Ingredients
| ½ cup | Pastene Extra Virgin Olive Oil | |
| 1 | medium vidalia onion, finely chopped | |
| 3 Tbsp | dried parsley flakes | |
| red pepper flakes to taste | ||
| salt and black pepper to taste | ||
| 16 oz | Pastene Italian Capelli D’Angelo | |
| 2 cups | frozen peas or a can of peas | |
| 4 Tbsp | salted butter | |
| 3 cups | parmesan cheese, grated | |
| ¼ cup | fresh parsley, chopped |
Directions
By Alexia @uhadmeatkitchen
- Add the oil to a large pot over medium high heat.
- Add in the onions and saute. Flavor with red pepper flakes, salt and black pepper to taste.
- Next, add in the dried parsley flakes.
- Lower the heat and simmer the onions until the onions are translucent, about 5 to 7 minutes
- Add the peas and simmering on low,
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve about ½ cup of the pasta water. Drain well and add the pasta into the peas and onions and toss
- Fold in the butter and parmesan cheese. Top with fresh parsley and serve with additional parmesan cheese.
