Pasta e Piselli (Pasta and Peas)
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
571 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) brings together basic ingredients like olive oil, onion, peas, and small pasta shapes such as ditalini or shells. The dish starts by lightly cooking onions in olive oil until translucent, then adding peas with seasoning before introducing simmering water or broth and the pasta. Cooking uncovered over medium-low heat, frequent stirring prevents sticking and ensures even cooking. The pasta gently absorbs the flavorful cooking liquid, thickening it into a creamy sauce without the need for added cream. Pecorino Romano cheese is stirred in at the end, imparting a sharp, salty character that enhances the dish.
The finished Pasta e Piselli features tender pasta with a soft bite and peas cooked through but still holding their shape. The flavors of onion and cheese meld with the peas’ sweetness and the earthy notes from the broth. Serving it hot retains the creamy texture and allows the cheese flavor to shine. Having some extra simmering liquid on hand lets you adjust the consistency between saucy and brothy based on preference.
Leftovers can be refrigerated for several days and gently reheated, adding a splash of water if needed to loosen the sauce since the pasta continues absorbing liquid after cooking. Opting for simmering liquid rather than cold water during cooking avoids overcooking the peas and sustains a fresh texture. Including optional additions like chopped bacon or pancetta with the onions can add a smoky depth if desired. A stovetop or electric kettle aids ready access to hot water to maintain cooking temperature.
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped, medium
- 1 pea thawed (or 10 ounces weighed from a larger bag, frozen sweet, 10-ounce bag
- 1 teaspoon kosher salt or as needed
- ½ teaspoon black pepper ground
- 5 cups water heated to simmering, plus more as needed (have about 1 cup of simmering water on standby, or chicken broth
- 1 pound small pasta such as ditalini or small shells, 16 ounces / 455 grams
- ½ cup Pecorino Romano cheese plus more if desired, grated, 65 grams
Instructions
- Heat the oil in a large pot over medium heat. Add the onions and cook until soft and translucent, about 5 minutes.
- Add the peas, salt and pepper, stir and cook for a couple more minutes. Then pour in the simmering water or broth and stir in the pasta. Bring to a boil, then lower the heat to about medium-low and continue to cook, uncovered, stirring regularly to prevent sticking.
- Add more simmering water as needed if the pasta is absorbing it quickly but still not cooked through, or if you'd like a more saucy/soupy finish. Cook until the pasta is al dente, about 10 to 15 minutes.
- Do not drain liquid. Stir in the grated cheese, taste and adjust seasoning if needed. Serve immediately topped with more cheese, if desired.
Notes
- Store leftovers tightly covered in the fridge for up to 5 days and reheat gently, adding water to loosen if the dish thickens too much.
- Use simmering water or broth when adding liquid to avoid overcooking peas and ensure even pasta cooking.
- Having extra hot liquid ready helps maintain proper consistency and prevents pasta from sticking.
- Optionally, add chopped bacon or pancetta with the onions for an added smoky flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 97g | 32% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 8mg | 3% |
| Sodium | 788mg | 33% |
| Potassium | 365mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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