Ingredients:
- 1/2 lb Peas, frozen
- 1/2 lb spaghetti
- 1/2 cup grated parmesan cheese, plus more for serving
- 3 cups vegetable or chicken broth, plus more if needed
- 1 small onion, diced
- 1 Tbsp olive oil
- Kosher salt and ground black pepper, to taste
Directions:
- Heat the olive oil in a large skillet over medium heat. Add the diced onion, season with a pinch of salt and pepper, and cook until the onion has softened and is turning translucent about five minutes. Add the peas and cook stirring frequently, about one minute.
- Then add broth (or water), raise the heat, bring to a boil and stir in pasta and one tsp salt salt.
- Reduce the heat, cover with a lid and cook your pasta. During the cooking time, you need to stir often until the liquid is absorbed, otherwise, it will stick to the bottom. The liquid should barely cover the pasta, but it’s fine, add extra broth or water gradually only if needed.
- Cook until ready but firm to the bite. Turn off the heat and stir in freshly grated parmesan cheese until melted. Taste and adjust the seasoning.
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