Pasta with peas (pasta e piselli) is a delicious traditional Italian pasta recipe ready in 20 min - Add pancetta or ham for more flavor!
This easy pasta with peas recipe is one of my favorite traditional Italian pasta recipes. It's originally from Naples, but every Italian family has its own version.
Did you know there are actually many traditional Italian one-pot pasta recipes? Some family favorite include pasta e ceci, pasta e fagioli, and of course pasta e piselli!
One-pot pasta is always a winner on a weeknight because it’s quick, easy and satisfying. Plus, cleanup is a breeze!
This easy pasta recipe is ready in 20 minutes and calls for basic ingredients you most probably have in your kitchen already. I mean, what´s not to love?
If you're looking for the perfect spring pasta dish, look no further - This creamy pasta with peas is one of those comforting dishes that always pleases everyone, adults and even children!
PASTA E PISELLI INGREDIENTS
To make Italian pasta and peas you need 6 simple ingredients you'll probably have in your pantry already:
- Pasta: use your favorite short pasta! Ditalini or tubetti are perfect, but shells, mafaldine, mezze maniche work well too.
- Peas: You can use fresh peas when they're in season (hello spring!), or frozen peas all year round.
- Onion: I like to use white onion for this recipe, but any other would work.
- Fresh herbs: fresh mint and peas are the perfect pairing *chef kiss*, alternatively, you can use fresh basil leaves.
- Vegetable stock: use homemade vegetable broth, high quality store-bought broth or simply use hot water.
- Parmigiano: this is optional but highly recommended! You can use parmesan cheese, grana padano cheese or pecorino romano to flavor up your pasta.
VARIATIONS
- Pasta with prosciutto and peas: this is a very popular variation in Italy - to make pasta with ham and peas simply add cubed ham and sauté with the peas.
- Pasta with pancetta and peas: for the Naepolitan pasta with peas, another classic variation, add cubed pancetta and sauté with the peas.
- Pasta with bacon and peas: if you can't find pancetta, substitute with tiny strips of smoked bacon.
PASTA AND PEAS RECIPE
This creamy one-pot pasta with peas and mint is super easy to make, and ready in about 20 minutes and four simple steps:
Scroll down until the end of the post for the full printable recipe.
- STEP 1 - Saute the peas. Heat the olive oil in a large pot, add the onion, followed by the peas.
- STEP 2 - Add pasta. Add the pasta into the pot, immediately followed by 2 cups of hot broth or boiling water, and stir well.
- STEP 3 - Cook al dente. Cook the pasta just like a risotto, by adding a ladle of hot broth/water whenever necessary. Cook until the pasta is al dente, and the sauce has reached your desired consistency.
- STEP 4 - Season. Season the pasta with fresh mint, grated Parmesan and freshly-grated pepper, and serve.
RECIPE TIPS
- You can add cold water or stock to the pot with the peas and bring to a boil, but this will probably overcook the peas and turn them into a greenish yellowish color.
- Instead, by adding boiling water/hot stock, you'll cut the cooking time by at least 5 minutes, and the peas will keep their bright color.
- The peas-broth ratio should be well balanced. After the initial two cups, add a ladle of stock at a time.
- If there’s not enough broth, the pasta will absorb it, resulting in a dry sauce, if there's too much broth, it will turn into a soup.
- Always keep a cup of hot stock aside in case you need to loosen up your pasta with peas.
- Neapolitan-style pasta with peas is creamy because it's all made in one pot and the pasta releases its starches whilst it cooks. If for some reason your pasta is dry, try adding 1 tablespoon of fresh double cream right before serving it.
STORAGE
Store your leftover pasta and peas in an airtight container, it will keep well in the fridge for up to 2 days.
DID YOU MAKE THIS RECIPE?
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Recipe
Pasta with Peas (Pasta e Piselli)
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion
- 280 g fresh or frozen peas
- 300 g short pasta (ditalini, tubetti, mafaldine, shells, etc.)
- 480 ml stock or water, hot
- salt and pepper
- 1 tablespoon fresh mint leaves, finely chopped
- Parmesan cheese, optional
Instructions
- Heat the extra-virgin olive oil in a large pot over medium heat,. Add the onion, let it cook for 2 minutes , then add the peas and cook for 2 minutes.
- Add the pasta into the pot, immediately followed by 2 cups of hot stock or boiling water, and stir well. Season with 1 teaspoon of salt or to taste.
- Cook the pasta until al dente, stirring every now and then, adding an extra ladle of hot stock/water whenever necessary, until the pasta is al dente, and the starchy pasta cooking water turns into a creamy sauce.
- Remove the pot from the heat. Add grated Parmesan cheese (if using), chopped fresh mint and season with freshly-ground pepper, stir and serve immediately.
Video
Notes
- You can add cold water or stock to the pot with the peas and bring to a boil, but this will probably overcook the peas and turn them into a greenish yellowish color.
- Instead, by adding boiling water/hot stock, you'll cut the cooking time by at least 5 minutes, and the peas will keep their bright color.
- The peas-broth ratio should be well balanced. After the initial two cups, add a ladle of stock at a time.
- If there’s not enough broth, the pasta will absorb it, resulting in a dry sauce, if there's too much broth, it will turn into a soup.
- Always keep a cup of hot stock aside in case you need to loosen up your pasta with peas.
- Neapolitan-style pasta and peas is creamy because it's all made in one pot and the pasta releases its starches whilst it cooks. If for some reason your pasta is dry, try adding 1 tablespoon of fresh double cream right before serving it.
Nutrition
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.
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