The way Italians prepare their pasta reflects which part of Italy their background

is from.

I am from Calabria which is in the southern part of Italy. While our cuisine

certainly includes pasta with different kinds of meat, it also has many vegetarian

pasta dishes. Traditionally these dishes were developed for economic reasons. This

choice of pasta dishes makes for healthy meals.

 

Many vegetables can be used for pasta dishes; today I am introducing my pasta

and peas recipe. Pasta and peas is one tasty and healthy choice you could make.

Peas are very low in saturated fat, sodium and cholesterol. They are a good source

of protein, niacin, vitamin A, vitamin B6, copper and phosphorus, and folate. They

are also a very good source of vitamin C, vitamin K, manganese and thiamin and

dietary fiber. Pasta and peas is low in fat.

 

The old story of “The Princess and the Pea” needs to be adapted to “The Italian

Princess and the Pea.” This is a story of an Italian princess who asked the Royal

Chef to prepare a simple pasta dish of pasta and olive oil for her lunch one day.

The Royal Chef was also cooking peas that day and a single pea accidentally fell

into the boiling pasta pot. He did not want to burn himself fishing out the pea so

he left it in the pot. The Royal Chef did not think that the princess would notice the

pea. When the princess sat down to have her lunch she twirled some spaghetti and

the pea got stuck in the pasta twirl. The princess ate the pasta and then paused for

a minute. She then exclaimed, in Italian of course, “There was a pea in my pasta

and it tasted so good!” From then on she had the Royal Chef cook pasta and peas

for her. The rest is pasta history.

 

Here is my recipe for Pasta e Piselli alla Rizzuti (Pasta and

Peas alla Rizzuti):

This makes enough for 3 to 5 people.

•

Ingredients Required:

•

1 16 oz. bag of frozen sweet peas or half a bag of a 1 kg bag

•

500 gram bag of baby shells or ditali pasta

•

2 medium onions or 1 extra large cooking onion (diced and chopped)

•

1/2 cup of extra virgin olive oil

•

bunch of chopped flat leaf Italian parsley

•

(not required if you do not like it hot)

½ teaspoon of hot chili flakes or 1 chopped jalapeno pepper

•

water (enough to cover the peas)

•

salt to taste

•

pepper to taste

•

oregano (pinch)

•

reserve some of the liquid from the pasta water (1/2 cup)

•

Peas Preparation

grated cheese

In a large Dutch pan cook 1/2 cup of olive oil and diced onions, chili flakes or

chopped jalapeno pepper (optional) until onions are translucent.

Add frozen peas and water (enough to cover peas) and pinch of oregano, salt

to taste, pepper to taste and add chopped parsley.

Cook the peas until liquid has almost disappeared and set aside. Approx. time of

cooking will vary from 20 minutes to 40 minutes. This will depend on your preferred

desired texture or consistency of your peas. You be the judge.

In another pot, boil water (salt the water) and cook pasta al dente and drain

pasta.

Reserve some of the liquid from the pasta water (1/2 cup)

Combining the Pasta and Peas

Add the cooked pasta to the peas and add the reserved liquid from the pasta

and cook together for 5 minutes or so and continue stirring until most of the liquid

has disappeared.

Dish out and serve with grated cheese if desired.

Pasta e Piselli alla Rizzuti combines the simple flavours of the sweetness of the

peas and the fruitiness of the olive oil for a healthy and satisfying meal.

Buon appetito!