Description
A delicious pasta dish featuring peas, Pecorino Romano cheese, and caramelized onions, perfect for a quick weeknight meal.
Ingredients
Scale
- 2 medium (about 200g) sweet onions, finely sliced
- 3 tablespoons (45 ml) extra virgin olive oil, divided
- 1 cup (150g) peas, fresh or thawed frozen
- 12 ounces (340g) dried short pasta, such as orecchiette or shells
- ¾ cup (about 75g) Pecorino Romano cheese, freshly grated
- Optional: 1 tablespoon (14g) butter
- Optional: Handful (about 30g) baby spinach
- ½ teaspoon dried tarragon
- ½ teaspoon dried marjoram (can substitute oregano)
- Salt and pepper, to taste
Instructions
- Step 1: Heat 1 tablespoon (15 ml) of extra virgin olive oil in a large skillet over medium heat until the oil shimmers slightly.
- Step 2: Add the finely sliced onions to the skillet. Cook, stirring occasionally, for about 10 minutes until onions turn soft and start to brown and caramelize. Watch carefully to avoid burning, aiming for a golden color for added sweetness. If using butter, add 1 tablespoon (14g) after the onions have softened.
- Step 3: While onions cook, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving some pasta water if desired.
- Step 4: To the caramelized onions, add the peas, 1 tablespoon (15 ml) olive oil, dried tarragon, and dried marjoram. Stir to combine, then cover the skillet and reduce heat to medium-low. Cook for about 5 minutes, until peas are bright green and heated through. Stir occasionally to prevent sticking.
- Step 5: If using baby spinach, add it to the skillet after peas have cooked 5 minutes. Stir gently and cook just about 1 minute until spinach wilts but retains color.
- Step 6: Add the drained pasta directly to the skillet with the vegetable mixture. Toss thoroughly to coat pasta evenly. Adjust seasoning with salt and pepper to taste.
- Step 7: Remove from heat and stir in the grated Pecorino Romano cheese until it melts into the pasta. Add additional cheese if a more pronounced cheesy flavor is desired.
Notes
- Room Temperature: Store in an airtight container, away from direct sunlight, for up to 2 days.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
- Freezing: Transfer to a freezer-safe container or bag and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- For perfectly caramelized onions, aim for a golden brown color after about 10 minutes of cooking, stirring occasionally to prevent burning.
- If peas become mushy, lower heat and cook only 3 minutes to preserve their vibrant color and texture.
- To stop pasta from overcooking, rinse briefly under cold water if needed after draining.
- For enhanced flavor, sprinkle an extra pinch of salt over the pasta just before serving if it tastes bland.
- Add spinach near the end of cooking to avoid loss of bright color and over-wilting.
- Reheat pasta gently over low heat in a skillet or microwave to retain texture and flavor, adding a small splash of water or olive oil if it seems dry.
- Serve pasta with peas alongside mixed greens, a simple arugula salad, or roasted asparagus. Garlic sautéed spinach also pairs well. Tip with extra Pecorino Romano or a drizzle of quality extra virgin olive oil. A squeeze of fresh lemon juice brightens the dish further.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: Not explicitly provided
- Sodium: Not explicitly provided
- Fat: Not explicitly provided
- Saturated Fat: Not explicitly provided
- Unsaturated Fat: Not explicitly provided
- Trans Fat: 0g
- Carbohydrates: Not explicitly provided
- Fiber: Not explicitly provided
- Protein: Not explicitly provided
- Cholesterol: Not explicitly provided