Italian Pasta with Peas (pasta e piselli).
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
4
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Calories
575 kcal
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Course
Main Course
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Cuisine
Italian
Italian Pasta with Peas (pasta e piselli).
Description
This recipe uses fresh or frozen peas gently cooked with finely chopped shallots sautéed in olive oil, then simmered in vegetable broth until tender. The pasta, either fresh homemade egg ribbons or store-bought tagliatelle, is cooked al dente and combined with the peas, allowing the flavors to meld. Adding fresh herbs enhances the aromatic quality of the dish.
The texture balances tender pasta and soft peas coated in savory broth and olive oil, with optional buttery richness for non-vegan versions. The dish is mild and comforting, suitable as a light lunch or side dish in an Italian meal.
This pasta is best served immediately to enjoy the fresh textures. For vegan or gluten-free variations, omit butter and cheese or substitute pasta accordingly. Fresh or frozen peas work well depending on availability. This recipe highlights the elegant simplicity of seasonal ingredients.
Ingredients
- 14 oz Tagliatelle pasta I used homemade egg pasta ribbons, or pappardelle pasta
- 1.3 lbs peas or frozen, fresh
- 2 shallot or 1 onion (peeled and finely chopped
- 1 cup vegetable broth more may be needed
- 2-3 tablespoon extra virgin olive oil
- 1 handful parsley or half the amount mint or basil, fresh
- salt for pasta and to taste
- black pepper to taste, freshly ground
For non-vegans
- 1 knob butter
- 1 oz Parmigiano Reggiano cheese or vegetarian parmesan, or grana cheese
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
- Use homemade or store-bought pasta like tagliatelle, fettuccine, or pappardelle for this dish.
- For vegan versions, choose egg-free pasta and skip butter and cheese.
- Vegetarians should use vegetarian-friendly cheese as traditional Parmigiano Reggiano contains animal rennet.
- Gluten-free pasta can be substituted to accommodate dietary needs.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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