Pasta e Piselli
Pasta with peas is the perfect weeknight dinner when you want something that's comforting and wholesome, but super easy to throw together. It's a delicious one-pot recipe that's made with simple pantry ingredients you likely already have on hand. This classic Italian recipe is not only quick and easy, but also budget-friendly and nearly impossible to mess up!
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Pasta e piselli is one of my favorite recipes to make when I'm short on both time and ingredients. I also love it when I'm sick because it's so easy to throw together, but light, easy to eat, and so comforting.
What is Pasta e Piselli?
Pasta and peas is a simple, classic Italian recipe typically made with small shaped pasta cooked with onions, peas and grated cheese. Sometimes it's served brothy like a soup, while others make a thicker sauce and serve it like a traditional pasta.
This dish comes from "cucina povera," which refers to the Italian "poor kitchen" or peasant style of cooking that utilizes simple, inexpensive pantry ingredients.
It's adored by both Italians and Italian Americans alike because it's quick and easy, but also delicious, healthy and satisfying.
I consider onions, garlic, frozen peas and cheeses like Parmesan and Pecorino Romano pantry ingredients since I always have them on hand. Although they're technically more like fresh ingredients, they all keep for a long time in the freezer, fridge or pantry.
When you keep these simple ingredients around, you can always cook up something delicious without having to run to the store.
What makes this dish especially great is that it gets cooked in just one pot. Not only does that cut down on dishes, but the pasta releases its starch into the broth to create a rich, almost creamy texture but without any cream.
You can make your pasta and peas as thick or as thin as you like. Use less liquid and make it more like pasta, or add more liquid and serve it as a soup. I like it both ways and often switch it up depending on how I feel. Sometimes I fall somewhere in between!
This is a super easy recipe to riff on. Classic versions typically have just pasta, peas, onions, olive oil, water, and plenty of grated cheese. But it's great with a bit of cured pork like pancetta, bacon, guanciale or prosciutto sautéed with the onions and garlic, or even a few salty anchovies melted in.
You can also add a little bit of lemon zest and/or juice to brighten it up or stir in a dash of heavy cream or a knob of butter to make it extra rich.
It's also nice with a little bit of shredded chicken or sautéed shrimp for extra protein or some fresh herbs sprinkled on top, like parsley, dill or basil.
This is the kind of recipe you really can't mess up!
Want more easy pasta recipes? Try this simple pasta carbonara with peas and bacon, a classic pasta con broccoli or a creamy ricotta pesto pasta.
Why This Recipe Works
- It's easy, inexpensive and comes together with only seven simple ingredients.
- A one pot dish that's finished in 30 minutes or less.
- Starchy pasta water and cheese create a creamy texture without any cream.
- Serve it as pasta or soup.
- You can add other ingredients, seasonings and herbs for a more complex recipe.
Pasta with Peas Ingredients
Peas - Use frozen baby peas that have been thawed. Baby peas have a more tender texture and sweeter flavor, but regular peas work well too. Alternatively you can use fresh shelled English peas if they're in season.
Pasta - I recommend using ditalini, aka tubetti, or any small tubular dried pasta of your choice (learn how to select high-quality Italian dried pasta in my guide). This type of pasta is great for holding in sauce while fitting nicely in a spoonful with peas.
Chicken stock - Optional, but adds plenty of flavor. It's best to use homemade or low sodium, or just use water instead.
Butter and olive oil - Extra virgin olive oil to sauté the onions and garlic, and butter to emulsify the sauce at the end.
Pecorino Romano - Pecorino Romano adds a creamy texture and a sharp, salty flavor that really complements the peas. I recommend the brand Localli. You can always replace it with other popular Italian cheeses like Parmigiano Reggiano or Grana Padano for a sweeter taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large wide pot or Dutch oven
- Wooden spoon
How to Make Pasta and Peas
- Heat the olive oil in a large wide pot or Dutch oven over medium heat.
- Add the onion and garlic clove and cook until the onion is soft and translucent and the garlic is just barely starting to turn golden, about 5 minutes. Remove the garlic clove or leave it in for a stronger flavor.
Pro Tip: Do not rush this step. Properly softening the onion will not only provide better flavor but will allow it to melt into the sauce later, rather than having a crunchy bite.
- Stir in the peas and water or stock, then bring to a boil and reduce to a gentle simmer.
- Use the back of a wooden spoon to smash a few of the peas to help thicken the broth.
- Add the pasta with a big pinch of salt and a few grinds of pepper, then stir to combine.
- Cover and cook at a low simmer, stirring often so nothing sticks, until the pasta is al dente according to package directions (about 7-10 minutes).
- Turn off the heat, then vigorously stir in the butter and grated cheese until creamy. Taste and adjust the seasoning as needed.
Pro Tip: Adding the cheese after removing the pot from the stove is always a good idea to allow it to melt into the sauce rather than splitting, seizing or sticking to the pan.
