Fusilli With Potatoes And Peas

1. 1

   In a covered pasta pot over high heat, bring water to a rapid boil.

2. 2

   Meanwhile, in a large saute pan, heat oil over medium heat.

3. 3

   Add in potatoes and salt and pepper to taste.

4. 4

   Cook, stirring, until potatoes are firm to the bite and lightly browned, about 6 minutes.

5. 5

   Add the onion, peas, and oregano and cook, stirring, until the onion is soft, about 5 minutes.

6. 6

   Add water and cook about 1 minute.

7. 7

   Add wine and cook until reduced by half.

8. 8

   Remove from heat and set aside.

9. 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. 10

    Scoop out about 1 cup of pasta water and set aside; drain pasta.

11. 11

    Return potato mixture to high heat; add 2 tablespoons of the reserved pasta water and the butter and heat through.

12. 12

    Add fusilli and, using a wooden spoon, toss to coat evenly, adding more pasta water if needed.

13. 13

    Add half of the Parmigiano-Reggiano and toss well.

14. 14

    Transfer to a large serving bowl and sprinkle with remaining cheese. Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.