Recipes

Derval O’Rourke’s pasta e piselli

Pasta Piselli by Derval O'Rourke

Pasta e piselli. Photograph: Joleen Cronin

Derval O’Rourke
Mon Nov 21 2022 - 05:30
Serves: 3
Course: Dinner
Ingredients
  • 3 tbsp olive oil
  • ½ onion, diced
  • 2 cloves garlic, finely chopped
  • 800 mls stock, chicken or vegetable
  • 150g frozen peas
  • 200g pasta, whatever you have handy
  • 50g Parmesan, grated
  • Salt and pepper, to taste
  • Lemon, squeeze of juice
  • Mint leaves to serve, optional
  1. Heat the oil in a large pan over medium heat, add the onion and leave to saute for two or three minutes, until the onion becomes translucent. If the pan begins to dry add a splash of the stock.
  2. Add the garlic and the pasta and stir for a minute or so. Add the stock, Parmesan and a squeeze of lemon juice, and begin to simmer.
  3. Cook for between seven and 10 minutes, depending on the type of pasta you are using. Be careful not to let the ingredients stick to the pan, so do stir as you go. Add the peas for the final three or four minutes.
  4. Serve with fresh mint and a little grated Parmesan.
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