Thursday, March 01, 2007


1/2 lb of elbow macaroni
1 can of peas
1/2 onion sliced
2-3 tbsp. of olive oil
2 cloves of garlic

Saute garlic and onion in oil.
Add peas (including water)
Season with salt and pepper

Separately, cook elbow macaroni in boiling water (add 1 tsp of salt to the water)
when almost done, drain macaroni, reserving some of the water.

Combine the macaroni with the peas and add as much of the reserved water to make it to the consistency you like.

Cook together about 15 minutes. Add 1 tbsp of butter and stir.

Serve with grated parmesan or romano cheese.

Please add your comments and sign up for auto e-mails whenever I post a new recipe.