Chef Giovanni Farruggio, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make pasta piselli e potate.

• 2lbs. Idaho Potatoes

• 1 lbs. Ditalini Pasta (raw)

• 1 qt. Marinara

• 1 qt Pasta liquid

• 1 cup Pecorino

• 2 cup Peas

• 4 cloves Garlic (sliced)

• ¼ tsp black Pepper

• ½ tsp Kosher Salt

• ¼ cup Olive oil

1. Peel potatoes and place directly into cold water to prevent oxidation.

2. Cut potatoes into ½ inch cubes and set aside

3. Place cubed potatoes into a small pot. Fill with water and bring to a boil.

4. Cook potatoes for 20 min or until fork tender.

5. Remove potatoes from water and cool completely.

6. Cook pasta slightly al dente in boiling water. 8-10 minutes. Drain the pasta reserving the cooking liquid.

7. Cool the pasta and set aside.

8. Heat oil in a sauce pot and add garlic. Cook until golden.

9. Add the marinara, and pasta water to the garlic and bring to a simmer.

10. Add the Pasta, Potatoes, peas and pecorino and mix well.