Pasta Pizelli

25 mins
Serves 1
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Directions

  1. 1Start by cutting half a cup of onion.
  2. 2Start by cutting half a cup of onion.
  3. 3Start by cutting half a cup of onion.
  4. 4Measure out 170 grams of small pasta.
  5. 5Measure out 170 grams of small pasta.
  6. 6Measure out 170 grams of small pasta.
  7. 7Sauté the onion in olive oil until it looks like this.
  8. 8Sauté the onion in olive oil until it looks like this.
  9. 9Sauté the onion in olive oil until it looks like this.
  10. 10Add in two cups of frozen peas and four cups of water.
  11. 11Add in two cups of frozen peas and four cups of water.
  12. 12Add in two cups of frozen peas and four cups of water.
  13. 13Let it come to a boil.
  14. 14Let it come to a boil.
  15. 15Let it come to a boil.
  16. 16Remove some of the peas and the broth.
  17. 17Remove some of the peas and the broth.
  18. 18Remove some of the peas and the broth.
  19. 19Blend the removed peas and broth all together.
  20. 20Blend the removed peas and broth all together.
  21. 21Blend the removed peas and broth all together.
  22. 22Add the blended mixture back into the dish to give it a creamy consistency.
  23. 23Add the blended mixture back into the dish to give it a creamy consistency.
  24. 24Add the blended mixture back into the dish to give it a creamy consistency.
  25. 25When it comes back to a boil, throw in the pasta.
  26. 26When it comes back to a boil, throw in the pasta.
  27. 27When it comes back to a boil, throw in the pasta.
  28. 28Let the pasta cook until tender.
  29. 29Let the pasta cook until tender.
  30. 30Let the pasta cook until tender.
  31. 31Finally, remove from the heat.
  32. 32Finally, remove from the heat.
  33. 33Finally, remove from the heat.
  34. 34Drizzle with olive oil.
  35. 35Drizzle with olive oil.
  36. 36Drizzle with olive oil.
  37. 37Top with Parmigiano Reggiano.
  38. 38Top with Parmigiano Reggiano.
  39. 39Top with Parmigiano Reggiano.
  40. 40Give it one final mix.
  41. 41Give it one final mix.
  42. 42Give it one final mix.

Ingredients

  • 0.5 cup onion
  • 0.5 cup onion
  • 0.5 cup onion
  • 170 grams small pasta
  • 170 grams small pasta
  • 170 grams small pasta
  • olive oil
  • olive oil
  • olive oil
  • 2 cups frozen peas
  • 2 cups frozen peas
  • 2 cups frozen peas
  • 4 cups water
  • 4 cups water
  • 4 cups water
  • Parmigiano Reggiano
  • Parmigiano Reggiano
  • Parmigiano Reggiano

Tips

  • To achieve a beautiful creamy consistency, remove some of the peas and broth, blend them, and then add them back to the dish.