Pasta e Piselli (Italian Peas and Pasta Recipe)

This classic Italian Pasta e Piselli recipe combines pasta, peas, and smoky pancetta for a comforting meal just like Nonna used to make! Easy to prepare and simmered to perfection, it's the ideal meal for a simple, satisfying Italian dinner! 

Pasta e Piselli is a classic Italian dish that combines the simplicity of peas and pasta with the rich flavors of pancetta and onions, all simmered in a savory broth. It's a recipe that many Italian nonna’s (grandmothers) used to make and one I make regularly in my Italian kitchen! 

Pasta piselli soup

While there are many ways to make this dish, this recipe uses traditional cooking techniques (similar techniques are used in this pasta e ceci and pasta e fagioli) with a small optional twist.

By blending some of the peas and broth and mixing it back in, the pasta gains a creamy texture that makes it richer and more comforting. This process thickens the soup naturally, enhancing the overall flavor and making each bite a perfect blend of creamy, savory, and sweet without using any dairy or cream!

The beauty of this dish is that it's quite customizable - it's technically a soup, yet I've always grown up eating it on the drier side, since this is how my nonna made it. But if you prefer a more traditional soup, just add more water while cooking, it's that simple!

Making Italian pasta and peas is super simple and quick. Start by cooking pancetta in olive oil until golden, then add onions until they're soft. Mix in tomato paste for flavor, add peas and water, and let it simmer. Blend some of the peas and water and stir it back into the pot. Add pasta, cook until tender, and serve with a sprinkle of parmesan cheese. It's an easy, delicious meal that brings comfort to your table with simple ingredients and minimal effort. 

Serve with a side of schiacciata and/or carciofi alla romana for a vegetarian meal that is great for a quick weeknight dinner or Sunday feast! 

Why you'll love it

• Balanced flavor: The combination of smoky pancetta, sweet peas, and hearty pasta offers a balanced mix of flavors that pair together beautifully.
• Simple ingredients: This recipe uses simple ingredients you may already have on hand or can easily buy in any grocery store. 
• 30 minute meal: The dish is ready in about 30 minutes from start to finish, offering a quick and easy dinner solution. 
• Creamy but light: This dish provides a comforting, creamy texture without the need for heavy cream or cheese, making it a lighter option that is still packed with flavor.

Key ingredients

• Diced Pancetta - Adds a smoky, savory depth to the dish that contrasts well with the naturally sweet flavor of peas - my nonna always used to say that she would add pancetta to dishes like this "per dare piu sapore" - to give extra flavor. But of course, if you want to make the dish vegetarian, you can always leave it out
• Frozen Peas - Bring a fresh, sweet flavor that adds a pop of color and a tender bite that complements the pasta perfectly.
  You can use fresh peas instead of frozen peas. Add them to the pot a few minutes later than you would with frozen peas, as they don't need as much time to cook, and you'll want to preserve their bright color.
• Small Pasta (ditalini or small shells) - Smaller pasta varieties like ditalini or small shells absorb the flavors of the dish well, adding a satisfying chewiness.
  If ditalini or small shells are unavailable, any small pasta shape like orzo, mini farfalle, or even broken pieces of spaghetti work well as substitutes.

How to make it

Cook the onion and pancetta: Add the olive oil to a pot over medium heat. Once hot, add the diced pancetta and saute until browned. This will take about 5 minutes. Add in the onions and saute with the pancetta until softened and fragrant. 

Simmer the sauce: Saute the tomato paste into the mixture, then add the peas and water. Bring the mixture to a simmer for 15 minutes. 

Blend the peas (OPTIONAL): Remove one cup of cooked peas and broth and blend together with an immersion blender or regular blender until smooth. Add the liquid back into the pot. 

Cook the pasta: Pour in the pasta and continue to simmer until the pasta is tender to your liking.

Garnish and serve: Ladle into bowls and top with grated Parmigiano Reggiano. Enjoy! 

Helpful recipe tips

• Cut the pancetta into small, uniform pieces to ensure it renders quickly and mixes well with the other ingredients.
• Use frozen peas directly from the freezer; there's no need to thaw them, as they will cook perfectly in the simmering water.
• The small amount of tomato paste opens up the flavor and gives the whole dish a deeper flavor.
• Opt for small pasta shapes like ditalini or small shells, as they not only cook faster but also integrate well with the peas and pancetta.
• If you prefer a creamier texture, don't skip blending a portion of the peas and broth; it enriches the dish without adding dairy.
• Keep a close eye on the pasta as it cooks to prevent it from becoming too soft. While al dente is good for lots of pasta dishes, a more tender pasta works better in soups. 
• If you’re not blending the peas and broth, drop the total amount of peas used down to 1.5 cups.

Flavor variations and substitutions

• For a vegetarian version, omit the pancetta and add a dash of smoked paprika to mimic the smoky flavor.
• Pour in a splash of white wine after sautéing the onion and pancetta to deglaze the pan and add a subtle acidity that brightens the dish.
• Add a pinch of red pepper flakes with the onion to introduce a gentle kick of heat. 
• Use different types of cheese for garnishing, such as a sharp pecorino

Storing & freezing

Storing: Place any cooled leftover Piselli pasta in an airtight container and refrigerate for up to 4 days. 

Freezing: Freeze the peas and macaroni in a well-sealed, freezer-safe container for up to 2 months. To prevent freezer burn, press a layer of plastic wrap directly onto the surface of the pasta before sealing the container.

Reheating: Thaw the frozen Pasta e Piselli in the refrigerator overnight if frozen, then reheat on the stove over medium heat, adding a splash of water or broth to loosen the sauce if necessary. Stir frequently until thoroughly warmed.

Recipe