Pasta Princeton
Source of Recipe
the web
List of Ingredients
1/3 lb of pasta (shells or tubes are nice-- they catch the peas)
1/3 cup frozen peas
2 tablespoons of butter
1 small egg, beaten
a small garlic clove
1/2 cup loosely packed, shredded cheese (a mozzarella or LeRaysville
Pennsylvania
Jack is nice)
1/8 cup grated, good quality Parmesan or Romano and some for the table
freshly grated black pepper
Recipe
In a large pot of rapidly boiling and salted water, cook the pasta uncovered and
at
a good boil. While the pasta is cooking, measure out the rest of the ingredients
and
have them standing by. Put the colander in the sink. Approximately 4 minutes
before
the pasta is cooked, be sure the burner is on "high." Stir in the peas, cover
the pan,
and bring the contents back to a boil as quickly as possible. Once the pot
reboils, remove
the cover while it continues to cook.
When the pasta is al dente, toss the contents of the pot into the colander (I
told you to put
it in the sink!). Put the hot pot on a handy surface. Don't worry about the
peas. They are
still cooking in the hot pasta. While the pasta and peas drain, quickly, and I
mean quickly,
throw the butter, the garlic clove, and the beaten egg in the still hot but
empty pot.
Immediately add the steaming pasta and both cheese. Toss like a mad person!
Serve with
plenty of freshly grated black pepper and a little more of that grated cheese.
Serves 6.
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