Pasta and Peas

Sometimes the simplicity of a dish it what makes it so special. I feel that way about Pasta and Peas. This is the perfect food for the little kiddos in your life, but honestly it works in amazing ways for all ages, especially as a side to a chicken or a fish or a steak. Whatever, you please. Sometimes I just eat a bowl of it when I want a little pasta and nothing else. 

Peas are always on hand in my freezer, and small pasta is always in my cupboard. You could easily use orzo or elbows if you do not have ditalini hanging around.

I also think a sprinkle of fresh parsley or basil would be a nice finishing touch, if you want to elevate the pasta to a more a high-falutin level of cuisine. 

I served the Pasta and Peas with a delicious Chicken Caprese dish that is fabulous when the temps are sweltering. It features grape tomatoes, fresh basil, fresh mozzarella and balsamic. For that easy and tasty recipe, please click here.

Pasta and Peas

Makes about 6 side dish servings

1 small onion, chopped

1 Tbsp. butter

1 Tbsp. extra virgin olive oil

8 ounces ditalini

1 cup frozen peas

Grated parmesan

Pasta water

In a medium saucepan with sides, melt butter into olive oil over medium heat. Add onion. Cook for 5-8 minutes until glistening.

Meanwhile, bring a pot of water to a boil. Salt the water. Cook the ditalini until 2 minutes before total cooking time as listed on the box of pasta, (about 8 minutes). Reserve a cup of pasta water.

When there are 2 minutes remaining, add frozen peas to the pot of cooking pasta. Drain pasta and peas in a colander.

Add drained pasta and peas to the pan with the onions. Add about 1/2 cup pasta water. Season with salt and pepper. Stir in a handful of grated parmesan. Add more pasta water, if desired.

Serve immediately. Add more grated parmesan, if desired. 

Pasta e Fagioli

This cold dreary March is proving we still need some comfort food. The perfect solution: Pasta e Fagioli.

For best results, let it simmer for a long time. Give it like 45 minutes. And most importantly, cook the pasta in a separate pot of water. That way, all the wonderful broth isn't soaked up by the spongelike qualities of teeny tiny pasta.

Pancetta is an Italian bacon. In my opinion, it's not as fatty and bacony as American bacon. You can purchase it at Italian grocery stores, but even my good ole' Shoprite carries it. I like to buy a pound of it sliced and store it in the freezer. I just take out a couple of slices when I need them for a dish.

Pasta e fagioli is fabulous topped with a drizzle of olive oil and a bit of parmigiano. Serve with bread and vino, of course!

Pasta e Fagioli
Makes 8 servings

1 Tbsp. olive oil
2 slices pancetta, chopped
1 Tbsp. fresh rosemary, minced
1 tsp dried thyme
1 bay leaf
1 onion, finely chopped
2 small carrots, finely chopped
1 celery rib, finely chopped
4 garlic cloves, minced
Salt and pepper to taste
1 19 ounce can Cento cannellini beans, drained and rinsed
1 14.5 ounce can diced tomatoes

1 inch piece of Parmigiano cheese rind (optional)
4 cups low-salt chicken broth
4 cups water
1 cup ditalini, tubetti or elbow pasta

In a large soup pot, heat olive oil over medium heat. Add pancetta. Stir frequently and cook until lightly browned. With a slotted spoon, remove pancetta to a small dish.

To the soup pot, add onion, carrots and celery. Stir to coat in oil. Add, rosemary, thyme, bay leaf and salt and pepper. Cook for 5-7 minutes. Add garlic. Cook for another minute or two.

Add cannellini beans, diced tomatoes, broth and water. Return pancetta to pot. Add parmigiano cheese rind, if using. Stir. Season with salt and pepper. Bring to a simmer. Cook partially covered for 45 minutes. Stir occasionally.

Fill a separate small pot with water. Bring to a boil and add salt. Cook pasta as directed on package instructions. Drain pasta.

Once soup has finished cooking after 45 minutes, add pasta.

Serve in bowls topped with a drizzle of olive oil and a sprinkle of grated parmigiano cheese.

Please note: You may need to add more water if you would like the soup more brothy.