Pea soup with pasta was a staple in my family. When I was little my family would enjoy this dish on a weekly basis. My grandmother, who lived with us, would cook her ditalini pasta for this recipe. When pasta was done cooking, she would drain the pasta BUT leave about an inch or two of water in the bottom of the pot. Then pour the warmed pasta and onion over the pasta.
When my daughter was in college, she would often prepare this recipe much to her pod mates curiosity. Not too many had indulged in pasta and peas. One taste, however, and they were captivated. Enjoy!
- 1 can organic green peas (do NOT drain)
- 1 very small onion, peeled and finely chopped
- 1/2 tsp avocado or walnut oil
- 8 oz favorite small pasta, elbows or ditalini work well
- salt and pepper to taste
Saute the chopped onion in a wee bit of oil till soft. Add the can of undrained peas to the onion and bring to gentle simmer. Season lightly with salt and pepper. While simmering cook your favorite pasta till done.
When pasta is cooked, drain the pasta but leave about an inch or two of water in the pasta. Add the simmering peas and onion to the pasta, add seasoning if needed and enjoy!