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  • Pasta Piselli
    Recipe contributed by Rosina Lis (Rania)
    • 1 16 oz bag frozen petite peas
    • 1 16 oz box ditalini
    • 1 bunch scallions
    • 4 tablespoons olive oil
    • Salt
    Chop scallions and simmer in olive oil for about 5-10 minutes. Add bag of peas and enough water to cover. Simmer another 10-15 minutes after first boil. Meanwhile cook ditalini according to package to al dente. Add cooked ditalini to peas along with enough pasta water for desired soup consistency. Add salt to taste. Serve with grated cheese. Serves 12.

    Note: You can vary proportion of peas and pasta to personal preference.

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