly to the pot with the peas and mix well. Cook the pasta according to package instructions, stirring occasionally to prevent sticking. If necessary, add more broth or hot water to maintain the consistency of the soup.

Taste and adjust: Taste and adjust the seasoning with salt and pepper, if necessary. The pasta should be cooked al dente and the soup should have a creamy consistency.

Serve: Serve the pasta and peas hot, with a sprinkling of black pepper.

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