In my house, whenever we don’t know what to make for dinner, we opt for a pasta dish. We keep a pretty well-stocked pantry, so this is often the simplest thing. Making the same pasta dish all the time though can become pretty boring, so we like to try different varieties.
Here, we have some orecchiette with peas and onions. This is a super light pasta cooked with parmesan and some lightly sautéed peas and onions. If you have trouble finding orecchiette at your local grocery store, this would work equally well with shells or maybe even spaghetti.
Serve this next to a leafy green salad or with some other deliciously prepared vegetables. Perfect dish for a Meatless Monday!
- 2 tbsp olive oil
- 4 tbsp butter
- 1 medium yellow onion, halved from root to tip and thinly sliced
- 2 garlic cloves, minced
- salt and black pepper, to taste
- 1 1/2 cups frozen peas
- 12-16 ounces orecchiette pasta
- 1/2 cup parmesan cheese (or a parmesan blend)
- Heat a large pot of water with salt for the pasta. Cook pasta once water has boiled.
- In a large skillet, melt the butter with the olive oil over high heat. Add the sliced onion and garlic. Add some salt and pepper and cook for about 3 minutes. Next, add the peas and cook for another 3 minutes. Reduce heat to low and keep stirring for about another 5 minutes.
- Once the pasta is cooked, drain it and add it to the skillet with the peas, reserving about 1/2 cup of the pasta water. Add the parmesan and stir until evenly combined. Add the reserved water and mix until no pools of water are apparent.
- Sprinkle some extra parmesan on top to serve.
Adapted from A Good Food Day by Marcos Canora.