Pasta e Piselli (pasta and peas)
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
414 kcal
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Course
Main Course
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Cuisine
Italian
Pasta e Piselli (pasta and peas)
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Pasta e Piselli is an unbelievably simple and comforting dish made with pasta, peas and Pecorino Romano cheese. It's creamy, delicious and ready in under 30 minutes so it's the perfect speedy dinner to whip up on busy weeknights.
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Ingredients
- 1 large onion finely chopped
- 2 cups (300g) frozen peas (can also use fresh)
- 2 cups (250g) small pasta such as ditalini or Margheritini
- 3 cups (700ml) hot water
- ½ heaped cup (50g) Pecorino Romano, finely grated
- salt and pepper
- 2 tablespoons olive oil
Instructions
- Add 2 tablespoons of olive oil to a large pan on a medium heat and add the onion. Saute the onion gently until soft and translucent.
- Add the peas with about 200ml (3/4 cup) water and simmer for 1-2 minutes until the peas are cooked through.
- Remove just over half of the peas to a bowl and add a splash of water. Blitz until smooth with an immersion blender then add it back to the pan.
- Add the pasta with the remaining water and a good pinch of salt and pepper. Bring to a simmer and stir the pasta until al dente. The sauce should have a thick and creamy consistency but if it’s too thick you can loosen it with another splash of water.
- Turn off the heat and stir in the grated Pecorino cheese and serve.
Notes
- Use a small pasta shape - it doesn't matter what small shape you use but aim for one that's similar size to the peas. Pasta consistency - you can serve Pasta e Piselli more on the soupy side or thick and saucy. It's really easy to adjust the consistency by adding more water to your liking. Blending - I find it really easy to use an immersion blender but a regular blender will work just fine you just may need to add a little more water. Variations - I don't like tinkering with this recipe because I absolutely love it just as it is but some like to add pancetta and/or garlic to their pasta and peas. Storage - Although Pasta e Piselli will keep in the fridge for 1-2 days it's best served immediately as it thickens up as it cools. I don't recommend freezing.
- Use a small pasta shape - it doesn't matter what small shape you use but aim for one that's similar size to the peas.
- Pasta consistency - you can serve Pasta e Piselli more on the soupy side or thick and saucy. It's really easy to adjust the consistency by adding more water to your liking.
- Blending - I find it really easy to use an immersion blender but a regular blender will work just fine you just may need to add a little more water.
- Variations - I don't like tinkering with this recipe because I absolutely love it just as it is but some like to add pancetta and/or garlic to their pasta and peas.
- Storage - Although Pasta e Piselli will keep in the fridge for 1-2 days it's best served immediately as it thickens up as it cools. I don't recommend freezing.
Nutrition Information
Show Details
Calories
414kcal
(21%)
Carbohydrates
60g
(20%)
Protein
16g
(32%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
13mg
(4%)
Sodium
167mg
(7%)
Potassium
373mg
(11%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
626IU
(13%)
Vitamin C
32mg
(36%)
Calcium
177mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 60g | 20% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 13mg | 4% |
| Sodium | 167mg | 7% |
| Potassium | 373mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 626IU | 13% |
| Vitamin C | 32mg | 36% |
| Calcium | 177mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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