- 3 tbsp extra-virgin olive oil 45 mL
- 2 cups diced unpeeled Yukon Gold potatoes 500 mL
- Salt and freshly ground white pepper
- ¼ cup finely diced onion 50 mL
- 1 cup frozen green peas, defrosted (see Variations, below) 250 mL
- 2 tbsp roughly chopped fresh oregano leaves 25 mL
- ½ cup water 125 mL
- 1 cup dry white Italian wine 250 mL
- 1 tbsp salt 15 mL
- 1 lb dried fusilli 500 g
- ¼ cup unsalted butter (see Notes 50 mL
- ¾ cup grated Parmigiano-Reggiano, divided 175 mL
- In a covered pasta pot over high heat, bring water to a rapid boil.
- Meanwhile, in a large sauté pan, heat oil over medium heat. Add potatoes and salt and pepper to taste. Cook, stirring, until potatoes are firm to the bite and lightly browned, about 6 minutes. Add onion, peas and oregano and cook, stirring, until onion is soft, about 5 minutes. Add water and cook about 1 minute. Add wine and cook until reduced by half. Remove from heat and set aside.
- While sauce is simmering, add salt and fusilli to boiling water and cook, uncovered, over high heat until pasta is al dente. Scoop out about 1 cup (250 mL) of the pasta water and set aside. Drain pasta.
- Return potato mixture to high heat. Add 2 tbsp (25 mL) of the reserved pasta water and the butter and heat through. Add fusilli and, using a wooden spoon, toss to coat evenly, adding more pasta water if necessary. Add half of the Parmigiano-Reggiano and toss well.
- Transfer to a large serving bowl and sprinkle with remaining cheese. Serve immediately.