There comes a time during the week (usually at the end) when I am so tired that I just can't cook dinner. It doesn't matter how planned and organized my week is, I just can't always account for how exhausted I will be. Usually, when Alex gets home and I tell him that I am not making dinner, we end up going out. That not only costs money but it also includes poor choices in food. I tend to think that when I am out to eat, the rules for healthy (or at least responsible) eating are on hold. Bring on the onion rings! Extra ranch? Yes please! Now, I am all for enjoying myself while I eat but like I have said before, I need to make sure to eat responsibly.
This dinner is perfect for weeknights when you neither feel like cooking nor going out. Do you sometimes wish that a delicious and nutritious dinner would just magically appear? I do. This recipe is the closest I have found. I use whole wheat pasta in this recipe because I feel that when I make a sauce with cream in it, the whole wheat pasta kind of balances it out. The first time I tasted whole wheat pasta (many years ago) I choked it down and thought that no self-respecting Italian girl would ever eat this stuff. Either whole wheat pasta has come a long way since then or my tastebuds have matured because now I think it is delicious.
Green Pea and Black Pepper Capellini
I Pound of Frozen Green Peas
1 Yellow Onion, Chopped
1/2 Cup of Heavy Whipping Cream
1 Pound of Whole Wheat Cappellini Pasta (Also Known as Angel Hair)
Freshly Ground Black Pepper
Parmigiano-Reggiano, for Serving
Steam the peas for 5 minutes, set aside. Cook your capellini according to the package directions for al dente. Meanwhile, heat about 3 tablespoons of olive oil in a medium saucepan. Add the chopped onions and sautée until soft and slightly browned. Add the peas and cook for an additional 2 minutes. Add the heavy cream and turn off the heat.
Transfer the pea and onion mixture to a food processor. Pulse until a sauce-like texture is formed.
Drain your pasta but save a cup of the pasta water in case you want to thin out your sauce.
Add the capellini to your sauce and toss until combined. We didn't season the whole batch of pasta because we gave some to Lucia but if you aren't feeding a baby, season with salt and freshly ground black pepper to taste.
Serve with a sprinkling of Parmigano-Reggiano and enjoy!