Pasta e Piselli (Italian Pasta And Peas)
Humble yet comforting, Pasta e Piselli is the kind of dish that speaks the language of home cooking—simple ingredients transformed into soulful flavor.
Baby shell pasta cradles tender peas in every bite, while onion, garlic, and Italian herbs build a fragrant foundation. Finished with a touch of cheese and olive oil, it becomes creamy, savory, and deeply satisfying without needing extravagance.
It’s a dish born from tradition, proving that warmth and nourishment can be found in the simplest of pairings.
Why People Will Love Pasta e Piselli (Italian Pasta and Peas):
Simplicity elevated – made from pantry staples like pasta, peas, onion, and cheese, yet transformed into a dish that feels comforting and complete.
A balance of flavors and textures – the sweetness of peas, the savory depth of garlic and onion, and the creaminess of melted cheese all cradle the tender bite of pasta shells.
Quick comfort – it comes together in under 30 minutes, making it a go-to recipe for busy nights without sacrificing heart or flavor.
Tradition on a plate – rooted in Italian home kitchens, it carries the warmth of family cooking and the wisdom of turning modest ingredients into something special.
Versatility in serving – equally satisfying as a main dish or a side, it pairs effortlessly with salads, roasted vegetables, or grilled meats.
Key Ingredients:
Baby shell pasta – little cups that perfectly cradle the peas and sauce, ensuring every bite holds both comfort and flavor.
Peas – sweet, tender, and bright, they bring freshness and balance to the richness of cheese and olive oil.
Onion and garlic – the aromatic backbone of the dish, releasing sweetness and depth as they sizzle in olive oil.
Extra virgin olive oil – silky and robust, it binds the flavors together and gives the dish a smooth, satisfying finish.
Italian herb seasoning – a gentle blend of herbs that infuses the pasta with warmth and a whisper of tradition.
Cheddar cheese – melted into the pasta, it adds creaminess and savory richness, turning simple ingredients into indulgence.
Parsley and red pepper flakes – the final touches, adding color, freshness, and just a hint of heat to awaken the palate.
Expert Tips:
Salt the pasta water well – this is the first chance to season the pasta itself; think of it as building flavor from within, not just on the surface.
Parboil with purpose – cooking the pasta halfway before finishing it in the pea sauce allows the shells to absorb flavor and release starch, naturally thickening the dish.
Mind the peas – add them frozen directly to the skillet; this keeps their sweetness and prevents them from turning mushy.
Reserve pasta water – the starchy liquid is a secret weapon; it brings the sauce together, making it silky and cohesive without the need for heavy cream.
Layer seasoning – taste at each stage; onions, peas, and cheese all carry different levels of saltiness, so small adjustments keep the balance right.
Add cheese off the heat – folding in cheddar after turning off the heat ensures it melts smoothly into the sauce without clumping or becoming greasy.
Finish with freshness – garnishes of parsley, Parmesan, or red pepper flakes elevate the dish, adding brightness and a final layer of depth.
Pasta e Piselli (Italian Pasta And Peas)
Ingredients:
½ lb baby shell pasta
12 oz frozen peas
1 small onion diced
1 clove of garlic diced
½ cup shredded cheddar cheese
2 tbsp. extra virgin olive oil
¼ tsp. salt or to taste
¼ tsp. black pepper or to taste
1 tsp. Italian herb seasoning
Garnish. I garnished the dish with cheese dry parsley, and red flake pepper.
To cook ½ lb of pasta you need to add ½ tablespoon salt to ½ gallon (8 cups) of water in a 5- quart pot
Instructions:
Parboil the pasta: Bring a pot of salted water to a rolling boil and cook the pasta halfway according to its package instructions. Then, drain the pasta and save a cup of pasta water.
Saute veggies: Meanwhile, add oil to the skillet over medium-high heat and saute onion and garlic until golden.
Add peas and season: Add frozen peas, salt, black pepper, Italian herb, and a cup of pasta water.
Bring it to a boil and cover it with a lid: Lower the heat and let it simmer for 10 minutes.
Mix in parboiled pasta: Add parboiled pasta and mix it. Let the pasta cook through till al dente.
Cooking pasta this way adds more flavor to the pasta: Then turn off the heat and add the cheese and mix.
Garnish and serve: Taste it for seasonings and garnish the dish with cheese, dry parsley, and red flake pepper. Enjoy!
Important Notes When Making Pasta e Piselli (Italian Pasta and Peas):
Choose the right pasta shape – baby shells work beautifully because they capture peas in every bite, but ditalini or small elbows can be used for a similar effect.
