Valleybrink Road | Recipes | Pasta e Piselli | Serves 4-6 1 lb spaghetti 1/3 cup olive oil 1 small onion, peeled and diced 2 small cloves of garlic, peeled and minced 2 cups fresh peas sea salt black pepper leftover pasta water a large handful of fresh italian parsley, choppe.

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Pasta e Piselli
Steps
1
2
3
4
Description

This is the first dish André ever cooked for me and the way he won my heart. So simple and delicious, this pasta dish tastes like spring. Enjoy!

Get Started
Step 1

Bring a large pot of water to a boil. While your water is coming to a boil, start the sauce. Place the olive oil and onion in a large sauté pan. Cook on medium low until the onion begins to soften. 

Next Step
2
Step 2

Add the peas and garlic to the onion. Cook until the peas are tender, stirring from time to time, about 10-15 minutes. If the onion begins to stick to the pan, you can add a little water. Taste and season with sea salt and black pepper. Turn heat off and set aside. 

Next Step
3
Step 3

Once your pasta water is boiling, season the water with a generous amount of sea salt and add the pasta. Cook until al dente. When the pasta is done cooking, scoop it out of the water and put it directly into the pan with the peas and onion. Stir to combine, adding pasta water as necessary. 

Next Step
4
Step 4

Finish the pasta with a sprinkle of freshly chopped italian parsley. And, for those who love cheese, top it with a little parmigiano reggiano. Enjoy!

Done!
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Ingredients
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Serves 4-6

  • 1 lb spaghetti
  • 1/3 cup olive oil
  • 1 small onion, peeled and diced
  • 2 small cloves of garlic, peeled and minced
  • 2 cups fresh peas
  • sea salt
  • black pepper
  • leftover pasta water
  • a large handful of fresh italian parsley, chopped
  • parmigiano reggiano (optional)