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–+ servings
Pasta e piselli recipe for peas and pasta.

Pasta e Piselli

Mari Avalos
A simple and comforting pasta dish from southern Italy made with sweet peas, onion, and small pasta cooked all together in one pot. Pasta e piselli is creamy, cozy, and perfect for a quick lunch or light dinner.
4 servings
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Prep 5 minutes
Cook 25 minutes
Total 30 minutes

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.

Nutrition

Serving: 1 servingCalories: 474kcalCarbohydrates: 51gProtein: 14gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 20mgSodium: 506mgPotassium: 350mgFiber: 5gSugar: 5gVitamin A: 512IUVitamin C: 23mgCalcium: 32mgIron: 2mg