Frozen vs. fresh peas – frozen peas are convenient and retain their sweetness, while fresh peas (if in season) add a delicate pop of flavor and color.
Cheese flexibility – cheddar adds richness, but Parmesan, Pecorino Romano, or even ricotta can change the character of the dish; choose based on whether you want sharpness, creaminess, or subtlety.
Mind the liquid balance – too much reserved pasta water can dilute the sauce, while too little may leave the pasta dry. Add it gradually to reach the perfect silky texture.
Serving style – this dish is best enjoyed immediately, as the pasta continues to absorb liquid over time. If reheating, add a splash of broth or water to bring it back to life.
Season with restraint – peas and cheese both contribute salt; taste often to avoid overpowering the natural sweetness of the peas.
Garnish with intention – fresh herbs and a sprinkle of red pepper flakes don’t just decorate; they brighten and balance the richness of the finished dish.
How To Enjoy Pasta e Piselli (Italian Pasta and Peas) After Cooking:
Serve it hot and fresh – this dish is at its best right after cooking, when the pasta is perfectly al dente and the peas are tender yet vibrant.
Garnish thoughtfully – finish with extra cheese, a sprinkle of parsley, or a dash of red pepper flakes for color, freshness, and a final spark of flavor.
Pair with balance – enjoy it alongside a crisp green salad dressed with lemon and olive oil, or roasted vegetables for a contrast of textures and flavors.
Make it a complete meal – serve with warm crusty bread to soak up the cheesy, starchy sauce, or pair with grilled chicken, sausage, or fish for extra protein.
Savor the simplicity – take time to appreciate how basic ingredients—pasta, peas, onion, cheese—combine into something deeply nourishing and comforting.
Reimagine leftovers – if the pasta thickens in storage, add a splash of broth or water when reheating. It can also be baked with a layer of mozzarella on top for a quick pasta bake.
Enjoy it communally – place the pot in the center of the table, letting everyone serve themselves. This dish shines when shared, much like its roots in Italian home kitchens.
Nutrition Information:
For Pasta e Piselli (Italian Pasta and Peas), per 1 serving (about 1 ½ cups, assuming 4 servings total):
Calories: 365 kcal | Total Fat: 13 g | Saturated Fat: 4 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 1.5 g | Cholesterol: 15 mg | Sodium: 420 mg (depending on added salt and cheese) | Total Carbohydrates: 49 g | Dietary Fiber: 6 g | Sugars: 6 g | Protein: 16 g
Frequently Asked Questions:
Can I use fresh peas instead of frozen?
Yes. Fresh peas work beautifully when in season. Just blanch them briefly before adding to the skillet so they stay bright and tender.
What type of pasta works best for this dish?
Baby shells are traditional because they cradle the peas in every bite, but ditalini, elbow macaroni, or orecchiette also make excellent choices.
Can I make this dish ahead of time?
It’s best served immediately, as the pasta absorbs liquid and may thicken when stored. If preparing ahead, keep the pasta and pea mixture separate and combine just before serving.
How can I make this recipe lighter?
Use whole wheat or chickpea pasta for more fiber, reduce the amount of cheese, or replace some of the olive oil with vegetable broth for a lighter finish.
What can I serve with Pasta e Piselli?
It’s satisfying on its own, but pairs nicely with a fresh salad, roasted vegetables, or protein like grilled chicken, sausage, or fish. Crusty bread is also perfect for soaking up the sauce.
Why should the pasta be parboiled first instead of cooked fully?
Parboiling allows the pasta to finish cooking directly in the pea mixture, absorbing flavor from the broth and seasonings while releasing starch to naturally thicken the sauce.
How do I prevent the peas from becoming mushy?
Add frozen peas directly to the skillet and avoid overcooking them. They only need about 10 minutes of gentle simmering to stay sweet, tender, and vibrant.
What’s the secret to achieving a creamy texture without cream?
Reserved pasta water is key. Its starch blends with olive oil, cheese, and seasonings, creating a silky, cohesive sauce that clings to the pasta.
How do I balance the seasoning properly?
Salt the pasta water generously, taste the dish again after adding cheese, and adjust only at the end. Both peas and cheese add natural salt, so careful tasting ensures harmony.
What should I do if the pasta absorbs too much liquid while cooking?
Simply stir in more reserved pasta water or a splash of broth until you reach the desired consistency. This prevents the dish from becoming too dry or sticky.