Pasta e piselli, which just means pasta and peas, is one of those simple, comforting dishes that’s a breeze to make with just a handful of ingredients.
The creamy pasta and sweet peas come together beautifully with some grated cheese, making it the ultimate comfort food.
It’s a delicious, complete meal that you can have on the table in less than 30 minutes! There are many ways to make pasta e piselli, but I like to keep it simple with just five ingredients.
Some versions include Scalloped Potatoes or bacon, which adds a great flavor that complements the peas perfectly.
If you’re not vegetarian, you can add some pancetta with the onion and cook it until it’s crispy before continuing with the recipe.
Why You’ll Love This Recipe
- Quick and Easy: Whipped up in just 20 minutes using one pot with easy-to-follow steps.
- Budget Friendly: Made with simple ingredients like frozen peas and pantry staples.
- Nutritious: Packed with green peas, which are high in plant-based protein and nutrients.
- Crazy Delicious: Featuring a creamy sweet sauce and little pasta shapes, it’s a crowd-pleaser for adults and even picky eaters.
- Customizable: Enjoy as is, or add other vegetables. It’s also common to add pancetta or bacon if you aren’t vegetarian.
More Italian Comfort Food Favorites!
Pasta E Piselli Recipe
Pasta e piselli is a simple, comforting dish created with only a few ingredients. Tiny pasta is cooked with sweet peas and onions until al dente, then topped with grated Pecorino cheese and plenty of extra virgin olive oil.
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Calories: 529kcal
Servings: 4
Equipment
- Large Pot
- Colander
- Medium Pan
- Wooden Spoon
- Measuring Cups
- Grater
- Knife
Ingredients
- 2 cups green peas – I’ve used frozen peas
- 5.5 oz / 150g short pasta – I’ve used gnocchetti
- 1 medium white onion diced
- 1 oz / 25g finely grated parmesan cheese
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Heat olive oil, sauté diced onion with salt until translucent. Add a splash of water.
- Add green peas, season with salt and pepper, cook for 5 minutes.
- Blend half the peas, set aside the other half.
- Boil salted water, cook pasta until 3 minutes under package instructions.
- Add pasta water to blended peas, blend until creamy.
- Drain pasta, reserve cooking water. Mix pasta, pea puree, whole peas, Parmesan, and pasta water.
- Simmer for 1-2 minutes, adjust with pasta water for creamy sauce. Serve and enjoy!
Nutrition
Calories: 529kcal | Carbohydrates: 82g | Protein: 23g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 234mg | Potassium: 613mg | Fiber: 12g | Sugar: 13g | Vitamin A: 1208IU | Vitamin C: 62mg | Calcium: 213mg | Iron: 3mg
Storing And Managing Leftovers!
- Storage: Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a small pan over the stovetop with a splash of water or vegetable broth to prevent it from drying out. You can also microwave leftovers if you’re short on time.
- Freezing: I wouldn’t recommend freezing this recipe as a whole, but you can freeze the pea puree for up to 2 months.