An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 pound frozen peas
- 1/2 pound baby carrots
- 1 teaspoon garlic, chopped
- 1 pound penne pasta (rigatoni or bow ties can also be used)
- Parmigiano Reggiano cheese, shaved
- Salt and pepper
Directions
1.
In a
large
pot,
prepare
water
for
pasta
according
to
the
manufacturer's
instructions.
2.
While
the water
for
the pasta
is
heating,
in a
separate,
large
skillet
add
olive
oil
and
garlic
and
heat
gently
over
medium
heat.
Cook
until
garlic
is
lightly
translucent.
3.
Add
carrots
and
1/3
cup
of
water
to
the
skillet.
Cook
carrots
until
they
just
begin
to
become
tender
and
then
add
the
peas
to
the
skillet.
Cover
the
skillet
with
a
lid
and
cook
the
vegetables
until
the
peas
are
fully
cooked
and
tender
and
the
carrots
are
tender
but
not
mushy
(approximately
8 –
10
minutes).
If,
at
any
time
during
cooking,
the
water
evaporates
in
the
skillet
add
1/4
cup
of
fresh
water
at a
time
as
necessary.
4.
When
the
water
for
the
pasta
reaches
a
rolling
boil,
add
the
pasta
to
the
water
and
cook
according
to
the
manufacturer's
instructions.
5.
When
the
pasta
is
cooked,
drain
it
and
place
it
into
a
serving
bowl.
6.
Remove
the
vegetable
mixture
from
the
heat
and
pour
it
over
your
pasta
and
mix
thoroughly.
Add
salt
and
pepper
to
your
taste.
7.
Serve
immediately
with
shaved
Parmigiano
on
top.
Notes
You
can
also
add
a
drizzle
of
extra
virgin
olive
oil
to
prevent
the
pasta
from
sticking
together.
