Butter and Cheese Pasta with peas
Butter and Cheese Pasta with peas. Book: https://www.gutenberg.org/ebooks/24407 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…
- 320 g halal-certified dried durum wheat pasta
- 25 ml olive oil
- 8 g garlic
- 4 g salt
- 1 g black pepper
- 2000 ml cooking water
- 30 g halal-certified butter
- 50 g halal-certified hard cheese made with microbial coagulant
- 120 g green peas
- Use fresh or frozen peas. Chop garlic finely and prepare all main sauce ingredients.
- Heat oil and garlic for 30 seconds. Add butter, leaving the cheese aside, and all variation vegetables with 150 ml of the measured water. Cover and simmer 12–15 minutes until vegetables are tender; stir occasionally.
- Boil the remaining water with salt. Cook pasta according to the packet until tender, usually 10–12 minutes; drain, keeping a small amount of cooking water.
- Toss pasta with cheese and sauce and pepper, loosening with reserved water as needed. Divide into four portions. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
- Photo: Madhava 1947 — Wikimedia Commons, CC BY-SA 4.0. Source: https://commons.wikimedia.org/wiki/File:Pasta_Alfredo_with_peas.jpg Licence: https://creativecommons.org/licenses/by-sa/4.0 Resized and converted to JPEG; no crop. Butter-and-cheese-style pasta with peas; pasta shape and vegetable variation differ.
Original modern halal adaptation and ingredient variation inspired by Maria Gentile, The Italian Cook Book, dish family: Butter and Cheese Pasta.