Pasta with Peas

I love garden fresh peas at this time of year. I have fond childhood memories of sitting at the kitchen table shelling them with my mom. We eat most of the peas raw, but one dish I like to make with fresh peas is this recipe for pasta with peas. I use good quality frozen petite peas when the fresh are out of season. The recipe came from my cousin Nikki. You can vary the ingredients by adding prosciutto or ham. Some members of my family insist on adding tomato sauce. I like the simplicity and flavor of onion, chicken broth and basil with the peas. Feel free to top it with freshly grated Parmesan or a bit of fresh mozzarella or ricotta. It will be a soupy dish.

Pasta with Peas
1/4 cup olive oil
1 cup chopped onions
1 clove garlic, chopped
2 cups water
1 Knorr chicken bouillon cube
1-1/2 – 2 cups fresh peas or 1 (10 oz.) box frozen petite peas
salt and pepper to taste
8 fresh basil leaves, thinly sliced
1/2 lb. ditalini pasta or other small shape pasta

Bring a six-quart pot full of water to the boil. Add salt then boil the pasta as the peas are cooking. In a frying pan heat olive oil on medium heat. Add onions and cook for 5 minutes until they begin to soften. Stir occasionally. Add garlic and sauté for 1 minute. Add water, and bouillon cube. Bring to a boil. Add peas, salt and pepper to taste, and half of the fresh basil leaves. Cover, lower the heat slightly and let simmer for 5-6 minutes until peas are tender. Pour peas and sauce over cooked ditalini. Garnish with remaining basil. Serves 4-6.

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