Penne With Peas, Onions, and Percorino Romano

I was thinking what to make to celebrate Italy winning the Euro 2020? And I remember making penne with peas, onions, and Pecorino Romano and that was a summer party for your taste-buds.

On the pasta pairing we can’t help but adore summer peas with penne, sweet red onions, and tangy Pecorino Romano. If you don’t  have access to fresh summer peas then the frozen variety will do in a pinch.

Finally, the extra virgin olive oil I used was produced in the area of Chiaramonte Gulfi, north of Ragusa in southern Sicily: Primo Frantoi Cutrera – Primo Extra Virgin Olive Oil  The bitter and spicy elements of the oil contrasted nicely with the sweet peas and red onion.  Find a crisp white wine to pair with this pasta dish.


  • ½ pound of Penne
  • 2 cups of early young Spring peas
  • 1 red onions (cut length wise)
  • ¼ cup of grated Pecorino Romano
  • 1 cup of freshly chopped parsley
  • Extra Virgin Olive Oil
  • 3-4 clove of garlic
  • Kosher salt and freshly cracked black pepper


  1. In a large pan, add extra virgin olive oil and saute the garlic and onions over medium heat. Add salt and pepper and cook down for 5-10 minutes. Add half the chopped parsley and stir. Add the peas and a bit of hot pasta water. Stir well and turn heat to low.
  2. Add cooked pasta and stir well with remaining parsley. Add some grated cheese and stir again, add a bit more extra virgin olive if necessary.

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