Peas and Macaroni
This is a tasty vegetarian pasta dish. We started making this back when we were first married, based on a recipe in "Moosewood Restaurant Cooks at Home." Robin's grandmother also makes this, calling it "Peas and Macaroni". Her recipe is similar, although she uses an 8 ounce can of peas instead of the frozen peas and it is a bit soupier than we serve it. Originally served as part of Garlic Wine Shrimp with Peas & Macaroni.
- Pasta, Peas and Bacon (2002-06-23)
Ingredients
- 1/2 pound medium shells pasta
- 2 tablespoons olive oil
- 1 medium onion (quartered and sliced into 1 inch slivers)
- 2 cups frozen defrosted peas
- water
- salt and pepper
- 1/2 cup Pecorino romano cheese (grated)
- red pepper flakes
Instructions
We start tonight's meal by heating a large pot of water for the pasta. We heat the olive oil in our dutch oven over medium-low heat and add the onions (about 1 1/4 cup sliced). We cook and stir as the onions get translucent. We then lower the heat to ensure that they are tender and golden after about 20 minutes.
When the pasta water is boiling and the onions are cooked, we add salt and the pasta to the water. Next we add the peas to the cooked onions. We cook for a few minutes over medium heat, adding about 1/2 cup of the pasta water. We add some salt and freshly ground black pepper and reduce the heat to low.
When the pasta is done, we strain it in a colander. We add the pasta to the peas and onions, along with 1/4 cup of the cheese. We stir and then serve with more Locatelli and some red pepper flakes.