Ditalini with Peas and Pecorino Romano

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Ingredients

• 1 lb Ditalini pasta
• 1 lb Frozen peas
• 1 Yellow onion, finely chopped
• 1.5 cups Pecorino Romano, grated
• 4 cups Water (plus more if needed)
• Olive oil
• Salt & Pepper

Instructions

1. In a large pot, sauté the chopped onion in olive oil until soft.
2. Add the frozen peas, salt, pepper, and water. Simmer for 5 minutes.
3. Remove half of the peas and blend until smooth. Pour it back in! This is the secret to how to cook peas so they become a rich sauce.
4. Add your Ditalini and cook for 10 minutes, stirring frequently. Add a splash of water if it gets too dry.
5. Turn off the heat. Stir in the Pecorino Romano until it creates a thick, cheesy sauce.

Recipe Notes

The recipe notes that blending half of the peas creates a richer sauce.

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