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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

One-Pot Pasta and Peas Recipe

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This recipe for One-Pot Pasta and Peas is from Generations of Good Eating: Second Edition, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons extra-virgin olive oil
1 onion, chopped fine
2 ounces pancetta chopped fine
1/2 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups chicken broth
2-1/2 cups water
7-1/2 ounces (1-1/2 cups) ditalini or similar pasta
1-1/2 cups frozen petite peas
1/3 cup minced fresh parsley
1/4 cup grated Pecorino Romano cheese, plus extra for serving
2 tablespoons minced fresh mint
Directions:
Directions:
Heat oil in large saucepan over medium heat until shimmering. Add onion, pancetta, salt, and pepper and cook, stirring frequently, until onion is softened, 7 to 10 minutes.

Add broth and water ad bring to boil over high heat. Stir in pasta and cook, stirring frequently, until liquid returns to boil. Reduce heat to maintain simmer; cover and cook until pasta is al dente, 8 to 10 minutes.

Stir in peas and remove saucepan from heat. Stir in parsley, cheese, and mint. Season with salt and pepper to taste. Serve, drizzling with extra olive oil and passing extra cheese separately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
From Cooks Illustrated, May/June 2021.

 

 

 

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