Linguine with Peas
This recipe is so simple, yet packed full of flavor. You can make it with spaghetti or fettuccine as well; just make sure to serve it as soon as it's cooked.
SERVES 4–6
INGREDIENTS
- 1 pound linguine pasta
- ¼ cup olive oil
- 1 onion, chopped
- 3 cups frozen baby peas
- ½ cup toasted pine nuts
- 1 cup cubed Gouda cheese
Bring a large pot of salted water to a boil and cook pasta according to package directions.
Meanwhile, heat olive oil in a heavy saucepan over medium heat and add onion. Cook and stir for 5 to 7 minutes, until onions are tender.
Add peas; cook and stir for 2 to 4 minutes longer, until peas are hot.
Turn off heat and add pine nuts and Gouda cheese; cover and let stand while you drain pasta.
Toss pasta with pea mixture and serve immediately.
Cooking Pasta
Pasta must be cooked in a large amount of salted, rapidly boiling water. The proportions are 1½ quarts of water for every 3 ounces of dried pasta. When finishing a dish by adding the pasta to a sauce, slightly undercook the pasta. Some of the residual heat from the sauce will continue to cook the pasta in the last few seconds.
