Pasta E Piselli (Italian Pasta & peas)
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.
Servings: 6 servings
Calories: 537kcal
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.
Notes
Storage:
Store leftovers in the fridge in a tightly sealed container for up to 3 days. To reheat, add a little water to the dish and microwave for 1-2 minutes or until hot. Top with a little extra shredded cheese.
Traditional Method:
If you are a traditionalist, you can swap the Asiago for Pecorino Romano. Pecorino is a saltier cheese, so taste the pasta before adding the remaining salt at the end and adjust as needed.
Nutrition
Serving: 1serving | Calories: 537kcal | Carbohydrates: 75g | Protein: 15g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 989mg | Potassium: 401mg | Fiber: 7g | Sugar: 7g | Vitamin A: 555IU | Vitamin C: 31mg | Calcium: 49mg | Iron: 2mg