Pasta with Peas (Piselli)
Ingredients
- 1 medium onion)
(yellow, white or red
- 2 Tablespoons olive oil
- 1 13-ounce package frozen baby peas
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 1/2 cups hot water
- 1 pound ditalini or other small pasta)
(dried pasta, not homemade
- 1/3 cup freshly grated Parmesan cheese)
(plus more for serving
- 1/3 cup freshly grated Romano cheese
- red pepper flakes for serving)
(optional
Directions
- 1
Peel and chop the onion. Heat the oil in a large pot on medium-high. Add the onions to the pot and stir to coat them with oil. Cook the onions for five minutes or until they're soft, stirring occasionally to prevent sticking. While the onions are cooking, you can grate the cheeses if needed. (I use my blender.)
- 2
Add the frozen peas, salt and pepper to the pot and stir to combine. Let the peas cook for five minutes, stirring occasionally. They should be almost fully cooked.
- 3
Add the water to the pot and increase the heat to high. Cover the pot with a lid and let the water come to a boil. When the water is boiling, add the pasta and stir it to prevent sticking. Lower the heat slightly and cook the pasta, uncovered, until it's al dente, stirring frequently to prevent sticking. (Make sure to scrape along the bottom of the pot.) When the pasta is cooked, do NOT drain the water.
- 4
Turn off the heat and stir in the Parmesan and Romano. Taste to see if you need any extra salt. (You may not, since the Romano is salty.)
- 5
Serve with extra Parmesan (or Romano) and red pepper flakes. Store leftovers in the refrigerator for up to four days. Add a little olive oil before reheating leftovers, so they're not dry.
Pasta with Peas (Piselli)
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Based on 153 ratings
Rating Breakdown
About this Recipe
Craving a comforting, quick meal that feels straight from an Italian kitchen? This delightful Pasta with Peas, known as Piselli, is a classic one-pot dish from Naples that can be on your table in under 30 minutes.
Why This Recipe Works
What makes this Pasta with Peas (Piselli) a true weeknight hero is its ingenious one-pot preparation. Combining sweet baby peas, aromatic onion, and two types of savory cheese with small pasta creates a deeply satisfying dish without the fuss of multiple pans. It’s a testament to simple, quality ingredients coming together beautifully.
What to Expect
Prepare for a wonderfully creamy yet light pasta dish, featuring tender ditalini embraced by a savory sauce infused with sweet baby peas and a gentle hint of onion. Each forkful delivers the comforting warmth of freshly grated Parmesan and Romano cheeses, with an optional, subtle kick from red pepper flakes if you desire. This recipe promises a bowl of genuine comfort food that’s both hearty and surprisingly quick to prepare.
Customization & Variations
This adaptable recipe allows for easy tweaks to suit your pantry. If ditalini isn't available, any other small dried pasta will work perfectly. You can choose between a yellow, white, or red onion based on your preference; all contribute a lovely base flavor. For a richer flavor, feel free to be generous with the Parmesan and Romano cheese, or adjust to your taste.
Serving & Context
This heartwarming Pasta with Peas (Piselli) is ideal for a cozy family dinner or a quick, satisfying lunch. Serve it fresh from the pot with an extra sprinkle of grated Parmesan or Romano cheese on top for an added layer of flavor.