On the Table: Triple Peas

OK, technically one of the peas is chickpeas and the other is pasta that just looks like mini peas, but I liked the title.

I was in quasi-denial for a couple of days about being back from vacation, plus it was just too hot to even think about going to the grocery store, so I took this opportunity to really work on cleaning out the pantry and freezer.  I had chickpeas and frozen peas, plus an open box of pastina (a little pasta that looks like couscous), and I figured all those ingredients could go well together - it was just a matter of adding the right seasonings.  I was constantly tasting as I made this dish and adding components (it was highly experimental!), but in the end it was delicious!  To prepare:

Cook one third of a pound of pastina according to the package directions.

It should only take about nine minutes once the (salted) water has come to a boil, which should be plenty of time to prepare the rest of the dish.  Put a large skillet over medium heat and thinly coat the bottom of the pan with canola oil, plus about a tablespoon of olive oil.  When the oil gets hot, add in a 15.5 ounce can of chickpeas/garbanzo beans (rinse and drain the chickpeas before adding them) and half a pound of frozen peas.

Cook, stirring often, until the peas are thawed.  Add into the pan the following: 1 tablespoon of onion flakes (dried chopped onions - I happened to have these in the cabinet, left over from something I made a while ago.  You could also use probably half of a fresh onion, diced, and saute it in the oil before adding the chickpeas and peas); 2 tablespoons of slivered almonds; 1 tablespoon of capers, drained (optional); half a tablespoon of red pepper flakes (or less, if you want less spice); about 5 twists of freshly ground black pepper; half a tablespoon of honey; and salt to taste.

When the pastina is ready, put it right into the skillet.  I used a big spoon and strained off most of the liquid before adding the pasta to the pan.  You want a little bit of the pasta water to get into the pan, though!  Add 2 tablespoons of balsamic vinegar to the pan as well.  Stir well to combine all the ingredients, and cook until most of the moisture has evaporated.  Taste and adjust seasoning.

Serve topped with a healthy sprinkle (pile?) of parmesan cheese.

Enjoy!