Recipe from Rachel Ray, Express Lane Meals
This was a good, simple recipe for a weeknight. It does make a ton of food, though. So if there are only two of you, like us, I would halve this recipe.
It calls for 20 ou of peas, but I think I was closer to 16. It seemed like a lot to me.
1 lb pasta (I used tri-color rotini, but RR calls for long-cut pasta)
1/4 c olive oil
5 large garlic cloves, thinly sliced
1/4 t red pepper flakes
1 large onion, finely chopped
1/2 t dried thyme
Salt & Pepper
3/4 c white wine
2 c chicken stock
20 ou frozen peas
1/2 c flat leaf parsley, chopped (I just used about a 1/2 T dry)
1 c grated Parmesan plus more for serving
Cook pasta according to package directions, drain, reserving 1/2 c of pasta cooking water.
While pasta cooks, add the olive oil to a large skillet and heat, then add the sliced garlic. Toast garlic until lightly browned and then place on a paper towel.
Add the red pepper flakes, onion, thyme, salt and pepper to the skillet over medium heat until onions are tender. Stir in the wine and cook for 2 minutes, then the chicken stock and cook 2 more minutes. Add the peas and reserved pasta liquid. Bring sauce to a boil, and, with the back of the spoon, crush about 1/2 of the peas in the skillet.
Mix in the garlic slices and parsley (season with more salt and pepper if needed) then mix in the cooked pasta noodles. Toss to coat and heat through. If sauce is too thick, add more stock. Stir in the cheese and then serve hot.