Recipe for Italian style pasta piselli:
1 medium onion, chopped
2 cups peas
1 cup chicken stock
2-3 cloves grated garlic
Virgin olive oil
Fresh basil (optional)
Fresh parsley (optional)
Fresh grated or shaved Parmesan
1. Turn stove on medium-high heat. Use a large fry pan to heat the oil, adding onions and garlic. Cook until they are translucent.
2. Add chicken or vegetable stock to the pan and your fresh (or frozen) peas. After the stock has come to a boil turn the heat down and cook until peas are soft. Add salt and pepper to taste.
3. Once peas have begun cooking place another pot on the stove with water to boil for the pasta. Add to boiling water and cook according to package directions.
4. Drain cooked pasta. Reserve some water if pea mixture appears to have dried out, and place pasta back into the pot. Mix peas, fresh herbs and if needed some of the reserved water gently until the pasta is well-coated. Pour oil olive, Parmesan and freshly chopped herbs over top prior to serving.