Splurge on real Parmigiano-Reggiano and resist using dried herbs. In place of the fresh sage, you can use basil or flat leaf parsley. Save 2 cups of the finished pasta for the frittata for Wednesday's dinner.
|1||pound penne pasta|
|2||tablespoons olive oil|
|2||tablespoons unsalted butter|
|1||small onion, finely chopped|
|1||clove garlic, crushed|
|2||cups frozen peas|
|Salt and pepper, to taste|
|3||tablespoons fresh sage, chopped|
2. In the same pot, heat the oil. When it is hot, add the butter. Cook the onion over medium-high heat for 5 minutes or until it softens. Add the garlic and cook 1 more minute. Add the reserved pasta water, bring to a boil, and let the mixture boil steadily for 5 minutes or until it thickens.
3. Return the pasta to the pot and add peas. Stir gently. Add salt, pepper, and 1/2 cup of the cheese.
4. Divide the pasta among 4 shallow bowls and sprinkle with the remaining cheese and sage.