One Pot Macaroni & Peas
Growing up, I was never a fan of anything with peas, but now they’re one of my favorite spring veggies. This is the one-pot version of how my family makes it. It’s super no-frills, but that’s why I love it so much. I serve mine with a VERY generous coating of pecorino. If you’d like to add a bit of brightness, feel free to add some freshly grated lemon zest or a splash of freshly squeezed lemon juice.
Macaroni & Peas
- 2 tablespoons extra-virgin olive oil
- 1 medium sweet onion, chopped
- 2 cloves garlic, minced
- Red pepper flakes
- 1 15-ounce can peas (I like to use Le Sueur)
- 1 quart vegetable broth
- 1 tablespoon kosher salt, plus more, as needed
- 1 1-pound box elbow pasta
- 1 ounce Pecorino Romano, grated on a microplane, plus more for serving
- In a 6-quart stockpot, warm the oil over medium-high heat.
- Add the onion and cook, stirring often, until softened, about 4 minutes.
- Add the garlic and a very generous pinch of red pepper flakes and cook, stirring constantly, for 30 seconds.
- Add the peas and their juices to the stockpot and stir to combine.
- Add the vegetable broth and salt, and bring to a boil.
- Add the elbow pasta, and cook, stirring often, until al dente, about 7 minutes.
- Remove from the heat, add the cheese and stir to combine.
- Season with salt, to taste.
- Serve immediately with some additional grated pecorino.