serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
A Lot for a Little
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 2 tbsp olive oil
- ⅓ brown onion, roughly chopped
- 1 litre boiling water
- salt and black pepper, to taste
- 1 vegetable stock cube
- 200 g frozen baby peas
- ¼ bunch flat-leaf parsley, finely chopped
- 125 g paternostini pasta or other small pasta
- ⅓ cup finely grated parmesan, plus extra to serve
Instructions
1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until softened.
2. Add the boiling water to the pan and bring to the boil. Add a generous pinch of salt, pepper, crumble in the vegetable stock cube, the frozen baby peas and flat-leaf parsley. Cook for 10 minutes. Once the peas are cooked and slightly mushy, add the pasta, cover and cook for a further 10 minutes, stirring occasionally, until the pasta is cooked to your liking.
3. Remove from the heat, stir through the finely grated parmesan to form a sauce. Divide between bowls and serve with extra parmesan and freshly cracked black pepper.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
A Lot for a Little
