JOANNA'S FOOD: family cooking, from scratch, every day

Monday, September 17, 2007

Cheesy peasy pasta

Last month, at the Edinburgh Festival, we had lunch one day in the little cafe at the back of Valvona and Crolla, the great Italian deli. Pizza and pasta all round. The photo shows a delicious pea pasta dish which I ordered, because I love vegetarian pasta. This half-remembered dish was the inspiration for lunch on Saturday. Heart-healthy, quick, easy, suitable for one to - well, how big is your pan?

Cheesy peasy pasta for 2

2 handfuls of pasta
100g light Philadelphia
a little skimmed milk
2 cloves of garlic, chopped finely
a handful of peas
a little finely-grated parmesan

Start by boiling the water for your pasta (I used shells). Then, on a very low heat, melt the Philly with a little skimmed milk, enough to make the sauce liquid, together with the garlic. Put the peas on when you start cooking the pasta. Drain the cooked peas and add to your sauce; grate in a little parmesan for seasoning. Mix this into the drained pasta (you can use some of the cooking water to loosen the sauce if you weren't bold enough with the milk!). You could chop in a little mint, but it isn't necessary.


Amanda at Little Foodies said...

Oh delicious! Simple, easy and I would imagine so tasty.

Mansi said...

I love pastea and I love parmesan, so this one sure works for me!:)

I just sent an entry to HotM#7...first time here and I must say this healthy heart series is great and very much needed blog!

good work!

Abitofafoodie said...

Oh how I miss Valvona & Crolla! I used to live in a flat directly opposite and practically set up camp in there!
This looks so delicious; simple and completely comforting.

Anonymous said...

Sounds very good to me. Cheesy but low fat is not that easy to achieve! I guess you could also chuck frozen peas into the pasta water to save on pots.

Jules said...

This looks really good, and my kind of pasta dish.