Peas are in season and they’re bursting with flavor. Here’s a childhood pasta recipe from Italy. It’s simple, fast and delicious with Pecorino Romano or Parmigiano Reggiano cheese!
Prep time: 15 minutes
Serves: 4 to 6
Ingredients:
2 vine-ripened tomatoes
1 pound short pasta variety (this recipe uses trofie)
1 cup fresh peas
1 teaspoon salt
1/4 cup extra virgin olive oil (adjust, per individual taste)
Grated Pecorino Romano or Parmigiano Reggiano cheese
Directions:
1. Bring a 3 or 4-quart sauce pot filled with water to a boil.
2. Meanwhile, cut tomatoes in half, remove and discard pulp.
3. Chop tomatoes into 1/4-inch cubes; set aside in a 3 to 4-quart glass or porcelain bowl.
4. When water boils, add the pasta and, using a wooden spoon, stir it once.
5. Add salt to the pasta and cook pasta for 8 to 10 minutes or until it is al dente or crunchy-tender.
6. During last 1 to 2 minutes of the pasta boil, add the peas.
7. After 1 to 2 minutes, drain the pasta and peas in a colander.
8. Add the drained pasta and peas to the chopped tomatoes in bowl.
9. Stir in the olive oil and salt. Taste and adjust oil and salt level, to taste.
10. Ask guests to add some grated cheese to their individual pasta bowls.
Text and Photograph ©2016 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
