LOVE QUEEN CREEK OLIVE MILL

QUEEN CREEK OLIVE MILL

Ditalini is what I like, with grilled corn, pancetta & cheese.
Whatever your favorite cheese is. I like parm & asiago. Pepperjack would be good.
I put the pasta on. Crisp up the pancetta. Throw a couple ears of corn on the grill, then cut off cob.
Add all together with good EVOO, salt, pepper, garlic, butter, a little cream at end, depending how creamy you like. Can also use the pasta water. (I always have sweet roasted garlic made).
Thought it needed more color , which made me think of scallions. That worked out good too.
I always use GOOD olive oil

for LAZY days…I’ll eat this all week, lol. Adding salad here & there 🙂

NOT just hiking…I was always climbing rocks too. I was always climbing…I took Lynnette a couple times. That’s when I lived in Tucson.  I can’t go regularly up in the concrete jungle aka Phoenix valley. The mountains are quite a drive for that. Oh but I will be back!

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I was being watched….

Over my head I hear hummingbird….they will seriously let you know when their feeder is empty!

(Pssssst…shaved asiago on top; just personal pref. Mixed in is Parmigiano-Reggiano…just sayin)

 

* I love to add a touch of
Sweet Cream & butter ♥

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Let me first point out that while editing this I messed up and lost original copy. However. ..thanks to this lovely blogger I found a quick copy and also adapted from Rao’s Cookbook!

 

Pasta e piselli

(Pasta and Peas) ~ adapted from recipe in Rao’s Cookbook by Frank Pellegrino

Inspired by the tasty meals that my mother-in-law served daily to her family. It is very easy to prepare and (if you like peas) it is simply delicious!

Here are the main ingredients…and, of course, you’ll need plenty of salt and pepper!

Olga’s Pasta Piselli:

2/3 lb. Ditalini or Tubettini pasta

1 15 oz. can sweet peas, undrained

1/2 medium-sized onion, diced

1/4 cup (+/-) olive oil

Salt and black pepper

Saute onions in olive oil, until translucent. To avoid browning, cover the saucepan. Add sweet peas, 1/2 tsp. salt and 1/4 tsp. black pepper. Simmer on low heat, partially covered, for approximately 40 minutes, stirring occasionally. (This copy & paste must have an error. No way should it be “40” minutes, lol. More like “4”…four!)

Cook pasta in salted (one good handful) boiling water for approx. 7 minutes (still firm and not quite cooked). Drain enough water so that the ditalini remains barely covered with liquid. (Note: it’s very important to save some of the drained water. You may need to add it back to the pot if the pasta gets too dry, or if you’d like it a little “soupy”) Add the peas and simmer over low/medium heat until the pasta is cooked al dente. (usually 2 – 3 additional minutes)

A few variations: use frozen peas, petite peas, or add pancetta or prosciutto (my brother-in-law, Bob, did this for a festive holiday look one Christmas dinner, mmm).

And that’s it!! A super simple, tasty little pasta dish using just a few ingredients that you probably have on hand.