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!
Servings 4 people
Calories 232kcal
Ingredients
- ½ tablespoon olive oil extra virgin
- ½ cup pancetta diced
- ½ cup white onion diced (can also use yellow onion)
- ½ tablespoon tomato paste
- 2 cups peas frozen
- 4 cups water
- 160 grams ditaliani or small shells or similar
- salt and pepper to taste
Instructions
- To a pot over medium heat, add olive oil. Add the pancetta and let it start to reach a golden color, about 5 minutes. It doesn't have to be fully cooked, and the fat doesn't need to be fully rendered, as it will continue cooking when the onion is added.
- Add the onion to the pancetta and let it cook until tender and fragrant.
- Add the tomato paste, and sautee for about 30 seconds. This opens up the flavor of the tomato paste and gives the whole dish a depper flavor.
- Add the peas, then the water. Let the peas cook at a gentle simmer for about 15 minutes.
- OPTIONAL STEP (but recommended) - Remove about 1 cup of the peas and broth and blend with an immersion blender. Add the blended liquid back into the pot. This step will give the dish a beautiful creamy texture.
- Add the pasta to the pot and cook until tender.
- Plate and top with grated parmigiano reggiano, ENJOY!
Notes
- If you prefer a "soupier" dish, just add more water when cooking
Nutrition
Calories: 232kcal | Carbohydrates: 43g | Protein: 9g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 34mg | Potassium: 316mg | Fiber: 6g | Sugar: 6g | Vitamin A: 586IU | Vitamin C: 31mg | Calcium: 39mg | Iron: 2mg