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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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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