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.
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.
- 3/4 stick butter
- 1 onion
- 1 pound shell pasta
- 4 cups frozen peas
- 6 basil leaves
- Parmesan cheese
- Salt and pepper
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.
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.
When the pasta is done, toss with the butter and onions over medium high heat.
Sprinkle in the chopped basil, shred some cheese, and season with salt and pepper.