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    Pasta Con Piselli


    Source of Recipe


    Chef and owner of Peppino's Restaurant

    List of Ingredients




    4 T. extra virgin olive oil
    1 medium Spanish yellow onion, thinly sliced
    3 medium cloves garlic, sliced
    1/2 C. peas (fresh or frozen)
    1/4 C. chicken stock
    Spaghetti (enough for two)
    Sea salt
    Course ground black pepper
    Shaved Parmesan (use a paring knife)

    Recipe



    Saute the onion and garlic in olive oil until translucent and just starting to brown.
    Add peas and chicken stock.
    Add freshly cooked and drained spaghetti and season with salt and pepper to taste.
    Place on serving plates and top with shaved Parmesan.
    Serve immediately.
    Yield: 2 servings

 

 

 

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