This is an easy to prepare pasta dish that you can have on your table in 20 to 30 minutes.
Many Italian-Americans will remember having this dish as a child as it is considered a
comfort food. There are a number of variations of Pasta Piselli; some include a little
tomato sauce, some do not include eggs, and others add a lot of butter. The choice of
pasta is important to this dish as you want the pasta to be similar in size to the peas.
Ditalini, ditali, tubetti, or the tiny shell-shape pasta called conchigliette are good choices.
1/4 cup olive oil
2 medium onions, chopped
2 cups fresh peas or 1 (10-ounce) package frozen peas, thawed
Salt and pepper
1/2 cup grated Parmesan cheese
1 pound ditalini or other small pasta
1/2 cup fresh basil or parsley, coarsely chopped
Heat the oil in large skillet over medium heat. Add the onions; saute until
tender and golden, about 10 minutes. Add the peas and salt and pepper to
taste. Cook 5 minutes, or until the peas are tender. Remove from the heat.
In a small bowl, beat the eggs, cheese, salt and pepper until blended.
Cook the pasta in boiling salted water until al dente. Drain the pasta,
reserving 1/2 cup of the cooking water. Add the pasta to the skillet with the
peas and place over medium heat. Stirring constantly, add the egg and
cheese mixture to the skillet. Cook about 2 minutes or until the eggs are
lightly set. Add a little of the cooking water if the pasta seems too dry. Stir
in the basil or parsley and serve.