Pasta Piselli via “The Patio”

(This recipe makes 4-6 Portions)

We really did not have much growing up, but I still feel like I was spoiled because we had some of the best food that you could imagine. My Great Grandparents were very hard workers. They had a very large garden full of vegetables. Their nine children and all my cousins would come home in the summers to help with the canning process. I could not wait because every night was a new creation from the kitchen. Some times we would eat inside, and sometimes we would eat outside on “The Patio”.

To me, “The Patio” in the title of this recipe, is a world renowned culinary school. It is a stomping ground for great meetings of the minds. It is a wonderful-loving environment to raise children. It is a place where the finest people I know came from. And, it is one of the best memories that I will carry with me the rest of my life. To others it is just a dispensable small slab of concrete attached to an old garage owned by some poor immigrants.

The recipe for this week is not full of fancy ingredients, nor is it difficult to make. But, it is full of love because it comes from “The Patio”.

Ingredients:
1/2 Cup White Onion (Small Diced)
3 Tablespoons Olive Oil (Extra Virgin)
1 Quart Chicken Broth
3 Cups Dry Pasta (Make it if you have time!)
1 Cup Peas (Frozen)
1/2 Cup Red Sauce (Spaghetti Sauce)
As Needed Locatelli Cheese- Grated (Please do not substitute another cheese- you will be happier!)
As Needed Black Pepper (Fresh Ground)

Procedure:
- Saute the onions in the oil until golden brown
- Add the chicken broth; boil
-Add the pasta
-When the pasta is just about done, add the peas
-When the pasta is done, stir in the red sauce
-Serve in a warm bowl
-Top with grated cheese and fresh ground pepper
-I hope that this recipe will be something that you can share on your Patio.

Enjoy!