Pasta and Peas
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 2 ts Olive oil or margarine
- 5 ts Chopped fresh parsley
- 1/4 c Chopped onion cheese, shredded
- 1/2 c Frozen tiny peas
- 1/2 c Cooked ditalini or other
- 2 oz Fontina or mozzarella
- 1 Garlic clove, minced
- 1 c Tomato juice
- 1/2 c Sliced fresh mushrooms tube macaroni
- 1 ds Each salt and pepper
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- In 1-quart saucepan heat oil; add onion and garlic and saute until onion is translucent. Add mushrooms and saute over high heat until mushrooms exude liquid, about 2 minutes; add juice and bring to a boil. Cook until sauce is slightly thickened, about 15 minutes; add peas and cook, stirring occasionally, for 3 minutes longer. Add remaining ingredients and cook, stirring, until cheese is melted. Serve immediately.
- Makes 2 servings.
- [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Plating
Cookware for this recipe
-
Frying pan
-
Saucepan
-
Chef's knife
-
Cutting board
-
Wooden spoon