Penne With Peas, Onions, and Percorino Romano
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Cook time
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Penne With Peas, Onions, and Pecorino Romano
Recipe type: Pasta
Serves: 4
  • ½ pound of Penne
  • 2 cups of early young Spring peas
  • 1 red onions (cut length wise)
  • ¼ cup of grated Pecorino Romano
  • 1 cup of freshly chopped parsley
  • Extra Virgin Olive Oil
  • 3-4 clove of garlic
  • Kosher salt and freshly cracked black peppper
  1. In a large pan, add extra virgin olive oil and saute the garlic and onions over medium heat. Add salt and pepper and cook down for 5-10 minutes. Add half the chopped parsley and stir. Add the peas and a bit of hot pasta water. Stir well and turn heat to low.
  2. Add cooked pasta and stir well with remaining parsley. Add some grated cheese and stir again, add a bit more extra virgin olive if necessary.
Recipe by - Italian Food Recipes and Lifestyle at