PEAS SAUCE AND DITALINI
"The dish is unusual in that the peas are dominant and the pasta is secondary."
2 tablespoons olive oil
1/2 garlic clove, peeled and crushed
10 sprigs Italian parsley, chopped
1 (16 oz package) frozen peas
1/4 cup vegetable stock
Enough cooked pasta to serve 4 people as entree or 6 as starter
salt and freshly ground pepper (to taste)
Chopped fresh Italian parsley
Heat oil in a pan and saute garlic for 2 minutes.
Stir in parley, peas and stock. Bring to a boil. Continue stirring and simmer 2-3 minutes.
Add pasta and toss over medium heat for a minute. Season, and serve sprinkled with chopped parsley.
Makes serve 4 people, or 6 as a starter
Source: Quick After Work Pasta and Sauce Cookbook by Judy Ridgway
"The dish is unusual in that the peas are dominant and the pasta is secondary."
2 tablespoons olive oil
1/2 garlic clove, peeled and crushed
10 sprigs Italian parsley, chopped
1 (16 oz package) frozen peas
1/4 cup vegetable stock
Enough cooked pasta to serve 4 people as entree or 6 as starter
salt and freshly ground pepper (to taste)
Chopped fresh Italian parsley
Heat oil in a pan and saute garlic for 2 minutes.
Stir in parley, peas and stock. Bring to a boil. Continue stirring and simmer 2-3 minutes.
Add pasta and toss over medium heat for a minute. Season, and serve sprinkled with chopped parsley.
Makes serve 4 people, or 6 as a starter
Source: Quick After Work Pasta and Sauce Cookbook by Judy Ridgway
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