When peas are fresh in season I love making this pasta e piselli recipe (pasta and peas!) It is so simple yet incredibly delicious! Using only some core pantry ingredients, this pasta dish comes together in no time and is a perfect spring or early summer dish.
Obviously the main ingredient to this is peas! I highly suggest using fresh peas although some good quality canned or frozen peas will also work.
Shelling peas is a lot of work, but if you never done if before you might just turn the pickiest pea eater into a pea lover. The flavor of fresh peas is more mild and the texture isn't nearly as mushy.
- Ditalini pasta (or other small pasta)
- Parmesan Cheese
This dish works best with any in-season produce, just make sure to keep it simple because the lemon butter sauce really shines without too many other flavors. I'm thinking some diced asparagus or fresh cherry tomatoes would be perfect for this recipe.
Don't skip a squeeze a lemon juice at the end! The small acidic hit you get from the lemon really brings out all the other flavors in this simple pasta.
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Pasta e Piselli Recipe
- 4 tablespoon butter, (divided)
- 2 cloves of garlic, (minced)
- 2 cups peas, (freshly shelled, frozen or canned)
- 16 oz ditalini pasta, (or other small pasta)
- 1 cup parmesan cheese, (freshly grated)
- 2 tablespoon chives, (minced, optional)
- 2 tablespoon dill, (minced, optional)
- 1 teaspoon salt, (plus more for the pasta water)
- 1 lemon, (juiced)
- Start by bring a large pot of salted to boil and add the pasta and cook according to the package directions, usually 8-10 minutes.
- While the pasta is cooking, bring a large saute pan or fry pan to medium heat and add in half of the butter, the garlic, and the peas. Season with a pinch of salt and cook for about 4-5 minutes until the peas soften slightly. If you are using canned or frozen peas reduce cook time in half.
- When the pasta is done cooking save 1 cup of the pasta water and drain the pasta into a stainer. Transfer the pasta and pasta water to the pan with the peas and continue to cook until the liquids are absorbed, about 3-4 minutes. Stir often.
- To finish, turn off the heat and stir in the remaining butter, parmesan, chives, dill, lemon, and salt. Serve with some additional dill and lemon wedges if desired.
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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