Pasta and Peas

This recipe was introduced to me by my husband.  We were young and living in our apartment and he had a craving for Pasta and Peas.   If you have my book, you have read, pasta was not a regular dish made at my home.  The thought of pasta and peas intrigued me.  Mike helped to teach me what he was used to eating.  Since those early years of experimenting, I share with you my version.  The main thing, just have fun, “Let’s Have Some Fun”.

1 can Le Suer Peas
2 cups raw pasta – choose from the following, small shells, elbow macaroni,
small bow ties or even angel hair spaghetti
1  onion - chopped
3 tablespoons olive oil, you can also add a couple of tablespoons of butter, if you wish a richer base
2 teaspoons granulated garlic
1 cube chicken bouillon
A pinch of Lawry’s Seasoned Salt
Pepper to taste
½ cup Grated Asiago Cheese

Saute the chopped onion and olive oil until tender, along with adding a pinch of salt, to help make the onions sweat and cook with the olive oil.

Add the liquid from the canned peas and 1 cup of water.  Season with the garlic, chicken bouillon and pepper to taste.   Simmer while the water is getting prepared to boil and cook the pasta.

Cook the pasta in boiling water, you can salt or not salt, whatever you prefer.   Cook the pasta just until cooked, less than al dente.  Drain the pasta but do not rinse.  Add the undercooked pasta in the flavored water which has been simmering with the chopped onions.  Add the peas, continue until the pasta has cooked.  Most of the water should be absorbed at this point.  Turn off the fire and set aside until pasta has been absorbed, but do not cook out the liquid completely, and then add Asiago Cheese. 

This is a warm and comforting dish.  Growing up this was a main dish which was enjoyed by my husbands family.  I would say, a bottle of wine, a salad and if you dare a fresh loaf of Italian or French crusted bread and butter would be awesome.  Remember the rule;  Just have fun!