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Homemade PASTA WITH PEAS AND KIELBASA photo

PASTA WITH PEAS AND KIELBASA

This Pasta with Peas and Kielbasa is a delightful one-pot meal that’s quick, easy, and packed with flavor!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 2 tablespoons extra virgin olive oil
  • 1 cup shredded carrot
  • 1 cup frozen peas
  • 1 cup diced kielbasa
  • 1 cup ditalini pasta
  • 3 cups chicken stock or water (see note)
  • 4 bay leaves
  • 1/2 cup chopped parsley
  • Parmesan cheese to serve

Equipment

  • Large pot
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions
  1. Start by gathering all your ingredients. Dice the kielbasa into bite-sized pieces, shred the carrot, and chop the parsley. Having everything ready will make the cooking process seamless.
  2. In a large pot, heat the extra virgin olive oil over medium heat. Add the diced kielbasa and sauté for about 5 minutes, or until lightly browned and fragrant.
  3. Next, add the shredded carrot and frozen peas to the pot. Stir everything together and let it cook for another 3 minutes.
  4. Now, it’s time to add the ditalini pasta to the pot. Give everything a good stir to combine the ingredients evenly.
  5. Pour in the chicken stock or water and add the bay leaves. Stir well, ensuring that the pasta is submerged in the liquid. Bring the mixture to a boil.
  6. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 10-12 minutes, or until the pasta is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
  7. After the pasta is cooked, remove the bay leaves and stir in the chopped parsley.
  8. Ladle the Pasta with Peas and Kielbasa into bowls and top with freshly grated Parmesan cheese. Enjoy!

Notes

  • You can prepare the ingredients ahead of time and store them in the fridge.
  • This dish can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, warm it on the stove with a splash of water or stock to bring back moisture.