Pasta e Piselli (Italian Pasta and Peas)
Pasta e piselli combines small ditalini pasta, sweet peas, and a few other simple ingredients, all swimming in a savory broth. Simple, affordable, and so-yummy classic Italian dish is one you’ll find yourself craving again and again.
Equipment
- 1 Large or medium pot
Ingredients
- 2 cups (200g) ditalini pasta, or other small shell variety
- 2 cups (300g) sweet peas, fresh or frozen
- ½ yellow onion, finely chopped
- 1 garlic clove, minced
- 1 Tablespoon olive oil
- 2.5 cups chicken broth, vegetable broth or water
- 4 Tablespoons grated Parmigiano Reggiano, for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add finely chopped onion and saute until translucent for about 3-4 minutes. Now, add minced garlic and saute it for another minute or until fragrant.
- Add 2 cups of ditalini pasta to the pot and toast it lightly for about one minute over low-medium heat, stirring it frequently.
- Stir in peas and pour in the chicken broth. Bring it to a boil.
- Let the dish simmer for about 10 minutes uncovered, until the pasta is al dente and the broth is absorbed. If it becomes too dry or you like it to be soupy, you can add more broth.
- Give it a taste and add salt, pepper to taste. Serve hot in bowls, garnished with freshly grated Parmigiano Reggiano cheese.
Notes
Make it creamy - at the very end, add a few tablespoons of cream cheese or ricotta.
Fresh peas are ideal, but frozen work well too and are often more convenient.
Leftovers are good for up to 3 days in the fridge.
All nutrition facts are only estimate and should be used for information purposes only.
Nutrition
Calories: 223kcalCarbohydrates: 29.9gProtein: 8.1gFat: 7.7gCholesterol: 1.4mgSodium: 319.6mgFiber: 5.1gSugar: 5.2g
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