This typical dish of the Mediterranean diet contains legumes, grains, spices and healthy fat that make it light and tasty, nutritious and balanced.
Easy and fast to prepare, it requires only a few ingredients. Perfect for when you want to eat something substantial but didn’t go food shopping and have little time to cook.
So, here’s the recipe. Enjoy it.
Yelds: 2 Servings Total time: 20 minutes (5’ preparation, 15’ cooking)
3/ 4 cup elbows pasta (150g)
6 oz frozen peas (170g)
½ diced onion
2 tbsp extra virgin olive oil
3-4 diced tomatoes
Curry powder (optional)
Chili flakes or powder (additional)
Parmigiano Reggiano (optional)
In a sauce pan, heat the olive oil and onion for a couple of minutes. Then add tomatoes and peas, and stir a little bit. Add enough water to cover the peas. Cook for 10-15minutes. Add more water if needed.
Meanwhile, put some water to boil in a large pot and cook the pasta. I like elbows or farfalle for this recipe. When you check and think the pasta needs only few more minutes to cook, drain it and mix it to the peas. Cook for a couple of minutes. Serve with some grated Parmigiano Reggiano cheese.
Notes: I don’t use salt. If you like it, add a pinch to the boiling water and/or to the peas. I prefer to spice the dish with a pinch of curry powder and chili flakes which I add to the peas while they’re cooking.
If you don’t have fresh tomatoes you can use peeled or diced tomatoes in a can.
You can also use peas in a can instead of the frozen peas. In this case, drain the peas and stir them with the cooked tomatoes for a couple of minutes.