"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pasta E Piselli, by Dayle Lawrence, is from Live... Love... Laugh... Cook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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
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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