Pasta e Piselli

Instructions

1. Prepare the pasta
   Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to package instructions, typically 8-10 minutes. Reserve 1 cup of pasta water before draining.
2. Sauté the aromatics
   While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
3. Cook the peas
   Add the peas to the skillet with the onion and garlic. Pour in the vegetable or chicken broth, season with salt and pepper, and red pepper flakes if using. Bring to a simmer and cook for about 5 minutes until the peas are tender. If using fresh peas, this may take 1-2 minutes longer.
4. Blend half the mixture (optional)
   For a creamier texture, remove about half of the pea mixture and blend it in a food processor or with an immersion blender until smooth, then return it to the skillet. This step is optional but creates a traditional creamy consistency.
5. Combine with pasta
   Add the drained pasta to the skillet with the pea mixture. Stir in the butter and grated Parmigiano-Reggiano cheese. If the mixture seems dry, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
6. Finish and serve
   Remove from heat and stir in the chopped parsley. Taste and adjust seasoning if needed. Serve immediately in warm bowls, topped with additional grated Parmigiano-Reggiano cheese and freshly ground black pepper.