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Pasta E Piselli Recipe

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This recipe for Pasta E Piselli, by , is from Live... Love... Laugh... Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dayle Lawrence

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. unsalted butter
2 tbsp. pure olive oil
1/2 cup finely diced yellow onion
2 1/4 cups shelled peas
1/4 cup dry white vermouth
1/2 cup chopped fresh flat-leaf parsley
Salt and freshly ground white pepper
1 lb. pasta, preferably shells
Grated Parmesan or Romano Cheese for garnish

Directions:
Directions:
In a large sauce pan or stockpot, boil water for the pasta. In a skillet over medium heat, melt the butter with the olive oil and sauté the onion until soft and translucent, 2-4 minutes. Add the peas and vermouth. Plunge the pasta into the boiling water and cook. Reduce the heat and simmer the peas until the pasta is cooked, 12-15 minutes.
Drain the pasta. Add the parsley and salt and pepper to taste to the peas. Toss the pasta with the peas. Serve with the grated cheese.

 

 

 

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