Peas with Pasta and Ricotta Salata
This dish is incredibly easy to make and yet so flavorful and satisfying. This dish can be served as a main dish, just add some hot garlic bread or hot Italian bread with some olive oil for dipping. This dish can also serve up well as a side dish. It pairs well with roasted chicken or a roast beef and seasonal vegetables.
Ingredients
2 - 15 oz cans peas
1 large onion finely cut
1 16 oz box Shell pasta, Elbow pasta or Ditalini pasta
4 – 6 ozs sliced ricotta salata
Extra virgin olive oil
Salt
Black Pepper
Red pepper flakes
2 chicken bouillon cubes
1/4 cup white wine
Directions
1 In a large skillet, cover the bottom with olive oil. Add 1/2 tsp of salt, 1/2 tsp pepper and 1/8 tsp red pepper. Add onion and sauté till translucent.
2.. Do not drain the peas, add both cans with the liquid to the mixture. Add 2 chicken bouillon cubes and the white wine.
3. Let cook for several minutes. Taste and add more salt and pepper if needed.
4. In another pot, boil salted water and add pasta. Do not over cook. Taste after 8 minutes and adjust time.
5. Drain the pasta and add to the pea mixture. Mix thoroughly.
6. Drizzle olive oil over the cooked peas and pasta and top with the ricotta salata slices.
