Noodles and Peas

Ingredients

• 1 pound pasta, either wide egg noodles or fettucine, preferably imported
• 1 package (12 ounces) frozen small peas
• ¼ cup grated Parmesan cheese
• ¼ cup virgin olive oil
• 1 teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• 1 cup cooking water from the pasta

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    489 calories; 11 grams fat; 2 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 77 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 16 grams protein; 3 milligrams cholesterol; 460 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Bring 3 to 4 quarts of water to a boil in a large pot. Add the pasta, and boil it until tender (about 10 minutes for imported pasta).
2. Place the frozen peas in a strainer, and run them under hot tap water until all the ice particles have melted and the peas are defrosted. Place the peas in a large serving bowl with the cheese, oil, salt and pepper.
3. When the pasta is cooked, remove 1 cup of its cooking liquid, and add it to the bowl with the peas. Drain the pasta and add it to the bowl. Toss well and serve immediately.