Pasta Piselli
Serves: 2
Jadyn Kohler
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
59
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil6 cloves
Garlic1 pinch
Red Pepper Flake (optional)1 bunch
Asparagus2 cups
Pea (fresh or frozen)450 g
Penne Rigate PastaDirections:
1
Fill a large stockpot with cold water and place over high heat
2
Pour olive oil in a large saucepan and turn the flame on low
3
Mince the garlic and add to olive oil, let cook until just starting to brown
4
Slice the onion and add to the garlic and olive oil
5
Add 3 anchovies to the pan and mash them until they disintegrate
6
Next, add the vegetable broth and white wine
7
Turn the flame up to medium-low, and allow the broth and wine mixture to reduce for a couple minutes
8
Take the head of cauliflower and peel away the green leaves
9
Cut off the stalks and discard
10
Chop the cauliflower crowns into bite-sized pieces, set aside
11
Add the chopped cauliflower to the onion/garlic mixture, and season with red pepper flakes, to taste
12
Reduce the heat back to medium, and let the cauliflower cook, stirring frequently
13
Snap the asparagus in half and cut into bite size pieces on the diagonal
14
Add the asparagus and the peas and cook for about 5 minutes
15
When the asparagus is almost tender, add the tomatoes
16
The tomatoes should stay chunky, so do not cook too long, or stir the sauce too much because the tomatoes tend to fall apart
17
Add toasted almonds and season with salt and pepper, to taste
18
Remove from heat
19
When the pasta water comes to a rolling boil, add some salt and then the pasta
20
Keep the heat on high
21
Cook pasta until firm to the bite, al dente
22
Drain and transfer pasta to a warm bowl
23
Sprinkle with olive oil, and gently toss
24
Then add the sauce and gently toss again
25
Garnish with Parmesan or Romano and serve