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TWO-CHEESE PASTA WITH PEAS AND CHILI OIL

TWO-CHEESE PASTA WITH PEAS AND CHILI OIL

This Two-Cheese Pasta with Peas and Chili Oil is the perfect weeknight dish that also has just enough zip to keep it fun.  It comes together super-easy and left-overs keep really well (hello Tomorrow’s Lunch!).

I LOVE peas, they are always so bright and fresh and, even better for us busy people, they freeze amazingly well.  Frozen peas are absolutely perfect for this recipe!  Here is the pea mixture for the recipe:

This one really comes together well.  So no, stress, no issues and there you go

An easy, fast, awesome pasta!  LOVE LOVE LOVE! Do you love it too, please tell me in the comments!

TWO-CHEESE PASTA WITH PEAS AND CHILI OIL

Ingredients

  • 16 oz Cellentani pasta these are a great deal if you love this noodle like I do
  • 1.5 c frozen peas
  • 3 T olive oil divided
  • 2 chipotle chilies
  • 1/4 t chipotle powder
  • 1/2 red onion diced
  • 3/4 c habenero cheese cubed (I used cabot)
  • 1/4 c grated parmesan cheese
  • 1/4 t garlic powder
  • 1/2 t salt
  • 1/4 t crushed red pepper flakes
  • 1/4 t ground black pepper

Instructions

  1. Cook pasta as directed on the package, reserving about 3/4c of the cooking water.
  2. Heat 2T of the olive oil, the crushed pepper flakes, garlic powder, chipotle powder and 2 chilies (split in half) in a skillet over medium heat. Add the red onion and cook until becoming translucent (about 3 minutes). Add the peas and cook to warm through about 2 minutes.
  3. Remove the whole chiles and set aside.
  4. Toss the cooked pasta with the remaining 1T of olive oil. Season with the salt and pepper.
  5. Stir together the pea mixture and the noodles. Add in the pepper jack cheese and any pasta water needed to get a smooth consistency.
  6. Top with the grated Parmesan cheese.

Recipe Notes

Love Spicy Heat? Dice your chipotles before cooking and leave them in the dish!

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