Pasta Pisilli (Macaroni and Peas)
1 Can of 15 oz Small Sweet Peas with Brine
1 Medium Onion Diced
½ lb of Pasta (Little Shells)
Ground Black Pepper
Add pasta to a large pot of salted boiling water.
While pasta is cooking, add olive oil to a large heated sauté pan covering the bottom. Add the cut onions to the
pan and cook them until they are just soft and translucent .Add peas with its brine and some black pepper. Bring
sauce to a boil and then back the heat down to a simmer.
When pasta is cooked to al dente, remove it with a slotted spoon or spider and add it to the sauté pan with the
peas. Mix gently and plate with some grated cheese and some freshly ground black pepper. If pasta is to dry you
can always add some of the hot pasta water until it reaches desired consistency. This dish can be a main pasta
course or an excellent side dish for meats or fish. Yield serves 2-4