Pasta is a blank canvas and the options are endless.  Risotto-style Ditalini with Peas and Parmigian

Pasta is a blank canvas and the options are endless.  Risotto-style Ditalini with Peas and Parmigiano CheeseIngredients½ box ditalini pasta1 small yellow onion, chopped2 tbsp. extra-virgin olive oil3 cups peas, defrosted½ cup white wine5 cups vegetable broth 1 cup Parmigiano cheese, grated2 tbsp. butter1 tbsp. Italian parsley, choppedPea Sprouts, to taste (optional)Directions1. Bring one small pot of vegetable broth to a boil.2. Meanwhile, sauté chopped onions with extra-virgin olive oil in a skillet for two minutes.3. Next, season with salt, add peas and wine, and then reduce over high heat.4. Add ditalini pasta and cover with 4 cups of boiling broth; cook over medium-high heat, stirring continuously.5. If needed, add more broth to cook the pasta fully, ensuring that the liquid is completely reduced once the pasta is finished cooking.6. Once cooked, turn off the heat and then stir in butter, cheese and parsley before serving.Recipe and Photo Credit: Barilla Executive Chef Lorenzo Boni  -- source link

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