The 3p pasta as I call it was a real discovery for me. The first time I tried this recipe was at my Sicilian friends house. I have to admit that I was a bit sceptical about it because for me, combining pasta with potatoes was like eating bread with pasta, way to many carbs… But this most unlikely combination was actually delicious!
Atkins diet fans are probably never going to read my blog because they will get extra pounds by just watching the photos (just kidding :). My husband is also a protein fan, so every time I prepare pasta recipe like this one he gets more white hairs! When we met he was so into his muscles, proteins, diet, gym and I was a hypochondriacal medical student who was aware of what dangerous consequences his protein shakes, powders and all the supplements could have on his health. He is a regular blood donor and he took it seriously only after his blood test came positive and the doctors told him that he should stop with the supplements and all that protein intake. I think that the best way to stay healthy is to create a balanced diet and eat a wide variety of foods from each food group, and that’s why I love pasta recipes because I usually prepare them light in pasta and heavy in sauce and other ingredients. You can combine the pasta with nearly all ingredients that come to your mind… Eating pasta almost every day won’t hurt your diet, you just need to eat proper portions. The serving size of pasta should never be larger than 80 g, depending on the condiment and other ingredients, sometimes it can be even 50 g.
But let’s go back to the recipe… After I tried the pasta and potatoes combination, I prepared several different pasta recipes with potatoes. This one is the creamy one and trust me, you will love it! There is a light at the end of the tunnel for all low-carb diet followers that want to try this recipe 🙂 you can reduce the carbohydrate content in the potatoes by removing the starch, and you can do this by soaking sliced potatoes in the cold water for at least two hours. I added the peas, although the original Sicilian recipe doesn’t contain them. You can do this recipe in two different ways, the first one is to cook the pasta and the potatoes separately, or you can cook the pasta directly in the pan with the sauce, which is a common practice in southern Italy, but the only thing you need to be careful about is the quantity of water that you add because the sauce needs to be creamy and the pasta has to be “al dente”. If you add too much water you risk your pasta to be overcooked, so the best thing is to add water gradually and taste the pasta. The recipe I wrote here below is the one where you cook the pasta separately, because it is easier to prepare, so if it is your first time preparing this pasta, this recipe is a much better choice. If you like creamy, earthy recipes, you could really try this one.
Enjoy your pasta! 🙂