Italian Pasta with Peas (pasta e piselli).
User Reviews
5.0
150 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Servings
4
-
Calories
575 kcal
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Course
Main Course
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Cuisine
Italian
Italian Pasta with Peas (pasta e piselli).
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Traditionally made in the spring with fresh peas, you can enjoy this easy to make vegetarian pasta dish throughout the year using frozen or canned peas. It calls for just 4 ingredients and is a great way to get the kids to eat more veg!
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Ingredients
- 14 oz tagliatelle or pappardelle I used homemade egg pasta ribbons.
- 1.3 lbs fresh peas or frozen
- 2 shallots or 1 onion (peeled and finely chopped)
- 1 cup vegetable broth more may be needed
- 2-3 tablespoon extra virgin olive oil.
- 1 handful fresh parsely or half the amount mint or basil
- salt for pasta and to taste
- freshly ground black pepper. to taste
For non-vegans
- 1 knob butter
- 1 oz Parmigiano Reggiano or grana or vegetarian parmesan
Instructions
Prepare ingredients
- Shell peas if they are fresh, peel and finely chop the shallots or onions and wash and chop the fresh herbs.
Cook the peas.
- Sauté the shallot or onion in olive oil until they start to soften. Then add the peas. Let them cook a little with the onion and olive oil.
- Add the vegetable broth and simmer until peas are cooked. Fresh peas will take longer, 10-20 minutes. Add salt and pepper to taste.
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Fresh or homemade egg pasta ribbons take only a 4-6 minutes to cook.
- Drain the pasta and add it to the pan with the peas. If the pan is too small, pour the peas into a bowl and then add the pasta and mix. Non vegans can add a knob of butter and mix it into the pasta with peas.
- Serve immediately sprinkled with fresh parsley or another herb.
Notes
- This recipe can be made with homemade pasta or ready-made tagliatelle, fettuccine or pappardelle..
- For vegans: Use pasta made without egg and omit any buter or cheese.
- For vegetarians: Use vegetarian cheese because Italian Parmigiano or Grana has animal rennet.
- To make this recipe gluten free: Use gluten free pasta.
Nutrition Information
Show Details
Calories
575kcal
(29%)
Carbohydrates
95g
(32%)
Protein
22g
(44%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
83mg
(28%)
Sodium
265mg
(11%)
Potassium
649mg
(19%)
Fiber
12g
(48%)
Sugar
12g
(24%)
Vitamin A
1399IU
(28%)
Vitamin C
61mg
(68%)
Calcium
78mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Calories | 575kcal | 29% |
| Carbohydrates | 95g | 32% |
| Protein | 22g | 44% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 83mg | 28% |
| Sodium | 265mg | 11% |
| Potassium | 649mg | 14% |
| Fiber | 12g | 48% |
| Sugar | 12g | 24% |
| Vitamin A | 1399IU | 28% |
| Vitamin C | 61mg | 68% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
150 reviews
Excellent
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