PASTA & PEAS!

More soup...It's raining and chilly, very unusual for San Diego in October, but the combination of rain and cold makes me think of SOUP! Pasta shapes, creamy potatoes, dried beans and deep green leafy vegetables all make up the fresh and simple taste of Italian soups. The Pasta and Pea recipe below is quick as well as easily assembled. The ingredients can probably be found on any day in your refrigerator or pantry. As with most Italian soups a few drops of good olive oil, a little black pepper and/or a little grated cheese (good Italian cheese!) will bring out a full and robust flavor.

Please remember, if you are making a soup with pasta, with multiple meals anticipated, add the pasta when you are ready to eat. When you are reheating, add the pasta in the final stage before serving. I think I enjoy the anticipation almost as much as I do the first spoonful! Anyway...here's Pasta & Peas.

Rice and Peas is a famous and traditional dish of Venice. Here’s a simple version of that dish.

First open a bottle of wine – I prefer a red but white is just fine. Pour yourself a glass and sit down and relax a moment, this is going to be quick and simple...

Pasta and Peas

2 tablespoons butter

2 oz pancetta or bacon, chopped fine

1 small white onion, chopped

4 tablespoons minced parsley

1 10oz package petite peas, thawed

1 ½ quarts chicken stock (canned is OK)

4 to 6 oz pappardelle or wide egg noodles

salt and pepper

½ cup parmesan or Romano cheese

Heat butter in a soup kettle. Add pancetta or bacon and sauté until brown – about 2 minutes. Add onion and parsley until onion softens – about 2 minutes. Add peas and sauté 2 minutes. Add stock and bring to a boil. Add noodles and simmer until just tender – about 7 minutes. Season with salt and pepper.

Ladle soup into warm soup bowls and serve immediately. Pass the cheese and enjoy! Buon Appetito