"Pasta and chickpeas." A thick, soupy dish of short pasta such as penne and chickpeas (US: garbanzo beans) with lots of garlic, sometimes with tomatoes.
"Pasta and beans." A thick, hearty soup of pasta and beans with garlic. However, don’t think of it as vegetarian, as it may had a ham bone or pork in it.
Lentils cooked and mixed with a pasta such as penne or rigatoni to make a thick, rather soupy meal, often flavoured with a ham bone.
Potatoes cooked and mixed with a short pasta such as penne or rigatoni, sometimes with celery for flavour, to make a thick, rather soupy meal.
Peas, usually dried split peas, cooked and mixed with a short pasta such as penne or rigatoni, with a ham bone for flavour, to make a thick, rather soupy meal.
Pumpkin cooked and mixed with a short pasta such as penne or rigatoni, to make a thick, rather soupy meal.
"Pulled' or 'stretched paste." A term used in cheese-making, this means that the curd is dipped in hot whey and then stretched and kneaded into strands until it becomes the desired consistency. Also known as 'string' cheese, this process results in quite rubbery cheeses, like mozzarella, provolone and provola.
Fresh pasta. Not necessarily better than dried pasta for many dishes. Likely to be made with Triticum vulgare aestivum.
