Pasta with Peas (Pasta e Piselli)

Course: Main Course

Cuisine: Italian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 384kcal

Pasta with peas (pasta e piselli) is a delicious traditional Italian pasta recipe ready in 20 min - Add pancetta or ham for more flavor!

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.

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.