Pasta e Piselli (Pasta and Peas)

Fresh peas at the market herald spring's arrival.

With their delicate and sweet taste, shelled peas add flavor, texture, and color to any dish.

I especially love them with pasta, as in Pasta e Piselli.



Pasta e Piselli
All photos - Copyright - ©2012 - La Casa e Il Giardino

Ingredients

2 lb. peas in shells (in the alternate 1 package of frozen fresh peas) 1/4 cup olive oil 1/2 large onion chopped 1 tsp. red pepper flakes in oil 1/2 cup of water 1 pound of small shells Salt and pepper  

Shell the peas.

Heat the olive oil in large saute pan over medium heat. Add onion and cook until translucent.

Add the shelled peas, red pepper flakes in oil, salt, pepper and 1/2 cup of water.

Cover and simmer for 20 minutes.

Bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta.

Cook uncovered over high heat until al dente.

Drain pasta and add to the peas.  Mix well and serve.