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Pasta and peas
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1 lb | ditalini pasta |
1/2 cup | olive oil |
1/3 cup | diced onion |
1/2 cup | diced proscuitto |
3 cloves | garlic, peeled |
1 1/2 - 2 cups | fresh or frozen peas |
1 1/2 - 1 3/4 cups | unsalted chicken stock |
Salt | |
pepper to taste | |
Freshly grated pecorino Romano cheese | |
2-3 tbs | chopped italian parsley and a few whole sprigs for garnish |
Directions:
Cook the ditalini in boiling, salted water until al dente, adding the peas for the last minute or two. Drain, reserving 1/4 cup of the pasta water. Heat the olive oil in a large sauté pan over medium heat. Stir in the onion, prsocuitto, and garlic and sauté until the onion is translucent, approximately 3 minutes.
Add the pasta, reserved pasta water, and chicken stock and heat everything through.
Season with salt and pepper. Add the parsley and stir to combine. Pour into serving bowl and garnish with the cheese and a few whole sprigs of parsley .
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