Pasta and Peas

Recipe by Pat McCardle
READY IN: 30mins


  • 6
    ounces ditalini, small elbow or small shells
  • 12
    onion, diced
  • 14
  • 1
    can peas, undrained
  • 1
    pinch dried basil, oregano,or both
  • 1
    cup water (from cooking the pasta)
  • salt and pepper


  • 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.