Pasta e piselli, which translates to "pasta and peas" in English, is a traditional Italian dish made with pasta, peas, and cooked in cheesy creamy sauce. The dish is popular throughout Italy and is known for its simple yet delicious flavors. Make this delicious dinner in one pot and enjoy topped with basil and fresh cracked pepper.
Pasta e Piselli is a classic Italian-inspired side dish that pairs perfectly with Pesto Bruschetta Chicken. It's made with tender peas and rich cheese. This is one of those recipes where simplicity truly shines, making it a deliciously comforting complement to your meal.
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Why You'll Love Pasta e Piselli
Delicious flavor: The combination of pasta, peas, basil, and freshly grated cheese creates a flavorful but simple dish. Everything is cooked in one pot so the orzo and peas absorb the flavor from the chicken broth and onion.
Simple to make: Pasta e piselli can be made in one pot and it's completely vegetarian just like my Veggie Rasta Pasta. This is a great choice for busy weeknight dinners.
Nutritious: Peas are a good source of protein, fiber, and vitamins. It's a satisfying and nutritious carb packed side dish.
Versatile: This recipe can be adapted to suit a variety of dietary needs and preferences. Using a gluten free pasta can make it gluten free, using vegan cheese and make the meal vegan. Feel free to also add more vegetables to the easy pasta recipe to increase flavor and nutrients even more.
Budget-friendly: Since it uses simple and inexpensive ingredients, pasta e piselli is an affordable meal option.
What is Pasta e Piselli?
Pasta e piselli is an Italian dish that translates to "pasta and peas" in English. It is a simple and hearty dish made with pasta and fresh or frozen peas cooked in a creamy cheesy sauce. The sauce can sometimes include pancetta, onion, garlic, and sometimes a bit of chilli flakes for a spicy kick. The pasta is typically cooked separately and then combined with the sauce and peas before being served hot. However, in this recipe I wanted to simplify things and make this side dish easy and practical for busy nights. That's why I wanted it to be made in one pot. Pasta e piselli is a traditional dish in Italian cuisine often served as a first course or as a main dish.
Pasta e Piselli Origin
This dish has its origins in Italian cuisine and is a traditional dish that has been enjoyed for centuries. The dish is thought to have originated in central and southern Italy, where peas are a common crop and pasta is a staple food. The exact origin of pasta e piselli is not known. However, it is believed to have been a peasant dish that was made with readily available and inexpensive ingredients. Over time, the dish has become a popular comfort food in Italy and has spread to other parts of the world.
Ingredients
2 tablespoons olive oil - a good quality olive oil is going to bring so much flavor to the dish. Try opting for an extra virgin olive oil.
1/2 large onion diced - I suggest using white onion or yellow onions
1 cups ditalini or other small shape pasta - ditalini pasta is commonly used however there are many substitutes you can try, more on that later
4 cups chicken broth - Water or vegetable stock can be substituted if you don't have chicken broth. Be sure to salt the water for added flavor
2 cups frozen peas - fresh peas can be used in the pasta and peas recipe.
Pepper - we opt for a freshly cracked black pepper
1 1/2 cup Romano cheese grated - parmigiano reggiano cheese can be used as well in this pasta e piselli recipe
Fresh basil for garnish - adds beautiful color and freshness to the creamy pasta
What Pasta Can Be Used in Pasta e Piselli?
Several types of pasta can be used in pasta piselli, but traditionally, short pasta/ small pasta is typically used. These include ditalini, tubetti, macaroni, small shells, fusilli, or farfalline, as they are easy to spoon and complement the small peas well. If you're using a different type of pasta from ditalini, the cook time may vary. Keep an eye on the pasta as it cooks and ensure it's al dente.
How it's Made
- Heat a large saucepan or a large pot with oil over medium heat. Once heated add the onion and cook for about 4-5 minutes until they’re starting to become tender and translucent.
- Add ditalini, 3 cups of chicken broth, frozen green peas, and a generous pinch of pepper to the onion mixture. Make sure all pasta is under the broth and bring to a boil.
- Once boiling, cook uncovered for around 7-8 minutes. Stir frequently to avoid sticking and to promote even cooking.
- After 7-8 minutes you should the pasta is being absorbed by the chicken broth but it’s not quite cooked yet. Add the remaining 1 cup of chicken broth. Stir the pasta so it's covered or mostly covered by the chicken broth. Cook for an additional 3-4 minutes.
- Once the pasta is done remove from heat. Stir in parmesan cheese and basil. Serve immediately.
