Pasta e Pisellii

 Updated photos 9/23/23 yummy as usual.

I had the privilege of seeing a cooking demonstration a few months ago and the chef was Italian.  He went on to explain to us a simple dish/meal his mother used to make.  He was Italian and although I am part Italian I had never heard of it. We were able to try a small sample of it after it was prepared and I really liked it so I managed to take picture of it in my mind and below is what I came up with.  Those who love peas or like them will surely enjoy this recipe.

1/18/16

 Peas and pasta/ Pasta Piselli

To add to your grocery list for tomorrow . Simple ingredients to make a meal!

1 to 2 - 15 oz can Le fleur peas (use liquid too)
butter
onion 
garlic
Romano or Parmesan cheese(about 1/4 cup or more)
chicken broth to thin if needed
olive oil
salt and lots of pepper
tiny pasta as in ditallini or petite shells 

NOTE:  Add some grilled chicken to it for some added protein.

Ingredients:

4 T butter

1/4 cup olive oil
1 clove minced garlic 

1 medium onion diced and grated

***Romano cheese no on the shelf cheese!!!! In deli dept.

Salt

Generous amount pepper

2 cans le fleur peas.  Use liquid
Chicken broth 

1 lb tiny shells cooked and drained (salt water)

Sauté onion in butter olive oil until translucent . Add garlic and simmer another minute or two.

Add peas juice and all.  Simmer a few minutes until you are sure it is warm /hot throughout.

Add drained pasta and cheese, an additional and salt and pepper if needed . Serve warm I did not add any additional salt but lots of pepper.......

Keep a little of your pasta water to add to thin it if necessary or add chicken or vegetable broth to make it soupy .

😁

The I Like to Bake and Cook Blog Lady!

Note:  you can cook pasta ahead of time and add a little olive oil and store in refrigerator in resealable  bags.  Pasta will keep for several days .