The Butler's Table

Cheese n' Peas Pasta

One-pot ditalini with peas, onion, Pecorino Romano, and a creamy blended pea sauce.

Italian Italian Gluten-free GF with swap Hob Hob Pan Pan Pasta Pasta Cheese Cheese Main Main

Ingredients

Method

  1. Soften the onion

    Heat the olive oil in a large pan or deep pot over a medium heat. Add the finely chopped onion and cook for 6 minutes to 8 minutes, until soft and translucent but not browned.

  2. Cook the peas

    Add the frozen peas, salt, and black pepper. Saute for 3 minutes, then add the boiling water and simmer for 5 minutes, until the peas are hot and tender.

  3. Blend the sauce

    Blend about half of the peas until smooth with a stick blender, keeping enough whole peas for texture. Stir the puree back through the pot so the liquid turns green and creamy.

  4. Cook the pasta

    Add the ditalini directly to the pot and stir well. Simmer for 10 minutes to 15 minutes, stirring often, until the pasta is al dente and has absorbed most of the liquid. Add small splashes of extra boiling water only if the pan looks dry before the pasta is cooked.

  5. Finish with cheese

    Look for a small creamy pond of pea sauce in the centre of the pan, with very little loose water left. Turn off the heat, then stir in the finely grated Pecorino Romano until the sauce is smooth and velvety.

  6. Serve

    Serve straight away while the pasta is still loose and creamy. It will continue to thicken as it sits.

Notes

The ratio is easy to remember: equal weights of pasta and peas. To halve the recipe, use 225 g pasta and 225 g peas, and still blend half the peas.

Use 135 g Pecorino Romano for a slightly lighter finish, or the full 150 g when you want the cheese to drive the sauce. Add it off the heat so it melts smoothly instead of clumping.

A stick blender is ideal because it is quick and easier to clean than a food processor. The full batch feeds about 4 to 6 people family-style.