"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pasta Piselli (Pasta with Peas) Recipe

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This recipe for Pasta Piselli (Pasta with Peas), by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris Catley
Added: Wednesday, September 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 c. canned baby peas
1 1/2 c. ditalini pasta
1/4 c. extra virgin olive oil
1/8 t. oregano
1 med. onion, finely chopped
1-2 cloves garlic, pressed or minced
1/2 t. fresh ground black pepper
salt to taste
Pecorino Romano cheese, grated

Directions:
Directions:
Cook pasta in boiling water until al dente. Drain, reserving 1 cup of pasta water. In large, high-sided skillet or Dutch oven, heat oil and saute onions over moderate heat until translucent. Add garlic, spices, peas, macaroni and reserved pasta liquid. Stir gently over moderate heat until well blended and heated through. Serve with lots of freshly grated cheese over top. NOTE: Diced chunks of ham or crumbled bacon are a nice addition to this dish.

 

 

 

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