Here’s a classic Italian comfort dish: Pasta e Piselli (Pasta and Peas). Simple, rustic, and ready in under 30 minutes, this Neapolitan favorite is made with just a few pantry staples—yet it’s creamy, satisfying, and full of flavor.
🍝 Pasta e Piselli (Italian Pasta and Peas)
Ingredients
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2 tbsp olive oil
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½ small onion, finely chopped
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1 garlic clove, minced (optional)
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1 cup green peas (fresh or frozen)
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1 ½ cups small pasta (ditalini, tubetti, or elbow macaroni)
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4 cups vegetable or chicken broth (plus more as needed)
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¼ cup grated Parmesan or Pecorino Romano cheese
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Salt and freshly ground black pepper, to taste
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2 tbsp fresh parsley, chopped
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Extra-virgin olive oil, for drizzling
Instructions
1. Sauté the Base
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In a large pot, heat olive oil over medium heat.
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Add the onion (and garlic, if using) and cook until softened and fragrant, about 3–4 minutes.
2. Add the Peas
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Stir in the peas and cook for another 2–3 minutes to coat them in the onion mixture.
3. Cook the Pasta in the Broth
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Pour in the broth and bring to a gentle boil.
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Stir in the pasta and cook until al dente, stirring often so it doesn’t stick to the bottom.
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Add more broth or hot water as needed to keep it slightly soupy.
4. Finish with Cheese & Herbs
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Once pasta is cooked, remove from heat.
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Stir in Parmesan cheese, parsley, salt, and pepper.
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Drizzle with a touch of extra-virgin olive oil before serving.
Tips & Variations
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Creamier texture: Mash a few peas with the back of a spoon before adding the pasta.
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Protein boost: Add diced pancetta or prosciutto at the start for a smoky flavor.
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Vegan option: Use vegetable broth and skip the cheese, or swap with nutritional yeast.
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Neapolitan style: Some families add a spoonful of tomato paste with the onion for a slightly richer broth.