Tips
Use the best quality fresh ingredients: Since piselli pasta is a simple dish, it's important to use high-quality ingredients for the best flavor. Use freshly grated cheese, fresh or frozen peas, good-quality pasta, and fresh herbs to make the dish taste great.
Stir frequently: In one-pot pasta dishes it's very important to stir to make sure the pasta and peas are cooking evenly. As the pasta cooks the liquid will be absorbed and the pasta on the bottom of the pot will cook more quickly. Stirring will redistribute the pasta and baby peas. This ensures the pasta con piselli is cooked just the way it should be.
Consider using a dutch oven: Dutch ovens retain heat and enable even cooking by maintaining an even temperature all throughout the sides of the pot. They are heavy duty and make cooking a breeze.
Drizzle extra-virgin olive oil at the end: If you find that the cooked italian pasta peas is on the dry side or maybe you'd like some added flavor, consider adding just a little olive oil to loosen up the pasta and add more flavor.
Don't overcook the peas: Overcooked peas can become mushy and lose their bright green color, so be sure to cook them just until tender. If you're using fresh peas, consider adding them a little later to avoid overcooking them.
Add herbs at the end: Add fresh herbs such as parsley or basil at the end of the cooking time for maximum flavor and color. Adding fresh herbs too soon can cause them to lose their vibrant color.
Let it rest: Let the pasta e piselli rest for a few minutes before serving. This allows the flavors to meld together and makes for a more flavorful dish.
Must Try Variations
Extra Creamy: Some recipes call for adding heavy cream. Just a splash with the romano cheeses will take this simple recipe to the next level.
Spicy: A pinch of red pepper flakes and/or smoked paprika can be added to the creamy sauce to give the dish a spicy smoky kick.
With Italian bacon: Consider pan frying pancetta before adding the onion to add delicious hearty flavor to the dish. Remove the pancetta before adding the onion and add back at the very end.
Use different types of cheese: grated pecorino romano, grated parmesan cheese or grated grana padano can be added at the end of cooking time for some cheesy goodness.
Baked version: In some parts of Italy, pasta e piselli is baked in the oven with a breadcrumb topping for a crispy finish.
What to Serve with Pasta e Piselli
Salad: A simple green salad with a light vinaigrette dressing can be a nice accompaniment to the rich flavors of pasta e piselli.
Roasted vegetables: Roasted vegetables such as zucchini, eggplant, and bell peppers complement the flavors of the dish and add extra nutrition to the meal.
Antipasto platter: An antipasto platter with cured meats, cheese, olives, and marinated vegetables can be a great starter alongside the pasta e piselli
Chicken or fish: Air Fryer Blackened Chicken is a must try or seasoned fish can provide a protein boost to the meal and make it more filling.
Wine: A light-bodied red or white wine, such as Chianti or Pinot Grigio, can be a great pairing with pasta e piselli.
Storing Pasta e Piselli
Pasta e piselli can be stored in an airtight container in the refrigerator for up to three to four days. When storing, it is important to ensure that the pasta and sauce have cooled before transferring them to the container. To reheat, simply place the pasta e piselli in a saucepan and gently warm over low heat until heated through.
If you want to store the dish for longer, you can also freeze it for up to two months. Allow the dish to cool completely before transferring it to an airtight container or freezer-safe bag. Be sure to label the container or bag with the date before placing in the freezer.
When ready to reheat, thaw the pasta e piselli in the refrigerator overnight. Then reheat on the stovetop over low heat until heated through. You may want to add a little water or stock as it reheats to prevent the pasta from drying out.
Other Sides You'll Love
Air Fryer Broccoli and Cauliflower
Roasted Asparagus and Brussel Sprouts
Smoked Mac and Cheese with Bacon
Pasta e Piselli
Ingredients
- 2 tablespoons olive oil
- 1/2 large onion diced
- 1 cups ditalini or other small shape pasta
- 4 cups chicken broth
- 2 cups frozen peas
- Pepper
- 1 1/2 cup Romano cheese grated
- Fresh basil for garnish
Instructions
- In a pot heat oil over medium heat. Once heated add the onion and cook for about 4-5 minutes until they’re starting to become tender and translucent.
- Add ditalini, 3 cups of chicken broth, frozen peas, and a generous pinch of pepper. Make sure all pasta is under the broth and bring to a boil.
- Once boiling cook uncovered for around 7-8 minutes. Stir frequently to avoid sticking and to promote even cooking.
- After 7-8 minutes you should see that the pasta is being absorbed by the chicken broth but it’s not quite cooked yet. Add 1 cup of chicken broth. Stir the pasta. Cook for an additional 3-4 minutes.
- Once the pasta is done remove from heat. Stir in parmesan cheese and basil. Serve immediately.
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