FOOD DIARY: Orecchiette with peas

Diane is on a cooking roll.  I seem not to have any recipes up my sleeve for low-cal meals so Diane is doing thed cooking for quite a long while but I no complain, as Con the Grocer (an old Aussie TV character) used to say.  Diane’s cooking is OK with me; I will eat anything that she prepares with huge delight.

Last night she made a pasta meal that was even better than it usually is: it was spinich orecchiette with peas which is a delicious combination.  It sounds so simple but the green orecchiette was soft and combined beautifully with the peas; dusted with a little ground parmigiano.

We enjoyed our normal salad with its goodies (olives, tomatoes, sliced mushrooms) included and our beverage was some was bottle of Pasqua Valpolicella from Verona in northern Italy.

One thought on “FOOD DIARY: Orecchiette with peas

  1. Diane Johnson says:

    The dish also uses onions cooked slowly in olive oil. The I add chilii flakes, garlic and a bit of stock. The peas go in at the very end so they stay green. Yum!

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