Pasta with Peas

Pasta with peas is a simple and flavorful dish, perfect for a spring dinner. Here is the recipe with an Italian touch:

Ingredients

• 320 g of pasta (penne, fusilli, or your preferred type)
• 200 g of fresh or frozen peas
• 1 small onion
• 2 tablespoons of extra virgin olive oil
• 80 g of pancetta or guanciale (optional)
• Salt and pepper to taste
• Grated Parmesan cheese for garnishing
• A pinch of chopped fresh mint (optional)

Preparation

1. In a skillet, heat the extra virgin olive oil and sauté the finely chopped onion until it becomes transparent. If you decide to use pancetta or guanciale, add it to the onion and let it brown until it becomes crispy.
2. Add the peas, a little water or vegetable broth, and let it cook with the lid on for about 10-15 minutes. If necessary, adjust the salt and pepper.
3. In the meantime, bring a pot of salted water to a boil and cook the pasta until al dente, following the instructions on the package.
4. Drain the pasta, reserving some of the cooking water, and transfer it to the skillet with the peas (and the pancetta/guanciale if you included it).
5. Mix the pasta with the peas well, adding a bit of the cooking water if the mixture seems too dry. Let it flavor for a couple of minutes.
6. Serve hot with a generous sprinkle of grated Parmesan cheese and, if you like, a touch of fresh mint for a particularly fresh aroma.

Curiosity

Pasta with peas is a versatile dish that accepts numerous variations. If you are looking for a more intense flavor, you can add fresh chili or chili powder during the sautéing process. Moreover, if you are looking for a richer version, you can enrich the dish with cooking cream, adding it just before combining the pasta with the peas.