I hope that you are all doing well and staying safe.
I can’t believe that it is October already. Wow, time is sure flying by. I haven’t been on the blog for a few weeks because it seems that all of my post-transplant doctor appointments have been scheduled around the same time; but I have been thinking of all of you constantly.
Yesterday morning, driving to one of my appointments the roads were crowded with school buses and I thought of all the moms and dads that are faced with the beginning of the school year and homework, school projects, new schedules and still having to get dinner on the table.
And then I thought…… What could be a really easy meal to feed a family that could be prepared under 30 minutes and less than 8 ingredients & one of my favorite meals popped into my head and I wanted to share it with my members.
The dish is “pasta piselli” or pasta and peas. I might have posted this before but as the years go by I tweak all my recipes, especially since the heart transplant, searching for better choice ingredients.
When I first got married, my mother told me to always keep canned and frozen peas, a container of mascarpone cheese and 1 box of medium shell pasta in the house and you will always be prepared for a quick easy meal and Mom was always right.
I cannot tell you how many nights this meal came in handy- after a day in the city for doctor appointments or when my son was younger, a late night dinner after sports practice.
But before I type the recipe, I want to wish “Good Luck” to all the students starting school and to the administrators and teachers that have to keep themselves and our children safe while working with Covid19 restrictions.
God Bless them all.
Now, let’s eat some Pasta with Peas ….
1 lb. box of medium shells pasta
6-8 TBSP mascarpone cheese *
1-2 cans low sodium sweet peas, rinsed and drained
1 bag frozen peas (10 oz)
2 medium red onion (sliced)
Salt & pepper to taste
1 tsp. dried Italian oregano
2-3 TBSP Pecorino Romano cheese (or more to taste)
Reserve 1- 2 cups of the pasta water
- Prepare pasta shells according to box
- In the meantime, in a large skillet or saucepan add olive oil to slightly cover the bottom of the pan (approx. 1/3 cup).
- Add onion and sauté for approx 2-3 minutes
- Lower the heat to low and add the frozen and canned peas, turning slightly and gently not to smash them, only heat them.
- Add the mascarpone cheese to make a sauce
- When the pasta is ready, Reserve 1- 2 cups of the pasta water and set aside prior to draining the pasta.
- Drain the pasta and add to the peas & sauce in the pan and mix gently.
- Add the salt, pepper, oregano, and Romano cheeses and 3 TBSP of the pasta water. Mix well
- If you feel the pasta is too dry, add a TBSP at a time of the pasta water to the desired texture, otherwise this dish is complete.
Can be served with additional Romano cheese (to taste)
SAVE the pasta water in a jar. You will need it to heat up the pasta piselli leftovers.
I hope you try the recipe and enjoy it.
- If you cannot find mascarpone cheese, you can substitute heavy cream, low fat Greek yogurt, cream cheese or sour cream.
- If you do use mascarpone for this recipe and don’t know what to do with the leftover (remember it is an ingredient in tiramisu), it can be used the same as butter on toast with a little cinnamon and added berries as a sweet treat for breakfast.
Until my next post, make every day a celebration!
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