Spring is here and it’s getting hotter in Florida! When it gets hotter, the food has to get a little lighter. Instead of my pasta with meat sauce or meatballs, I like to add more veggies. One of my favorite side dishes of all time is peas and onions. When I have no fresh veggies in my fridge that is my go to. Sometimes I add it to pasta or rice and it is delicious. I took my fav, peas and onions and added a lot of other great ingredients and tossed it with pasta. OMG. This dish is really tasty and one of my family’s favorite meals.
Spring Pasta
Ingredients
- 2 tablespoons of olive oil
- 1 package of mushrooms, sliced
- 1 onion sliced thin
- 4 oz. package of diced pancetta
- Splash of low sodium chicken broth
- 1 bag of frozen baby sweet peas
- Salt and pepper
- 2 pounds of pasta (I prefer shells or bowties)
- Grated pecorino romano cheese
Directions
- Heat olive oil over medium heat in a deep saute pan.
- Add mushrooms and onions and cook until all the juices from the mushrooms evaporate and the mushrooms and onions are browning.
- Add pancetta and cook for about 5 minutes.
- Remove from the heat and add the chicken broth. Scrape the pan with a wooden spoon.
- Return to the heat and add the peas. Season with salt and pepper. Cook until peas are heated through.
- Set aside.
- Bring a pot of salted water to a boil. Cook pasta according to directions on the box. Save some pasta water if needed to moisten the pasta in the end.
- Combine the veggies and the pasta.
- Drizzle with olive oil and top with grated pecorino romano.
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