Fusilli With Potatoes and Peas

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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a covered pasta pot over high heat, bring water to a rapid boil.
  • Meanwhile, in a large saute pan, heat oil over medium heat.
  • Add in potatoes and salt and pepper to taste.
  • Cook, stirring, until potatoes are firm to the bite and lightly browned, about 6 minutes.
  • Add the onion, peas, and oregano and cook, stirring, until the onion is soft, about 5 minutes.
  • Add water and cook about 1 minute.
  • Add wine and cook until reduced by half.
  • Remove from heat and set aside.
  • While the sauce is simmering, add salt and fusilli to boiling water and cook, uncovered, over high heat until pasta is al dente.
  • Scoop out about 1 cup of pasta water and set aside; drain pasta.
  • Return potato mixture to high heat; add 2 tablespoons of the reserved pasta water and the butter and heat through.
  • Add fusilli and, using a wooden spoon, toss to coat evenly, adding more pasta water if needed.
  • Add half of the Parmigiano-Reggiano and toss well.
  • Transfer to a large serving bowl and sprinkle with remaining cheese. Serve right away.
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