Pasta and Peas (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!
Servings: 4
Calories: 479kcal
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.
Nutrition
Calories: 479kcal | Carbohydrates: 64g | Protein: 20g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 449mg | Potassium: 605mg | Fiber: 6g | Sugar: 11g | Vitamin A: 676IU | Vitamin C: 32mg | Calcium: 112mg | Iron: 2mg
