Spaghettini with baby peas
This simple recipe relies on a short list of ingredients, so superior quality — especially top-notch Parmesan cheese — is of the utmost importance. If you’d like, toss in strips of chicken breast or butterflied shrimp that have been sauteed in olive oil; or, if time permits, grill chicken breasts, cut them into diagonal strips, and arrange them atop the spaghettini mixture. For a quick weeknight dinner, simply drain a 6-ounce can of chunk white water-packed tuna, flake, and toss into the spaghettini.
12 ounces spaghettini
1 tablespoon olive oil
6 cloves garlic, minced
½ cup chicken broth
1 cup frozen baby peas, thawed
½ teaspoon freshly ground pepper, or to taste
1/8 teaspoon salt, or to taste
½ cup freshly grated Parmesan cheese
2 tablespoons butter
Garnish (optional): freshly ground pepper, freshly grated Parmesan cheese
Bring a large pot of salted water to a boil over high heat; add salt, then the spaghettini. When the water returns to a boil, stir occasionally to separate the spaghettini. Reduce the heat to medium-high and cook for about 8 to 10 minutes, or according to package instructions, until al dente.
While the spaghettini is cooking, heat the oil in a large nonstick saute pan over medium-high heat. Add the garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken broth, peas, salt, and pepper; stir gently until heated through, about 1 minute. Remove from the heat.
When the spaghettini is done, drain well; return to the pot. Add the chicken broth mixture; toss gently over medium heat until heated through. Add the Parmesan and butter; toss just until the butter is melted. Taste and adjust the seasoning.