Pasta e Piselli (Pasta and Peas)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4
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Calories
805 kcal
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Course
Main Course
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Cuisine
Italian
Pasta e Piselli (Pasta and Peas)
Description
Pasta e Piselli (Pasta and Peas) features ditalini or similar small pasta cooked alongside peas in a savory broth of sautéed onions, olive oil, and red pepper flakes. The process begins with gently softening onions and infusing them with heat from the crushed red pepper, then simmering peas in water to form a flavorful base. Some peas are lightly mashed to thicken the broth before adding the pasta to cook until just tender. This technique melds the components into a cohesive dish with a creamy, slightly chunky texture. Grated Pecorino Romano cheese added at the end provides a sharp and salty contrast that complements the sweetness of peas.
The dish is typically served with a drizzle of extra virgin olive oil and extra cheese on top for richness. It can stand alone as a straightforward, rustic meal or be paired with a simple green salad for a light dinner. Frequent stirring during cooking prevents sticking and allows adjustment of consistency with water to personal preference.
For best results, frequent stirring is crucial to avoid clumping, and adding additional water if the pasta absorbs too much helps maintain a loose, saucy texture. Leftover pasta and peas can be refrigerated for up to three days and reheated gently to preserve texture.
Ingredients
- 1 pound (454g) ditalini pasta or other small shape pasta
- 1/2 cup (120ml) extra virgin olive oil
- 1 large onion diced
- 1/2 teaspoon red pepper flakes crushed, hot
- 4 cups (960ml) water plus more to thin
- 1 teaspoon salt plus more to taste, fine sea salt
- 1 pound (454g) peas frozen
- 1 cup (90g) Pecorino Romano cheese grated
- black pepper to taste
Instructions
- Heat a large pot or pan to a touch less than medium heat and add the olive oil and onions. Cook the onions until soft (about 5-7 minutes), then add the red pepper flakes and cook for another 30 seconds.
- Add the water, salt, and peas and bring to a boil. Once boiling, mash some of the peas with a wooden spoon.
- Add the pasta and turn the heat down to medium. Cook the pasta at a moderate simmer until al dente. Make sure to stir frequently to avoid sticking and add more water if the pot begins to dry out.
- When satisfied with the consistency and the pasta has reached al dente, remove the pot from the heat and mix in the cheese. Taste test and season with salt and pepper. If the pasta is at all dry, add extra water to loosen it up.
- Serve in bowls with a drizzle of extra virgin olive oil and a generous amount of grated Pecorino Romano. Enjoy!
Notes
- Use small pasta shapes like ditalini, small shells, or elbows for best results.
- Stir frequently during cooking and add water as needed to prevent sticking and control the dish's consistency.
- For a soupier texture, increase the amount of water used in cooking.
- Optional ingredients such as garlic, pancetta, anchovies, or fresh herbs can be added to customize the flavor.
- Leftovers keep well in the refrigerator for up to 3 days and reheat easily in a microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 805 kcal
% Daily Value*
| Calories | 805kcal | 40% |
| Carbohydrates | 105.1g | 35% |
| Protein | 28.6g | 57% |
| Fat | 33.1g | 51% |
| Saturated Fat | 7.3g | 37% |
| Cholesterol | 18mg | 6% |
| Sodium | 240mg | 10% |
| Potassium | 340mg | 7% |
| Fiber | 10.7g | 43% |
| Sugar | 12.2g | 24% |
| Calcium | 262mg | 26% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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