Pasta e Piselli
This is the kind of dish I make when I want something simple but still comforting, especially when I don’t feel like spending too much time in the kitchen. It’s soft, slightly creamy, and somewhere between a pasta and a soup, the kind of plate that feels easy but still satisfying.
Ingredients
1 tbsp olive oil
1 large shallot (or small onion), finely chopped
1 lb peas (fresh or frozen)
11 oz small pasta (ditalini or small shells)
1 cup grated Parmesan cheese (plus extra for serving)
Salt, to taste
Black pepper, to taste
Fresh basil (optional)
Instructions
