pasta e piselli (pasta with peas)

A true Italian classic, Pasta e Piselli is a simple yet flavorful one-pot dish that celebrates the fresh flavors of spring.

Made with sweet peas and pasta cooked in a savory broth, this comforting meal comes together effortlessly in under 20 minutes. Perfect for a quick weeknight dinner, it’s a dish that proves that the best Italian cooking is all about simplicity and quality ingredients.

Whether you use fresh or frozen peas, the result will be great!

SERVES 4 TO 5

Ingredients

• 1 lb small pasta shapes (mini shells, ditalini)

• 1 lb peas (fresh or frozen)

• 1 small onion, roughly chopped

• 5 cups broth (vegetable or chicken)

• 2 tbsp olive oil

• Salt and pepper to taste

• Grated Parmigiano cheese (optional)

  
  

Method

1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat.

2. Add the chopped onion and sauté until it turns translucent.

3. Stir in the peas and cook for a couple of minutes.

4. Pour in the broth, cover with a lid, and bring to a boil.

5. Once boiling, add the pasta, season with salt, and cook according to the package instructions.

6. Serve in bowls with a drizzle of olive oil, freshly ground black pepper, and grated Parmigiano cheese, if desired.