Ingredients
350 g elbow macaroni
450 g freshly shelled peas
300 g onions, sliced
1/4 cup olive oil
minced parsley
1 cup freshly grated parmigiano
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
The definitive food science reference — covers every culinary technique
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Heat the olive oil in a pot, add the onions, and cook over a gentle flame until they are golden. Add the peas, and continue cooking over a gentle flame, adding a little hot water to keep them from drying out and adjusting salt and pepper to taste. While the peas are cooking set pasta water to boil, and when they're almost done cook the pasta; drain it, stir it into the pea pot, dust with minced parsley, and turn it all out into a serving bowl, with grated cheese for those who want it.