Pasta e Piselli (Pasta and Peas)

Pasta e Piselli (Pasta and Peas)

Pasta e piselli (pasta with peas) is a simple yet super tasty spring dish of Neapolitan inspiration. Made with short pasta and fresh or frozen peas, this pasta e piselli recipe is a flavourful dish that’s like a cross between a pasta dish and a soup.

Ingredients

  • extra virgin olive oil
    1 tbsp
  • shallot

    finely chopped

    1 large
  • fresh or frozen peas
    500 g
  • ditalini or another type of small pasta
    320 g
  • freshly grated parmesan

    plus extra for serving

    50 g
  • handful fresh basil

    optional

  • salt and pepper to taste

Directions

  1. 1

    Heat the olive oil in a large, deep pan or Dutch oven and sauté the shallot for 3-4. minutes until softened.

  2. 2

    Meanwhile, bring a pot of water to a boil, salt it generously, and cook the pasta for half of the time indicated on the package. Before draining, reserve at least 1 litre (4 cups) of pasta water.

  3. 3

    Add the peas over the onions together with 1 cup of pasta water and simmer for 10-15 minutes.

  4. 4

    Transfer the pasta to the pan and gradually add some extra pasta water until the pasta is cooked al dente. This should take about 5 minutes, and you should stilll have some liquid when the pasta is al dente.

  5. 5

    Turn off the heat and stir in the grated parmesan and basil if using. Season to taste with salt and plenty of freshly ground black pepper and serve with extra grated parmesan on top.

Pasta e Piselli (Pasta and Peas)

Pasta e Piselli (Pasta and Peas)

366 cal

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About this Recipe

Craving a comforting yet vibrant dish that captures the essence of spring? Pasta e Piselli, or pasta with peas, is a Neapolitan-inspired delight that brings simple, authentic flavors to your table with minimal effort.

The beauty of this Pasta e Piselli recipe lies in its elegant simplicity. It’s a truly flavorful dish, masterfully blending the heartiness of pasta with the fresh sweetness of peas, creating a unique texture that’s like a delightful cross between a traditional pasta dish and a light, comforting soup. This approach ensures every spoonful is packed with taste.

What to expect from this beloved Italian classic? You'll be treated to a surprisingly rich and savory experience, anchored by sweet, tender peas and the aromatic depth of finely chopped shallots. The small pasta, like ditalini, becomes beautifully integrated into the sauce-like consistency, while a generous amount of freshly grated Parmesan adds a salty, umami finish. The optional fresh basil provides a bright, herbaceous lift, making it feel perfectly suited for a fresh spring meal. It’s a warm, inviting dish that truly satisfies.

Customization & Variations

  • The recipe calls for either fresh or frozen peas, making it versatile year-round. If using frozen, there's no need to thaw them beforehand.
  • While ditalini is a traditional choice, feel free to use other small pasta shapes like elbow macaroni, tubettini, or even orecchiette for a slightly different bite.
  • The fresh basil is optional but highly recommended for its bright, aromatic finish. If you don't have it, the dish will still be delicious.
  • For an even richer, creamier texture, you can always increase the amount of freshly grated Parmesan cheese, adding more at the table for an extra flourish.

This simple pasta and peas dish makes an ideal weeknight dinner or a light lunch. Serve it in warm bowls with a little extra Parmesan cheese grated over the top for that classic Italian touch.

Frequently Asked Questions