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Pasta e Piselli (pasta and peas)

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 414 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. Add the peas with about 200ml (3/4 cup) water and simmer for 1-2 minutes until the peas are cooked through.
  3. 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.
  4. 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.
  5. 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

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

% 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.