Peas and Pasta (simple recipe) - Page 1
Forum section: electronics / general

author: DrG
author_rank: Super Contributor
timestamp: March 21, 2021, 07:38:16 pm
content: Made some today - delicious as always. As simple as it is, I am surprised when people tell me that they have never had the combination.ingredients: Frozen peas, Onion, Pasta (here, spaghetti #8), Olive oil. About 8 oz pasta to 16 oz peas.1. Get the water going for the pasta in a separate pot.2. Dice the onion and saute with a healthy amount of olive oil.3. Add The peas, salt and pepper and cover on low heat for a few minutes.4. Break the pasta in half, cook (al dente, of course) and drain.5. Mix the peas and onion with the pasta.I have made this so many times over the years, I usually only use one pot. I skip the saute, know how early to to stop the pasta boil - drain and put in the peas and onion and olive oil; and cook the rest of the way.Tons of variations, lots of additions - a really nice combination.

author: Halcyon
author_rank: Unknown
timestamp: March 22, 2021, 06:37:51 am
content: The only thing that would make this dish better is a sprinkle of dried chilli flakes and a good grating of parmesan cheese.

author: DrG
author_rank: Super Contributor
timestamp: March 24, 2021, 08:00:28 pm
content: I am a huge fan of Reggiano (the real parmesan). But, I do not put any on this dish. Oh sure, with pasta Aglio e Olio and most any other pasta dish I make, yes. But I think it clashes with the peas. Can't argue with the pepper flakes though.

author: T3sl4co1l
author_rank: Super Contributor
timestamp: March 25, 2021, 05:18:41 am
content: Hmm, peas seem a bit too.. simple for something like this? But I can see it.Pasta with assorted sauteed/fried veg on top, may be an underrated method I think... I mean pasta sauce itself is basically a very tomato-heavy soup, stewed and reduced enough to thicken to a paste; generously spiced with herbs, especially basil. I don't mind tossing pasta with, say, sauteed onion, garlic and red pepper, etc. Or a pesto, the oiliness is front and center as well.And broccoli is always welcome, can boil it right there with the pasta too.Tim

author: Halcyon
author_rank: Unknown
timestamp: March 25, 2021, 07:57:46 am
content: +1 BroccoliPine nuts and soft cheeses like feta or ricotta are also underrated in pasta dishes.

author: DrG
author_rank: Super Contributor
timestamp: March 26, 2021, 12:26:48 am
content: The idea of adding cheese is kind of interesting and I was discussing it with someone today. For me, no cheese. This was a traditional dish growing up and cheese was never used.If you search for Pasta e Piselli (Pasta with Peas), you will find plenty of recipes and many/most have cheese. If I am to believe what I read, it is a traditional dish from Naples so that may have been the dominant style, but not in our houseAnyways, while I do appreciate tradition and the history of dishes, I figure, do what you want (within reason) if it tastes good.

author: Neilm
author_rank: Super Contributor
timestamp: March 26, 2021, 07:44:32 pm
content: When I was young we used to hoave pasta with peas, bacon and a cheese sauce.

author: Halcyon
author_rank: Unknown
timestamp: March 27, 2021, 02:58:47 am
content: When I was young, I just had plain spaghetti with canned baked beans and cheese. Surprisingly good.

author: DrG
author_rank: Super Contributor
timestamp: March 27, 2021, 03:42:15 am
content: In undergraduate school, we were masters at the incredibly cheap meal. My favorite was the Tuna-Noodle Casserole; 1 can tuna, 1 can cream of mushroom soup, one box of elbow macaroni, a couple pieces of stale bread crumples (for the topping). At the time, fed 4 for about $1.50.....and yes, it tasted like it sounds, but it was better than not eating.

author: T3sl4co1l
author_rank: Super Contributor
timestamp: March 27, 2021, 03:58:00 am
content: Heh, yep! Casserole is a midwest classic, or especially hotdish if you're from Minnesota specifically.Growing up, I think dad used a kitchen-sink approach, whatever was about to expire in the fridge... assorted veg, ground meat or something, in a starchy (rice or macaroni) base, with some kind of starchy/soupy base for sauce and flavor (not really as sauce, it mostly absorbs into the starch), and plenty of cheese on top. Related, I'm not sure what all he called "Hungarian goulash", if that was for marketing purposes so to speak, or if it was actually representative of a dish, but I'm pretty sure it tended to follow the same pattern...More on topic, I picked up a bag of frozen peas, I'll give the OP a run, and also with bechamel (hmm, I have cheddar on hand this week), and also with broccoli as I got that too.Tim