- 6 ounces ditalini
- 1/2 diced onions
- 1/4 cup olive oil
- 1 can peas, undrained
- 1 pinch dried basil, oregano or both
- 1 cup water (from boiling the pasta)
- Salt and pepper to taste
“I don’t like pasta with peas”, said no one ever.
Ever since the pasta was first conceptualized, the art of making pasta and attachment to the food has wholly evolved. Research shows that an estimated 60 pounds of pasta is eaten by an average Italian per year. This leaves the Americans at 2nd place, who eat about 20 pounds of it per person per year. Thus, Italy has to be a frequent importer of wheat for pasta making.
While pasta is originally a part of the Italian and European cuisine, with the increase in popularity, it is now celebrated across the world. This could probably also be due to a considerable amount of people immigrating from Italy to other countries.
Although pasta can be devoured in a large number of ways, its combination with vegetables proves to be the easiest, yet delicious way to consume them. Here is one such scrumptious recipe of pasta with peas. The dish takes a total of 30 minutes to be ready.
Calories per serving: 566.9 cal
Total fat per serving: 28.3 grams
Carbohydrates per serving: 66.4 grams
If you are craving a fulfilling but nutritious meal, pasta is a perfect choice. A cup of cooked spaghetti contains about 200 calories, a gram of fat, and no cholesterol at all.
Most pasta forms are rich in iron and other vitamins.
How to Make Pasta and Peas
The first reference of pasta, the traditional Italian cuisine, dates back to 1154 in Sicily. As of today, more than 310 specific forms of pasta with over 1300 names have been documented.
In the first century, the initial form of pasta was an everyday recipe and in the 2nd century, an introductory recipe of lasagna was documented. Moreover, a cookbook from the early years of the 5th century described a dish called lagana that comprised layers of dough with stuffed meat.
While there are several theories about the origin of pasta, the first concrete information regarding pasta dates from the 13th and/or 14th century.
It is said that the first pasta machines were made in the 1600s across the coast of Sanremo in Italy. The technology spread to other areas such as Genoa, Apulia, Brindisi, Bari, and Tuscany. Buitoni Company in Sansepolcro, Tuscany became one of the most successful and well-known pasta manufacturers in the world by 1867.