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
|2 lb. peas in shells (in the alternate 1 package of frozen fresh peas)|
1/2 cup olive oil
1/2 large onion chopped
1 tsp. red pepper flakes in oil or tomato conserve
1/2 cup of water
1/2 pound of small shells
Salt and pepper
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. Add a little more if needed while cooking.
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.