PrintDinner Tonight: Pasta With Peas
Since frozen peas are delicious and pasta lasts nicely in my pantry for months, the two are always around my kitchen. But rarely do I think of combining the two. I had to cross that line when I stared blankly into my fridge and realized I essentially had nothing else left after a long weekend away. With hunger heavy upon the fiancée and me, something had to be done.
With neither of us daring leave the house, we searched a few dozen books until we came to Diane Seed's The Top One Hundred Pasta Sauces. (We like her a lot!)
She had four interesting combinations of the two and one that would require no additional purchases at all—truly a pantry meal. She recommend tagliolini as the pasta shape, but all I had were shells. I felt a little like a kid, but they were actually the ideal candidate. Sometimes peas get lost in pasta, drifting to the plate instead of clinging to the noodles. But these little guys swallowed up the peas, providing the perfect carrying case to my mouth. The basil was a little blackened from the weekend but still tasty and a perfect foil for all that butter.
Pasta with Peas
- serves 4 -
Ingredients
3/4 stick butter
1 onion
1 pound shell pasta
4 cups frozen peas
6 basil leaves
Parmesan cheese
Salt and pepper
Procedure
1. Bring a large pot of water to a boil. Melt the butter in a large pan over medium heat. Toss in the onion and cook until slightly wilted.
2. Plunge the shells in the boiling water. Cook according to package instructions. With five minutes left, add the peas to the onions, and add a tablespoon of the cooking liquid.
3. When the pasta is done, toss with the butter and onions over medium high heat.
4. Sprinkle in the chopped basil, shred some cheese, and season with salt and pepper.
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9 Comments:
This is one of my favorite go-to's when the cupboard is (almost) bare. And it's also one of the hubby's favorite comfort foods. I'm glad to see that I'm not the only one who turns to this meal when I'm running short on ingredients! :)
sheeats at 5:27PM on 12/12/07
I've been making pasta w/peas for years. The best frozen peas are the baby peas (petit poi). And if you add some salmon (sockeye is best), it's a great entre. And what makes it great is, it's quick, most people have the ingredients on hand, and it's delicious!
SavtaShayna at 5:44PM on 12/12/07
this is so close to one of my standbys- pasta with scallops and peas. Though I generally condemn frozen fishies, somehow scallops get my ok. And bay scallops aren't profoundly different fresh or frozen. I cook the scallops with garlic and the peas in a pan, then toss with pasta and a little butter. and a lot of parm.
wordstern at 6:44PM on 12/12/07
Thanks for the recipe! I'm making it at this very moment. You saved me from a frozen Trader Joe's pizza dinner.
Erin at 7:12PM on 12/12/07
that's my favorite standby dinner. i cook the pasta in stock, though. this is also great with zucchini, eggplant, spinach, or red pepper sauteed with the onions. toss in some chickpeas or shredded chicken for protein.
bluegrrl at 7:33PM on 12/12/07
I make something like this but cheesier.
You take the peas and cook them in bacon/pancetta while you are boilg the pasta.
Set aside
2/3 cup sour cream
2 TBS butter
1/2 cup grated cheese of your choice
When the pasta is ready toss the sour cream, butter and grated cheese with the hot pasta, season salt pepper and then throw the peas and bacon on top. MMMMMM !!!
JerzeeTomato at 8:01PM on 12/12/07
JerzeeTomato, your recipes never cease to send me into a drool. :)
sheeats at 1:40PM on 12/13/07
How funny - I am literally finishing off a bowl of pasta and peas now. I make this a lot, but here is how I do it:
Pasta (or today, frozen tortellinis)
Par-boiled broccoli, asparagus, or brussel sprouts
OR spinach or swiss chard
Frozen Peas
2 tbs butter
2 tbs olive oil
1 tb heavy cream
Garlic
Parmesan
Mozzarella
Parsley
Red pepper flake
salt and pepper
Boil the pasta and the veggie of your choice (or if spinach or chard, leave out at this point). Drain well, and in the same pot, melt the butter and olive oil together. Add the garlic and red pepper flake, and saute for a few minutes, making sure the garlic doesn't burn. Then add the frozen peas and cook through, a few minutes more. Then, if using spinach or chard, saute until wilted. Then add the pasta and boiled veggies (if using). Stir together, and add the cream and parsley. Stir once more, and season with salt and pepper to taste. Once this is plated, sprinkle with shredded mozzarella and fresh Parmesan.
foodette at 3:45PM on 12/13/07
Yeah, I use cream, too -- either heavy cream or sour cream. Also, butter and parmason cheese. I don't use basil in this dish (I leave that for red sauces), but I do put in a little nutmeg. The bacon/pancetta/shellfish you guys use sounds good, but I use salmon 'cause I observe the kosher rules. Shells are great, but I'll use any pasta shape I happen to have on hand.
SavtaShayna at 4:42PM on 12/13/07