Butter
1 large onion, chopped
2 cups broth of choice
1/2 lb pasta (small shape like shells / elbows / ditalini, etc)
1 tsp pure salt
1 lb frozen peas
1/2 cup freshly grated parmesan cheese
Swirl of olive oil & freshly ground black pepper to taste
- Melt some butter in a medium sized sauce pot.
- Add chopped onion and sauté about 5 minutes (until the onions look good to you – depending on how you like them)
- Add broth, bring to a boil, and stir in pasta and salt.
- Lower heat, cover, and simmer (stirring occasionally to prevent pasta from sticking to bottom of pan).
- Add the peas when there’s about 5 minutes left for the pasta to cook.
- When pasta is cooked al dente, turn off heat and stir in the shredded cheese until melted.
- Add a swirl of olive oil and black pepper to taste.
Serves 2
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SIDE NOTES:
~ I make this about twice per month – on busy weeknights when I want a home cooked, yummy meal, but am tired from a long work day. It’s a 1-pot meal. It’s fast (prep work is minimal / only chopping an onion and grating some cheese). And it’s amazingly yummy (to me, anyway) – I always look forward to it!
~ I use bone broth for added protein and nutrition. Of course – using veggie broth makes this meal suitable for vegetarians.
~ The pasta will barely be covered by the broth when you add it to the pot, but that’s okay.
~ Nowadays, it’s easy to find bone broth at the store – but here’s how to make it from scratch if that’s something you’re interested in: http://realfoodtastesgood.com/2012/10/10/chicken-or-beef-broth/
~ The peas can be added straight from the freezer.
~ I recommend grabbing a good hunk of Parmigiano Reggiano – the KING of parmesan. Mama-mia.
~ I always shred extra cheese to add at the table.
~ Note to self: For Tinkyada brown rice shells, cook pasta for 7 minutes, then add peas and cook for 4 minutes longer.
~ Enjoy! 🙂
