Macaroni and Peas (white version)

Ingredients:



1 medium onion, diced
2 tablespoons extra virgin olive oil

2 cans leseur petite sweet peas
2 cups chicken stock
1 chicken bouillon cube, optional

1/2 teaspoon Italian Seasoning

Freshly ground black pepper
3/4lb - 1 lb of small pasta such as ditalini

Pecorino Romano Cheese


Directions:

In a medium sauce pan sweat onions and Italian season in oil until onions are soft and tender.  Add pepper to taste.  Add peas with their liquid and chicken stock.  Bring to a boil.  Let simmer for 5 minutes or until heated through.  If you prefer a stronger flavor dissolve one chicken bouillon cube into the stock.  Meanwhile bring a pot of salted water to a boil.  Add pasta and cook until al dente and drain.  Add ladle of pasta to a bowl and top with peas and stock and stir.  Sprinkle with cheese.  Don't add pasta to pot with peas or the pasta will become too soft if it sits.