Cooking with Rachael Ray!
Last night, I was in desperate need of a quick, easy, and affordable dinner to make, so I grabbed my (never before used) Rachael Ray’s Express Lane Meals cookbook and started skimming. The second I saw the Toasted Garlic and Sweet Pea Pasta, I knew that it was the one!
Here’s what I needed:
1 pound Long-cut pasta
1/4 to 1/3 cup EVOO (extra-virgin olive oil)
5 Large garlic cloves, very thinly sliced
1/4 teaspoon Red pepper flakes
1 Large onion, finely chopped
1/2 teaspoon Dried thyme
3/4 cup White wine
2 cups Chicken stock
2 10-ounce Boxes frozen peas
1/2 cup Fresh flat-leaf parsley, chopped
1 cup Grated Parmigiano-Reggiano or Pecorino Romano cheese, plus some to pass at the table
Luckily, I already had most of the ingredients. I just needed to run to the grocery store for some white wine and an onion.
The first step was to get the water for the pasta boiling, so I grabbed a pot, filled it up and started on my way. While the water was boiling, I put the oil in a large skillet, set the burner to medium heat, and threw in the garlic.
When the garlic was golden brown, I took it out with a slotted spoon and drained it on paper towels. Then, I turned the heat to medium-high, added the onions, thyme, salt, and black pepper (I skipped the red pepper flakes), and cooked it for 5 minutes.
After that, I added the wine and cooked for 2 minutes, then added the chicken broth (I used broth, not stock) and cooked for another 2 minutes.
Meanwhile, the pasta was done cooking, so I took it out and drained it, reserving 1/2 cup of the pasta water. I then added the peas and pasta water to the sauce and brought the mixture back to a bubble. According to the directions, I was supposed to mash half the peas with my spoon, but those peas did not want to mash!
Soon, I added the garlic and parsley and mixed up the sauce. After that, I combined the pasta and the sauce in a pot, tossed it, then stirred in the cheese. Voila!
Pros: This dish was easy, not too time-consuming, and filling. Both me and my boyfriend went back for seconds, so it must have been pretty tasty!
Cons: It wasn’t overly flavorful, the sauce was a bit thinner than I would have liked, and the timing of the recipe was a bit off. Like Kelly from Brownies & Zucchini, my pasta was done well before it was time to use it, so it sat around for a long time.
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