How can something so simple be so good? This dish, like pasta with chickpeas, is simplicity and goodness. Look at that recipe for a little more detail on the steps. Here, briefly:
– Onion saute
– Add legumes (I use a bag of frozen peas–from Kroger!)
– Roll the onion and peas together for 5 minutes or so, then add enough water to cover the contents of the pan and cook the combo down. I always add a little oil.
– You want this mix to be brothy. You will need some liquid for a sauce. Puree half of the pea-onion mix (in the pan) with hand-held mixer.
– Mix with your starch. In this case, you see brown rice.
A flurry of Parmigiano-Reggiano provides a nice finish on this dish. Here’s a dish of maltalgiati with peas:
For years now, whenever my wife and I get to Florence, we try to eat at the Buca del’Orafo, right at the edge of the Ponte Vecchio.
In the spring , when peas are in season, we usually order tagliolini con piselli. (Tagliolini are sort of like tagliatelle, only thinner.) The sauce is made with fresh peas. I tried a few times to recreate their sauce and failed miserably. Then one year we bought a Buca book, and, to be honest, I didn’t really like the look of the recipe. (Sugar? Really?)
This recipe gets close in taste to the Buca piselli. I’m sure I flub left and right, and a Florentine would tell me to go jump in the Arno. Okay. But first, I eat.
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