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Italian Recipe for Pasta and Peas with Garlic
This is one of my go-to Italian recipes when I am short on time and want something quick and healthy with my pasta! Dinner is ready by the time pasta is done boiling!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Ingredients
- 3 TBSP extra virgin olive oil
- 1/4 Cup frozen peas
- 2 cloves of garlic sliced thin
- 3/4 lb linguine or other pasta -preferably long
Instructions
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In sauce pan begin to boil the water for the pasta
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In a large frying pan (enough to hold the pasta later), over med-high heat add frozen peas, and garlic and add enough water to cover slightly
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When water is about gone, lower heat to Low and add in the 3 TBSP of olive oil and make sure to coat ingredients
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Keep a watchful eye, making sure not to burn the garlic. If needed add some water or more olive oil
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Meanwhile, add the pasta to the boiling water and cook until aldente
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When pasta is finished, transfer the pasta to the frying pan and toss so the pasta is coated with the olive oil making sure to keep aside about a 1/2 cup or so of the pasta water (important).
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Serve the pasta and top with grated Italian cheese (preferably Romano).
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Use the extra pasta water if the pasta is too dry. It's also important to add the pasta water in with any left over pasta containers so when you reheat it, it won't be dry and you don't water it down in flavor with non-pasta water.
Recipe Notes
- Serve with Italian or other artisan bread on the side.
- Also, the reason for slicing garlic instead of dicing or crushing is that the slicking helps keep it from being too pungent. The sliced garlic allows for the olive oil to still pick up the flavor, but not so strong that it may turn off garlic sensitive eaters. It's also easier for people who don't want to eat garlic to move it to the side, which you can't do if it's crushed obviously.
- Don't forget a salad