One Pot Pasta Ceci e Piselli

This pasta ceci e piselli is a chick pea and pea pasta, made in one pot, with just 6 ingredients (chick peas, peas, onion, olive oil, pasta, and parmigiano reggiano). The chick peas and peas simmer on the stove with water to create a broth. Part of the chick peas and peas are then blended and added back into the broth to create a creamy texture. The small tubular pasta (ditalini) is cooked right in the broth, and releases all its starches to create a creamy, decadent dish that one could describe as a cross between a soup and a stewy pasta dish.

I love recreating nonna's recipes - she was famous for making hearty one-pot pasta dishes like pasta with chick peas and zucchini, pasta with canned chick peas, and pasta with canned beans.

I feel like these recipes are nonna-coded and that a large part of Italy's older population makes these types of recipes - and with good reason! They're so hearty and comforting, just like a hug from nonna.

Let's make it!

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One Pot Pasta Ceci e Piselli

This pasta ceci e piselli is a chick pea and pea pasta, made in one pot, with just 6 ingredients (chick peas, peas, onion, olive oil, pasta, and parmigiano reggiano). The chick peas and peas simmer on the stove with water to create a broth. Part of the chick peas and peas are then blended and added back into the broth to create a creamy texture. The small tubular pasta (ditalini) is cooked right in the broth, and releases all its starches to create a creamy, decadent dish that one could describe as a cross between a soup and a stewy pasta dish.

Course Pasta, Soup

Cuisine Italian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 2 people

Calories 573kcal

Author Pina Bresciani

Ingredients

• 2 tablespoon olive oil plus more for drizzling
• ½ cup yellow onion cut into small dice
• 1.5 cups frozen peas
• 1 can chick peas drained and rinsed, about 1.5 cups
• 1 litre warm water divided (approximate amount)
• 175 grams small pasta ditalini or conchigliette
• 2 tablespoon parmigiano reggiano grated
• salt and pepper to taste

Instructions

• In a large pan with high sides, add the olive oil over medium heat
• Once the olive oil is warmed through, add in the onion. Cook until it's golden and fragrant, about 5 minutes
• Add in the peas and chick peas, mix them in with the onion and olive oil. Season with salt and pepper
• Add about 2 cups of warm water (just enough to cover the peas and chick peas
• Let the peas and chick peas cook for 5-7 minutes.
• Remove about 1 ¼ cups of peas/chick peas into a measuring cup and blend with an immersion blender until completely blended
• Add the blended peas and chick peas back into the pan. Adjust for salt and pepper.
• Once the liquid comes back to a boil, add in the pasta.
• Cook the pasta. When the pasta starts drying out, add more warm water one ladle at a time. Continue this process until the pasta is cooked. Cook the pasta until it is done to your liking
You will have to keep stirring the pasta often while it's cooking, or else it will stick to the bottom of the pan.
• Remove from heat, and add grated parmigiano reggiano, and drizzle with extra olive oil. Stir once more.
• Plate, top with more olive oil and parmigiano if desired. Buon Appetito!

Nutrition Facts

One Pot Pasta Ceci e Piselli

Amount Per Serving

Calories 573 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 3mg1%

Sodium 118mg5%

Potassium 525mg15%

Carbohydrates 85g28%

Fiber 10g42%

Sugar 10g11%

Protein 20g40%

Vitamin A 872IU17%

Vitamin C 46mg56%

Calcium 129mg13%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.