Every time I eat this, and I eat it enough, I am ten years old again. It’s Friday night, I’m just getting home from Little League, it’s starting to get dark outside, and my mother is standing at the stove, a ladle in one hand, my favorite white pasta bowl in the other.
“How’d you do?” she says dusting a little parmesan on top, the way I like.
Then, a kiss on the head, touch of the cheek. All is right this night here in Brooklyn.
Think I might hang around a while longer, finish what's left in the pot. Make yourself some pasta and peas tonight. You won't be sorry, I promise.
Pasta and peas (pasta e piselli)
2 Tbsp extra virgin olive oil
2-4 garlic cloves, chopped
2 anchovy filets (optional)
1 small hot pepper (optional)
2 slices prosciutto (optional)
¾ cups frozen peas
½ lb. pasta of your choice
Parmesan cheese for grating
In a large pot of well-salted water, start cooking the pasta.
Saute the garlic, anchovy and pepper in the oil for a couple minutes, then add the prosciutto and sauté another minute or two.
Add the frozen peas and simmer another two or three minutes.
When the pasta is done cooking (save about a cup of the salted water), toss it in with the peas, etc. Turn up the heat and gradually add some of the pasta water until the moisture level is to your liking. Incorporate fully before plating and topping with grated cheese.