One Pot Cheesy Pea Pasta (Pasta e Piselli)
3 tablespoons Bertolli Extra Virgin Olive Oil Originale
1 white onion diced
3 garlic cloves crushed
2 cups chicken stock
2 cups fresh peas
1 cup small shell pasta (or other small pasta of your choice)
30g Pecorino Romano finely grated
30g Parmesan finely grated + extra to serve
Juice of ½ lemon
Salt and pepper to taste
In a large pot on a high heat, bring your olive oil to heat. When there is a slight haze coming from the pot turn the heat all the way down and fry your onion for 5 minutes while stirring occasionally. Add your crushed garlic to the pot with the onions and cook for an additional 2 minutes stirring quite often to ensure your garlic does not burn.
Add your chicken stock, peas, pasta and salt and pepper to taste to the pot and bring to the boil. Once boiling, turn the heat to medium and keep at a rapid boil for 15 minutes or until 95% of the moisture has evaporated and your pasta is cooked.
Turn the heat off and stir through your cheeses and lemon juice. Give your pasta a little taste and see if it needs more salt and pepper. Serve with a sprinkling of parmesan and fresh mint all over. Enjoy!