Pasta E Piselli (Italian Pasta & peas)
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Pasta e piselli is Italian pasta and peas cooked together in one pan in about 30 minutes. I make mine with aged Asiago instead of the traditional Pecorino Romano, and the creamier, milder finish is something I have never gone back from.
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My mother-in-law used to make this for us when my husband and I first started dating, close to 30 years ago now. Her version used Pecorino Romano, which is traditional, but I switched to aged Asiago and have never looked back. It melts in more smoothly and gives this Italian pasta and peas a creamier, milder flavor that really works with the sweetness of the peas.
On its own, this pasta with peas is an easy 30-minute dinner worth keeping on regular rotation. If you want to round it out, my Lemon and Herb Grilled Veal Chops or Italian Veal Cutlets are both a natural match and make this one-pan pasta recipe feel like a full Italian meal.
Star Ingredients
- Ditalini Pasta – This is a small pasta that could be best described as looking like cut-up pieces from a smoothie straw. When cooked, sometimes the peas hide inside.
- Asiago Cheese – Pecorino Romano or Parmigiano Reggiano are the traditional choices, but they are much stronger and saltier. I prefer the milder taste of aged Asiago and also think it makes for a creamier texture.
- Peas – I use frozen because I have them on hand and have no desire to hand-shuck peas from the pod. I don’t think I have ever seen a large quantity of peas not frozen. But if you have fresh, they will work just as well.
Step-By-Step Made Simple
- Heat the olive oil in a deep-sided pan over medium-high heat and add the onions. Sauteé the onions for about 2 minutes and then add the garlic. Continue to cook for about another minute or until the onions are soft and translucent.
- Then add the water, pasta, peas and 1 tsp of salt to the pan and bring to a boil. Make sure to give the pasta a stir to mix it all up. The dry pasta is heavy, so I find it sinks to the bottom and gets stuck if I don’t stir it.
- Continue to cook the pasta mixture, stirring it frequently but not constantly, until most of the liquid has been absorbed. This takes about 20-25 minutes.
- Once done, remove the pasta and peas from the heat and immediately stir in the shredded Asiago cheese. Then stir in the salt. I like to stir them in separately because if you put the cheese and salt in at the same time, the salt clings to the cheese and doesn’t mix in as well.
Traditional Variation
If you like things classic, you can swap out the Asiago and go with what is traditionally used in this Southern Italian recipe, which is Pecorino Romano. It is saltier, so you will want to taste-test the dish before adding that last 1 1/2 tsp of salt to the recipe.
Leftovers? No Problem!
This recipe makes a hefty batch and a hearty meal, so leftovers for this recipe aren’t uncommon. Store the leftovers in a tightly sealed container for up to 3 days.
Reheat by adding a little water to your dish first because the pasta tends to dry up while in the fridge. This will bring it back to life. Microwave for 1-2 minutes and top with a little more grated cheese to rekindle that creamy texture.
Pasta E Piselli (Italian Pasta & peas)
Ingredients
- 17.6 oz Ditalini Pasta (500g)
- ½ cup olive oil
- 1 large onion, finely chopped
- 1 clove garlic, minced
- 5 cups water
- 3 cups frozen green peas
- 2 ½ tsp salt, divided
Instructions
- Sauteé the onions for about 2 minutes in the olive oil over medium-high heat in a deep-sided pan. Add the garlic and continue to cook for about another minute or until the onions are soft and translucent.
- Add the water, pasta, peas and 1 tsp of salt to the pan and bring to a boil. Stir frequently and continue to boil until most of the liquid has been absorbed. The peas will be soft and the pasta will be al dente. Remove the pan from the heat.
- Add the shredded Asiago cheese and mix well. Then add 1 to 1 1/2 tsp of salt to taste and mix well. Serve hot.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
