Fusilli With Potatoes And Peas

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 3 tablespoons extra-virgin olive oil
• 2 cups diced unpeeled yukon gold potatoes
• salt
• fresh ground pepper
• 1/4 cup finely diced onion
• 1 cup frozen green pea, defrosted
• 2 tablespoons roughly chopped fresh oregano leaves
• 1/2 cup water
• 1 cup dry italian wine
• 1 tablespoon salt
• 1 lb fusilli
• 1/4 cup unsalted butter
• 3/4 cup grated parmigiano-reggiano cheese, divided

Recipe

• 1 in a covered pasta pot over high heat, bring water to a rapid boil.
• 2 meanwhile, in a large saute pan, heat oil over medium heat.
• 3 add in potatoes and salt and pepper to taste.
• 4 cook, stirring, until potatoes are firm to the bite and lightly browned, about 6 minutes.
• 5 add the onion, peas, and oregano and cook, stirring, until the onion is soft, about 5 minutes.
• 6 add water and cook about 1 minute.
• 7 add wine and cook until reduced by half.
• 8 remove from heat and set aside.
• 9 while the sauce is simmering, add salt and fusilli to boiling water and cook, uncovered, over high heat until pasta is al dente.
• 10 scoop out about 1 cup of pasta water and set aside; drain pasta.
• 11 return potato mixture to high heat; add 2 tablespoons of the reserved pasta water and the butter and heat through.
• 12 add fusilli and, using a wooden spoon, toss to coat evenly, adding more pasta water if needed.
• 13 add half of the parmigiano-reggiano and toss well.
• 14 transfer to a large serving bowl and sprinkle with remaining cheese. serve right away.