🍝 Pasta e Piselli (Pasta with Peas)
Serves: 2–4
Prep Time: 5 minutes
Cook Time: 20–25 minutes
Total Time: ~30 minutes
📝 Ingredients
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2 tbsp olive oil
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1 small onion, finely chopped
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1½ cups frozen peas (or fresh if available)
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1¼ cups small pasta (like ditalini, elbows, or tubetti)
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3½–4 cups water or vegetable/chicken broth
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Salt and black pepper, to taste
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2 tbsp grated Pecorino Romano or Parmesan cheese
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Optional:
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1 small garlic clove, minced
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A pinch of crushed red pepper flakes
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1 tbsp butter for richness
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Fresh mint or parsley for garnish
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🔪 Instructions
1. Sauté the Aromatics:
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In a saucepan, heat olive oil over medium heat.
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Add onion (and garlic if using) and cook for 5–7 minutes, until soft and translucent.
2. Add Peas & Simmer:
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Stir in peas, salt, and pepper. Cook for 2–3 minutes.
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Add pasta and pour in just enough broth or water to barely cover everything (~3½ to 4 cups).
3. Cook the Pasta:
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Bring to a gentle boil and simmer, stirring frequently.
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Cook pasta directly in the broth (like risotto) until al dente and most of the liquid is absorbed (~10–12 minutes). Add more liquid as needed to prevent sticking.
4. Finish the Dish:
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Stir in cheese and butter (if using) to create a creamy texture.
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Taste and adjust seasoning.
5. Serve:
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Ladle into bowls. Garnish with more cheese, black pepper, and chopped herbs if desired.
🍴 Serving Ideas
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Serve with crusty bread or a simple side salad.
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Top with crispy pancetta or a poached egg for extra protein.
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Make it vegan by skipping cheese and butter or using plant-based alternatives.
💡 Tips
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The starch from the pasta helps make the dish naturally creamy — no cream needed.
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Want it soupier? Add more broth. Prefer thicker? Let it simmer longer.
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Use pastina for a more traditional, comforting variation.
Would you like a one-pot protein add-on, a vegan version, or a variation with pancetta?