- Serve with a drizzle of olive oil, plenty of grated cheese and more cracked black pepper on top.
Coley's Tips For Success
- Water is more traditional but chicken stock will add more flavor. If you're making a soupier version, consider using chicken stock so the broth is more flavorful.
- Add more liquid as desired for a soupier pasta, or let some evaporate with the lid off if you want it thicker.
- Unless you have access to seasonal super fresh peas, always go for frozen. They're frozen at their peak, so they're bright, green, sweet and tender instead of turning gray, starchy and tough.
Pasta and Peas Variations
- I prefer Pecorino Romano for its sharp, salty bite, but you can substitute Parmigiano Reggiano or Grana Padano for a milder, sweeter flavor.
- Cook down a little bit of pancetta, guanciale or a few anchovies before adding the onions for an extra layer of salty depth.
- Brighten up the flavor with lemon zest or a squeeze of juice at the end.
- Add some shredded chicken or sautéed shrimp for extra protein.
- Sprinkle some fresh herbs like parsley, dill, basil or even mint for a nice herbal finish.
What to Serve with Pasta and Peas
This pasta is great on its own after a busy day when you don't really want to cook anything that requires a lot of work. All you need is a crusty hunk of bread or a fluffy slice of focaccia to mop up the sauce!
However, if you want to add a little something extra, a super simple arugula salad with pine nuts and Parmesan is excellent or even a mixed greens salad tossed with a tangy classic vinaigrette.
For a spring inspired salad, this piselli pasta would pair beautifully with my shaved asparagus salad with Pecorino Romano.
How to Store and Reheat Pasta e Piselli
Pasta should always be cooked and served right away for the best texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce.
Pasta with Peas FAQs
Yes, baby or English peas are great as long as they are extra fresh and in season to ensure they're tender and sweet. Older fresh peas will be very starchy and bitter. Unless you buy them already shelled, you will have to first remove them from their pods before using.
Although not traditional, you could try using sugar snap peas or snow peas cut up into bite-sized pieces. However, the flavor and texture will be different.
Defrosting first helps the peas cook evenly and prevents the water / broth from cooling too much. But if you forget, you can add them straight from frozen. It will take a couple more minutes to bring to a boil.
Yes, very small shapes like tubetti, orzo or acini di pepe work because they cook quickly and fit nicely on a spoon along with the peas. However, this recipe will still be great with other short pastas such as shells, orecchiette or penne, and can even work with long pasta, like spaghetti in a pinch.
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Pasta and Peas (Pasta e Piselli)
Ingredients
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 1 yellow onion or sweet onion, small or ½ medium, diced
- 1 garlic clove smashed with the side of your knife
- 2 cups frozen baby peas defrosted
- 8 ounces ditalini tubetti pasta
- 4 cups water or chicken stock
- salt and freshly ground black pepper to taste
- 1 tablespoon butter
- ¼ cup Pecorino Romano cheese finely grated, plus more for serving (Localli brand recommended)
Instructions
- Heat the olive oil in a large wide pot or Dutch oven over medium heat.2 tablespoons extra virgin olive oil
- Add the onion and garlic clove and cook until the onion is soft and translucent and the garlic is just barely starting to turn golden, about 5 minutes. Remove the garlic clove or leave it in for a stronger flavor.1 yellow onion, 1 garlic clove
- Stir in the peas and water or stock, then bring to a boil and reduce to a gentle simmer.2 cups frozen baby peas, 4 cups water
- Use the back of a wooden spoon to smash a few of the peas to help thicken the broth.
- Add the pasta with a big pinch of salt and a few grinds of pepper, then stir to combine.8 ounces ditalini, salt and freshly ground black pepper
- Cover and cook at a low simmer, stirring often so nothing sticks, until the pasta is al dente according to package directions (about 7-10 minutes).
- Turn off the heat, then vigorously stir in the butter and grated cheese until creamy. Taste and adjust the seasoning as needed.1 tablespoon butter, ¼ cup Pecorino Romano cheese
- Serve with a drizzle of olive oil, plenty of grated cheese and more cracked black pepper on top.salt and freshly ground black pepper
Notes
- Properly softening the onion will not only provide better flavor but will allow it to melt into the sauce later, rather than having a crunchy bite. Don't rush it!
- Water is more traditional but chicken stock will add more flavor. If you're making a soupier version, consider using chicken stock so the broth is more flavorful.
- Add more liquid as desired for a soupier pasta, or let some evaporate with the lid off if you want it thicker.
- Unless you have access to seasonal super fresh peas, always go for frozen. They're frozen at their peak, so they're bright, green, sweet and tender instead of turning gray, starchy and tough.
- Adding the cheese after removing the pot from the stove is always a good idea to allow it to melt into the sauce rather than splitting, seizing or sticking to the pan.
Love this recipe😍Easy and so delish.
I'm so happy you enjoyed the recipe Mickey! Thanks for leaving a review! 🙂