Categories: Italian, Main Dish, Pasta
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 cups diced unpeeled yukon gold potatoes
- salt
- fresh ground white 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 white italian wine
- 1 tablespoon salt
- 1 lb fusilli
- 1/4 cup unsalted butter
- 3/4 cup grated parmigiano-reggiano cheese , divided
Directions
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In a covered pasta pot over high heat, bring water to a rapid boil.
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Meanwhile, in a large saute pan, heat oil over medium heat.
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Add in potatoes and salt and pepper to taste.
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Cook, stirring, until potatoes are firm to the bite and lightly browned, about 6 minutes.
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Add the onion, peas, and oregano and cook, stirring, until the onion is soft, about 5 minutes.
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Add water and cook about 1 minute.
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Add wine and cook until reduced by half.
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Remove from heat and set aside.
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While the sauce is simmering, add salt and fusilli to boiling water and cook, uncovered, over high heat until pasta is al dente.
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Scoop out about 1 cup of pasta water and set aside; drain pasta.
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Return potato mixture to high heat; add 2 tablespoons of the reserved pasta water and the butter and heat through.
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Add fusilli and, using a wooden spoon, toss to coat evenly, adding more pasta water if needed.
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Add half of the Parmigiano-Reggiano and toss well.
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Transfer to a large serving bowl and sprinkle with remaining cheese. Serve right away.