Radioactive Pasta (formerly Pasta with Peas and Parmesan)
Yield
2 - 3 servings
Prep info
15 min prep + 15 min cook
Prep time
Not set
Cook time
30 minutes
Time required
30 minutes
Oven preheat
N/A
Type
Side
Status
Rejected
Tags
pasta
Ingredients
- 1/2 lb pasta (your choice)
- 1 T olive oil
- 1/2 c chopped red onion (can use white)
- 1/2 t Salt (Table)
- 1 T Sugar (Granulated)
- 1/4 t freshly ground black pepper
- 170 g peas (frozen, 1.25 cups)
- 60 g peas (frozen, 1/2 cup)
- 1/2 c water
- 1 T olive oil (up to 2.5T)
- Salt (Sea) (as desired)
- grated parmesan cheese (for serving)
Method
Put a pot of water on the stove to cook the pasta. When it boils cook the pasta, and drain, reserving 1/2 cup of the pasta water. Set aside.
Use one tablespoon of the olive oil and cook the onion, salt, sugar and pepper in a skillet over medium heat. When onion is soft, add 170g of the frozen peas (frozen or defrosted, it doesn't matter). Cook for 2 or 3 minutes, until the peas are hot. Heat up the remaining peas, and set aside.
Transfer the mixture to a blender and puree with 1/4 to 1/2 cup water along with 1 T olive oil (you can add more oil if you'd like a silkier sauce, up to 2.5T). Taste it and see if it needs more salt.
Add the pea puree to the cooked pasta and toss. Add a little pasta water if you think it needs it. Use the remaining whole peas for garnish or stir them in the pasta.
Top and serve with lots of freshly grated cheese.
Notes
SJ Note 10 Jan 2012: This was weird. Also very bright green. Chris didn't like it at all, and I thought it was only okay - not worth finishing. The flavors were just weird to us. We won't be making it again.