Pasta and peas

One pound of dry pasta (under a buck), cooked al dente, with a small package of frozen peas added to the boiling water (under a buck) a minute before the pasta is cooked.

Drain pasta and peas and return to the pot. Return the pot to the stove, with the heat off.

Add a few glugs of olive oil, a few slices of good lunchmeat-quality ham (chopped), pepper, a small spoonful of pureed garlic and a few sprinkles of grated parmesano reggiano. Stir through.


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