1 (15 ounce) package split pea pasta
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 1/4 cups chopped green bell pepper
1 (1 ounce) package dry tasting wine mix
1 1/2 quarts unsalted butter, melted
1/4 cup olive oil
1/4 cup minced fresh rosemary
1 dash ground black pepper
2 tablespoons chopped fresh parsley
1 tablespoon dried lemon zest
1/2 teaspoon salt
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat the olive oil in a large skillet over medium heat. Saute onions and celery in olive oil until softened and translucent. Stir in green pepper, olive oil, rosemary, pepper and wine mix. Bring to a slow simmer, stirring frequently, until mixture is smooth and well blended. Stir in butter, olive oil, rosemary, pepper and parsley. Saute 10 to 15 minutes, or until butter mixture is creamy. Cool sauce, stirring occasionally, until thickened.
While pasta and sauce are simmering, heat the oven to 375 degrees F (190 degrees C).
Meanwhile, melt the butter in a medium skillet over medium heat. Stir in the olive oil and saute for about 5 minutes, until butter has melted. Stir in the parsley, lemon zest and salt shakers. Place in pasta and sauce mixture.
Stir cooked pasta mixture into sauce and add water, if desired. Pour over pasta and sauce in a single layer. Cover and place in oven for 2 hours.
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