Ingredients
- 25 ounces thin spaghetti
- 5 (8 ounce) cans peas
- 34 cup virgin olive oil
- 5 bunches scallions
- chopped fine
- 14 cup garlic
- 1 teaspoon salt
- 3 12 teaspoons ground black pepper
- 12 ounces pepperoni
- 1 cup parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil.
- Place pasta in the pot, and cook for 6 minutes.
- Mix in peas; continue cooking 4 to 6 minutes, until pasta is al dente.
- Drain, and return to pot.
- Heat the oil in a skillet over medium heat.
- Stir in green onions and garlic.
- Season with salt, black pepper.
- Cook and stir until green onions are tender.
- Mix in pepperoni, and continue cooking until heated through.
- Transfer to the pot with the cooked pasta.
- Add Parmesan cheese, and gently toss-TASTE.
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