Need a really quick and comforting dinner to feed the whole family? Make this Pasta and Peas, it's seriously easy and delicious. This recipe passed on from a friend in Italy is simple comfort food to please all palates and ready in under 30 minutes.
1pound Ditalini pastaor the small pasta of your choice- reserve a few ladles of pasta water
2Tablespoonsolive oil
1cupfinely diced onion, 1 medium onion
4ouncespancetta, diced
12ouncesfrozen peas
1cupchicken broth
⅓cupRomano or Parmesan cheese + more for topping
½teaspoonKosher saltto taste
¼teaspoonground black peppertot taste
Instructions
Boil water in medium pot over high heat and salt the water well. Cook pasta as per package direction to al dente.
Heat oil in a large saute pan over medium high heat. Add pancetta and sauté for 5 minutes, stirring often.
Add onions and sauté for 5-10 more minutes stirring often- pancetta should just be starting to brown and the onions should soften. Reduce heat if needed.
Add frozen peas and sauté for another 2-3 minutes, stirring often.
Add chicken broth and simmer for 10-15 minutes, stirring periodically.
Add pasta and ladle in 1-2 ladles of pasta water depending on how much liquid you prefer. Stir in cheese. This will also thicken the mixture slightly.
Cook for 2-3 minutes. Taste for seasoning and add salt and pepper if needed.
Serve immediately with more cheese!
Notes
Cook your pasta to al denté. It will cook a tiny bit more once added to the pea mixture, so al denté helps keep it from getting to mushy.
Salt your pasta water because flavor matters.
Manage your heat so you don't burn the onion and pancetta.
Freshly grate your cheese if possible. This helps the cheese to melt into and thicken the sauce.
Prep ahead- Chop the onion and pancetta.
Leftovers and Storage- This will last 4-5 days covered in the fridge. You may want to add a tiny bit or broth of water for reheating as the pasta absorbs the sauce as it sits and cools.