Paccheri Pasta With Peas, Peperoncino and Pecorino

Name: Paccheri Pasta With Peas, Peperoncino and Pecorino
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Ingredients: Kosher salt; 1 pound paccheri or mezzi rigatoni; 16 ounces frozen peas; ½ cup extra virgin olive oil; ½ tablespoon crushed red pepper or Italian peperoncino flakes (optional); Maldon salt; 2 ounces pecorino Romano, grated; 2 tablespoons flat-leaf parsley, minced

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Prep Time: 30 minutes

Cook Time: 30 minutes

Total: 30 minutes

Servings: 4

Author : Adapted from Javier Ramirez

Paccheri Pasta With Peas, Peperoncino and Pecorino

Ingredients

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Kosher salt1 pound paccheri or mezzi rigatoni16 ounces frozen peas½ cup extra virgin olive oil½ tablespoon crushed red pepper or Italian peperoncino flakes (optional)Maldon salt2 ounces pecorino Romano, grated2 tablespoons flat-leaf parsley, minced

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Instructions

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Step 1

Bring a large pot of salted water to boil. (Don’t skimp: It should taste like ocean water.) Add pasta and cook according to package instructions, 9 to 12 minutes. When the pasta is still a bit chewy, about three to four minutes before it finishes cooking, add the peas to the water and let the two boil together until the pasta is al dente and the peas are plump and brightly colored, about 3 to 4 minutes more.

Step 2

Reserve about 1 cup of pasta water and set aside. Drain the pasta and peas and return them to the hot, dry pot. Using a large spoon, gently stir in olive oil, red pepper flakes (if using) and a pinch of Maldon salt. Taste. If the pasta looks dry, stir small splashes of reserved pasta water into the pot until the noodles are glistening.

Step 3

Spoon into bowls and serve with freshly grated pecorino piled on top. Garnish with parsley.