12:43 AM | Posted in
You can fix this in under 15 minutes with a little practice. This can be a one pan, one colander meal. I do suggest you serve it on a plate. Read this recipe through before beginning to cook. (What I also learned at college: "Timing is everything.")

For each serving you will need approximately:

Ingridients:

1/3 lb of pasta (shells or tubes are nice-- they catch the peas)
1/3 cup frozen peas
2 tablespoons of butter
1 small egg, beaten
a small garlic clove
1/2 cup loosely packed, shredded mozzarella or jack cheese
1/8 cup grated, good quality Parmesan or Romano and some for the table
freshly grated black pepper

Procedure:

In a large pot of rapidly boiling and salted water, cook the pasta uncovered and at a good boil. While the pasta is cooking, measure out the rest of the ingredients and have them standing by. Put the colander in the sink. Approximately 4 minutes before the pasta is cooked, be sure the burner is on "high." Stir in the peas, cover the pan, and bring the contents back to a boil as quickly as possible. Once the pot reboils, remove the cover while it continues to cook.

When the pasta is al dente, toss the contents of the pot into the colander (I told you to put it in the sink!). Put the hot pot on a handy surface. Don't worry about the peas. They are still cooking in the hot pasta. While the pasta and peas drain, quickly, and I mean quickly, throw the butter, the garlic clove, and the beaten egg in the still hot but empty pot. Immediately add the steaming pasta and both cheese. Toss like a mad person! Serve with plenty of freshly grated black pepper and a little more of that grated cheese.
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