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Pasta & Peas

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 3
Course: Main Course
Cuisine: Mediterranean , Italian

Ingredients

  • 800 grams Fresh Snow peas or 300 grams Frozen peas 28oz /10.5oz
  • 300 grams Small Conchiglie 10.5oz. Shell pasta
  • ½ brown onion Chopped
  • 3 Tbsp Pecorino Romano cheese
  • 1 bunch of mint leaves Fresh
  • salt & pepper
  • 4 Tbsp extra virgin olive oil EVOO
  • 1 Tbsp rock salt To flavor pasta water

Instructions

    Cup of Yum
  1. Pasta and peas is a classic Italian dish and true Italian cooking thanks to its simplicity. Let’s start with the star of this dish, the peas!
  2. Peel the pods of the peas one by one and pile them into a large bowl.
  3. After prepping the peas, finely chop ½ brown onion and put it to the side.
  4. Heat a large frypan to medium-low heat, add in 4 tablespoons of EVOO and once this has warmed up add your chopped onion.
  5. Sauté the onion for five minutes or until it is soft and golden brown.
  6. Add the peas into the pan with the onions and oil then stir for approx. six minutes, mixing well.
  7. Add 5L of water to a large pot and add 1 tablespoon of rock salt once the water boils.
  8. Boil the pasta for ½ the time listed on the packet instructions (you will continue to cook it in the pan); it took six minutes for my pasta. Give the pasta a quick stir, so it doesn't stick together
  9. While the pasta is boiling, keep stirring the peas then pull the mint leaves off the stems and add them directly to the pan before stirring them through.
  10. Collect some pasta water and put it to the side then strain your pasta and add it to the saucepan with the peas and add a few scoops of pasta water until the pasta is half covered.
  11. Next, to make the creamy pea sauce, stir the pasta & peas in the pan continuously for six minutes. The starch from the pasta water makes this sauce creamy, without using any cream (of course).
  12. Once the pasta is cooked, add a sprinkle of pecorino cheese and more fresh mint. Then toss the pasta to create an even creamier sauce.
  13. E ora si mangia, Vincenzo’sPlate….Enjoy!