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One Pot Cheesy Pea Pasta (Pasta e Piselli)

0:50 Easy 12345

Serves 2

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
Fresh mint

METHOD

STEP 1

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.

STEP 2

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.

STEP 3

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!

Recipe by: @daenskitchen
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