Wednesday, October 7, 2009

Pasta Piselli (or Pasta with Peas)

Another simple-looking dish when served, this will surprise your diners.

Pasta Piselli

1 lb pasta (mini penne or penne)
5 slices bacon, diced
1 ½ c thinly sliced yellow onions
2 t chopped garlic (not dry powder)
2 c. green peas (thawed if frozen)
½ extra virgin olive oil
1 ½ t. salt
½ tsp pepper
½ c. grated parmesan (not Kraft in the green bottle, use the good stuff!)
2 T chopped fresh basil
2 T chopped fresh flat-leaf/Italian parsley
1 t. chopped fresh thyme

1. Heat skillet, med-hi, add bacon and cook ‘till golden.
2. Add onions and garlic, cook 4 minutes
3. Add peas and olive oil, cook 2 minutes, lower heat to med-low . Add salt and pepper. Start water heating. Cook pasta (keep peas mixture med-low this whole time stirring once in a while).
4. Combine pasta and peas. Add cheese and herbs. Toss gently to coat. Serve immediately.

Note – If you have the time start the bacon/pea mixuture and let it cook on low for up to an hour. When the Italians make this, they put the peas in a piece of crockery and stick in the side of the wood burning oven in the morning and leave it there all day.

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