ANGEL HAIR AND PEAS
A comforting family classic with caramelized onions, sweet peas, butter, and lots of Parmesan.
"Now that’s Italian!" - Alexia
Ingredients
- 1 lb capelli d’angelo (angel hair) pasta
- 1 medium finely chopped Vidalia onion
- 1/2 cup olive oil
- 1 (15 oz) can baby peas (do not discard the liquid)
- 4 tbsp salted butter
- 3 cups grated Parmesan cheese
- 1/4 cup fresh chopped parsley
- 3 tbsp dried parsley flakes
- Sea salt (to taste)
- Cracked black pepper (to taste)
- Red chili flakes (to taste)
Instructions
Sauté the Onions
Add olive oil to a deep pan over medium heat. Add the finely chopped Vidalia onion and begin to slowly sauté.
Add Seasonings
Add red chili flakes to taste, then season with sea salt and cracked black pepper. Stir in the dried parsley flakes.
Add Pea Water and Simmer
Pour in the liquid from the can of peas. Lower the heat and simmer until the liquid reduces and the onions become translucent.
Add the Peas
Add the peas to the pan and season with a bit more salt. Let simmer on low while preparing the pasta.
Cook the Pasta
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until al dente.
Combine Pasta and Peas
Add the cooked pasta directly into the pan with the peas, allowing some pasta water to mix in.
Add Butter and Cheese
Fold in the butter and grated Parmesan cheese until melted and creamy.
Finish and Serve
Sprinkle with fresh parsley, top with more Parmesan cheese, and serve immediately.