Pasta e Piselli
Pasta e piselli is a simple, comforting Italian dish made with pasta and peas. Think of it as a cozy, creamy pasta between a soup and a risotto, that’s often made with pantry staples like onion, olive oil, and either fresh or frozen peas. Some families add pancetta or bits of prosciutto, others keep it vegetarian.
How Pasta e Piselli is Made
- Base: You sauté finely chopped onion in olive oil until soft. If using pancetta and tomato paste, you add it here to release their flavor.
- Peas: Add fresh or frozen peas and let them cook briefly.
- Liquid: Add water or broth, enough to cook the pasta.
- Pasta: Toss in small pasta like ditalini, pasta mista, tubetti, or broken spaghetti. The pasta cooks right in the pan, soaking up all the flavor. Here you can adjust the consistency by adding more hot water or broth to make it brothy, or let it simmer a bit longer if you want it creamier.
- Final touch: Stir in a bit of grated Parmigiano or Pecorino cheese, and a drizzle of extra virgin olive oil. Some people even mash a few peas at the end to make it creamier.
What it tastes like
It tastes like comfort in a bowl. Soft, starchy pasta with sweet pops of peas, a gentle onion base, and that creamy-rich boost from the cheese.
If you’ve added pancetta or prosciutto, you’ll get little bites of savory richness too. It’s mildly sweet from the peas, a little nutty from the cheese, and very homey.
It’s one of those dishes that tastes like childhood for many Italians, humble, filling, and surprisingly satisfying for how simple it is.
Serving Suggestions
In Italy, pasta e piselli is a full meal on its own, a classic primo piatto that’s perfect for a quick lunch or a light dinner. It’s not a side dish, and it doesn’t need anything else next to it.
I usually serve it in a bowl with a drizzle of good olive oil and a generous sprinkle of Parmigiano or Pecorino. That’s it. No bread, no extras, just a warm, simple bowl of comfort the way it’s meant to be.
What to Do With Extras
If you have leftovers, pasta e piselli will keep in the fridge for up to 2 days in a sealed container.
Just keep in mind that the pasta will soak up more liquid as it sits, so when you reheat it, add a splash of water or broth to loosen it up. I usually warm it gently on the stove, but the microwave works fine too, just stir halfway through so it heats evenly.
It’s not a dish I’d recommend freezing because the texture of the pasta gets too mushy. Better to enjoy it fresh or the next day.
More Cozy Pasta Dishes
If you love the comfort of pasta e piselli, you’re in for a treat, there’s a whole little world of Italian one-pot pasta dishes that follow the same cozy, humble spirit. These are the kind of recipes I turn to when I want something warm, simple, and satisfying without much fuss.
- Pasta e fagioli: Probably the most famous of these comfort bowls. It’s made with beans (usually borlotti or cannellini), and it can be brothy or thick depending on where you’re from. Mine leans thick and cozy, with a little tomato and a lot of love.
- Pasta e ceci: A creamy, hearty dish made with chickpeas, garlic, rosemary, and sometimes a touch of tomato. It feels rustic and nourishing, almost like a cross between a stew and a pasta. One of my go-tos when I want something filling but still meatless.
- Pasta fave e guanciale: This one’s a bit more indulgent. Tender broad beans (fave) cooked with crispy guanciale and tossed with pasta. It has that sweet-salty balance I adore, especially in spring when fresh fave are in season.
These are the kinds of dishes I grew to love while living in Italy. Modest, flavorful, and always made with intention. If you liked pasta e piselli, definitely give these a try next!
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Print the recipe
Pasta e Piselli
Ingredients
- 8 oz short pasta (ditalini, pasta mista, tubetti)
- 1 ½ cup peas (fresh or frozen)
- ½ cup pancetta (diced, or smoked bacon)
- 1 spring onion (chopped)
- 1 teaspoon tomato paste
- 3 Tablespoons extra virgin olive oil (+ more for serving)
- parmigiano cheese (as needed)
- salt and pepper (to taste)
Instructions
- Heat the oil in a soup pot over medium heat. Add the pancetta and cook stirring often until slightly browned (about 2 minutes).
- Stir in the spring onion and peas, then cook for 2 minutes or until the onion is soft and translucent.
- Add the tomato paste and mix until combined, then pour about 2 cups of water and bring to a boil. Cook for 5 minutes.
- Mix in the pasta and make sure there's enough water to slightly cover it. Bring to a simmer.
- Cook until the pasta is half done, then season with salt and pepper. Keep everything on a simmer, adding a little more water if necessary to finish cooking the pasta.
- The consistency of the dish will depend on how much liquid you'll add. More means you'll have a soupy pasta, less means it'll be creamier, so adjust to your liking.
- Once the dish is done, turn the heat off and add the parmigiano cheese. Mix throughly until everything is nicely combined.
- Serve with a drizzle of olive oil and a sprinkle of parmigiano cheese.
Tips & Notes
- Adjust the consistency to your liking: add a splash of hot water or broth if it gets too thick, or let it simmer a bit longer if you want it creamier.
- A pinch of chili flakes or a swirl of Calabrian chili paste gives it a subtle kick—totally optional but really good.
- Instead of pancetta, you can also use diced prosciutto, guanciale, or even a bit of smoked speck if that’s what you have.
- Leftovers keep well for up to 2 days in the fridge—just reheat gently with a bit of water to loosen it up.
- For an extra layer of flavor, try adding a parmesan rind to the pot while it simmers, then fish it out before serving.
