Recipe by Pat McCardle
This dish is very economical, fast and really tasty. Made this when I was first married and money was very tight.(we were in the military). I still make it a lot, using different kinds of beans.
Top Review by NELady
I'm rating with stars because I misread the ingredients and used garlic instead of onion (the kids were screaming). But it was fast and easy and inexpensive and the kiddos liked it! Glad they ate some peas with their pasta.
- 6 ounces ditalini, small elbow or small shells
- 1⁄2 onion, diced
- 1⁄4 cup olive oil
- 1 can peas, undrained
- 1 pinch dried basil, oregano,or both
- 1 cup water (from cooking the pasta)
- salt and pepper
Directions See How It's Made
- Start the water for the pasta.
- Meanwhile,heat a little of the oil in a sauce pan.
- Add the onions and cook until golden.
- (DO NOT BURN).
- Add the herbs, peas,and 1/2 cup of water and the rest of the oil.
- Keep warm.
- Drain the cooked pasta and put it in a bowl.
- Add the peas and mix.
- Add the rest of the water, if needed.
- I have also used Great Northern or Pork and beans--all undrained.
- You may add a diced tomato to the onions and peas, if you like.
- add the rest.