Pasta e Piselli (Pasta and Peas)
By Lan LamPublished on March 29, 2021
Time
45 minutes
Yield
Serves 4
Ingredients
Before You Begin
If you'd prefer to substitute small pasta such as tubetti, ditali, elbow macaroni, or small shells for the ditalini, do so by weight, not by volume. We prefer frozen petite peas (also labeled as petit pois or baby sweet peas) in this recipe because they are sweeter and less starchy than fresh peas or regular frozen peas, but you can substitute regular frozen peas, if desired. Do not defrost the peas before using them. For a vegetarian version, omit the pancetta, substitute vegetable broth for the chicken broth, and add an extra 2 tablespoons of grated cheese. Pecorino Romano adds a welcome sharpness; we do not recommend substituting Parmesan in this recipe.
Instructions
- Heat 2 tablespoons extra-virgin olive oil in large saucepan over medium heat until shimmering. Add 1 finely chopped onion, 2 ounces finely chopped pancetta, ½ teaspoon table salt, and ½ teaspoon pepper and cook, stirring frequently, until onion is softened, 7 to 10 minutes.
- Add 2½ cups chicken broth and 2½ cups water and bring to boil over high heat. Stir in 1½ cups ditalini pasta and cook, stirring frequently, until liquid returns to boil. Reduce heat to maintain simmer; cover; and cook until pasta is al dente, 8 to 10 minutes.
- Stir in 1½ cup frozen petite peas and remove saucepan from heat. Stir in ⅓ cup minced parsley, ¼ cup grated Pecorino Romano cheese, and 2 tablespoons minced mint. Season with salt and pepper to taste. Serve, drizzling with extra extra-virgin olive oil and passing extra grated Pecorino Romano cheese separately.
Time
45 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Like its better-known cousins pasta e fagioli and pasta e ceci, the traditional Italian dish pasta e piselli combines a legume, peas, with small pasta to form a hearty soup. The soup comes together in one pot—we cooked the pasta in a broth flavored with sautéed onion and savory pancetta, simultaneously infusing the pasta with savoriness and thickening the rich, silky broth. Then we added the peas (we used frozen petite peas) and immediately took the pot off the heat to preserve their tenderness and color. A sprinkle of Pecorino Romano contributed richness and tangy depth. Last-minute additions of minced herbs and extra-virgin olive oil punched up the aroma and flavors of the dish.
Want more? Read the whole storyBefore You Begin
If you'd prefer to substitute small pasta such as tubetti, ditali, elbow macaroni, or small shells for the ditalini, do so by weight, not by volume. We prefer frozen petite peas (also labeled as petit pois or baby sweet peas) in this recipe because they are sweeter and less starchy than fresh peas or regular frozen peas, but you can substitute regular frozen peas, if desired. Do not defrost the peas before using them. For a vegetarian version, omit the pancetta, substitute vegetable broth for the chicken broth, and add an extra 2 tablespoons of grated cheese. Pecorino Romano adds a welcome sharpness; we do not recommend substituting Parmesan in this recipe.
Instructions
- Heat 2 tablespoons extra-virgin olive oil in large saucepan over medium heat until shimmering. Add 1 finely chopped onion, 2 ounces finely chopped pancetta, ½ teaspoon table salt, and ½ teaspoon pepper and cook, stirring frequently, until onion is softened, 7 to 10 minutes.
- Add 2½ cups chicken broth and 2½ cups water and bring to boil over high heat. Stir in 1½ cups ditalini pasta and cook, stirring frequently, until liquid returns to boil. Reduce heat to maintain simmer; cover; and cook until pasta is al dente, 8 to 10 minutes.
- Stir in 1½ cup frozen petite peas and remove saucepan from heat. Stir in ⅓ cup minced parsley, ¼ cup grated Pecorino Romano cheese, and 2 tablespoons minced mint. Season with salt and pepper to taste. Serve, drizzling with extra extra-virgin olive oil and passing extra grated Pecorino Romano cheese separately.
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