I think it’s prudent to start off with one of my favorite recipes, mostly because this recipe is always requested and many of my friends are always asking for it. Unfortunately I made it up, and have no idea what the actual quantities of ingredients are so I guestimated to the best of my ability. I call it Risotto Style Pasta, because it’s made just like a risotto but with pasta instead. It has a delicious, lite flavor that goes well with so many dishes. This pasta has been my go to for a few years now, and I get the feeling it will be hanging around for a while.
Risotto Style Pasta2 cloves of garlic
¼ cup chopped yellow onion
1 cup dry white wine
3 cups Chicken stock (can subsitute vegetable)
1 cup frozen peas
¼ cup milk
1 box uncooked rotini
EVOOSauté onion and garlic in oil until soft. Stir in wine and allow to reduce to half. Add 1 cup of stock and mix well. Add pasta and toss to coat, add some more stock and cover. (You want to keep a thin liquid barrier between the pasta and the bottom of the pan, to allow for steaming, but keep it from sticking to the bottom). Continuously add stock and toss pasta. While still slightly hard (not quite al dante) add frozen peas and continue to allow to simmer and steam. When al dente, and peas are soft turn off heat. Add milk sprinkle with parmesan cheese and toss again, allowing pasta to be coated in creamy goodness, before serving.
If you try this recipe and have and comments, alterations or suggestions please let me know. I love to try new things!