Yield: 4-5 portions
- 1 pound (a pack of 450 or 500 grams) pasta shells
- 1½ cup (150g) frozen peas
- 2 cups (500ml) bolognese or regular spaghetti sauce
- Parmigiano reggiano for serving
Cook Pasta al dente in salted water.
Two minutes before the end of cooking time, add peas to the boiling water.
Two minutes before the end of cooking time, add peas to the boiling water.
Drain slowly, leaving at least ½ an inch (1cm) of water at the bottom of the pot.
Put back the pasta and peas in the pot and pour all the sauce over it. Mix well and serve immediatly. Don't let the pasta sit in the pot for longer than a couple minutes, otherwise, the pasta will absorb all the water.
Garnish with grated parmesan.
Have you tried this recipe? Feel free to share your thoughts or experiences!
