Orecchiette pasta with peas - Chef Sabrina Mancin

Orecchiette pasta with peas

INGREDIENTS

• About 100g/person of Orecchiette pasta (or any short pasta)
• About 1/3 cup/person of Peas (fresh, frozen or microwaveable)
• 1/4 cup chopped Yellow onion
• ¼ cup chopped Scallions
• 2 cloves Garlic
• Extra virgin olive oil
• Salt and pepper
• Ricotta salata and Parmigiano Reggiano cheese or any cheese you have
• Lemon zest

PROCEDURE

  • Sauté the onions and scallions with some evoo and the whole garlic cloves until they are golden. Season with salt and pepper.
  • Start the cooking process of the peas for 2 minutes in the microwave.
  • Add the peas to the pan and start sautéing. You could also add ham or prosciutto right before the peas.
  • Boil your pasta in abundant salted water for 3 minutes LESS than what your package says.
  • Make sure you reserve some of the cooking water.
  • Drain your pasta and add to the pan.
  • Sauté for about 3-4 minutes. Taste for seasoning. Add salt and pepper if needed.
  • Grate the two cheeses on top of the pasta and the lemon zest. Finish with a drizzle of extra virgin olive oil.
ENJOY!

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