Pasta e Piselli

Serves 6-8

Ingredients

•1-pound Ditalini or other small-shaped pasta (small shells work great for this dish)

•1/2 cup extra virgin olive oil

•4-6 cloves garlic 

•1/4 teaspoon fine sea salt

•1 pkg approximately 10 - 16 oz. frozen peas (or fresh!)

•1 cup grated Parmigiano 

•Cracked black pepper

Instructions

Add 1/2 cup olive oil to a cold sauté pan. 

Finely chop or mince your garlic, then add it to the cold olive oil in your pan.

Turn the heat on medium-low to slowly extract the garlic's flavor into the oil. Don’t let the 

oil get too hot; remove it from heat when the garlic is fragrant.

Cook the Ditalini in boiling salted water for two minutes less than the package directions. 

Remove your pasta with a wire strainer or pasta spoon and add it to the garlic and olive

oil with approximately 1/4 cup of starchy pasta water. Stir together.

*Note: If enough water is transferred when you transfer the ditalini to the oil mixture, you won’t need to add as much water. 

Add the peas and stir all ingredients together again.

Bring the heat up to a hot simmer until the water starts to absorb to your liking.

Add 3/4 cup grated Parmigiano and continue tossing, getting everything nice and hot.

Remove from heat, add another 1/4 cup of grated Parmigiano to the top, and freshly 

cracked black pepper.

Add salt if needed, but be sure to taste because the Parmigiano is salty. 

Serve immediately. Enjoy!