Pasta e Piselli (Italian Pasta with Peas)

Pasta e Piselli, or Italian Pasta with Peas, is a hearty and flavorful dish that captures the essence of traditional Italian cuisine. This soul-warming recipe combines the rich flavors of pancetta, aromatic herbs, and tender peas in a comforting broth, making it a beloved classic for many Italian families.

With its simple yet satisfying ingredients, Pasta e Piselli is perfect for cozy family dinners or gatherings with friends. Join us as we explore how to create this delicious and nourishing dish, bringing a taste of Italy to your table.

How to make Pasta e Piselli (Italian Pasta with Peas)

Ingredients:

1 heaping cup small diced pancetta (about 6 ounces)

2 Tbsp olive oil

2 cups small diced yellow onions

¼ cup chopped garlic

Pinch crushed red pepper

¼ cup tomato paste

2 quarts low- or no-sodium vegetable or chicken broth

2 sprigs rosemary

1 parmigiano or pecorino cheese rind

1 tsp salt, or to taste

½ tsp black pepper, or to taste

1 pound pasta shells + salt for water

4 cups peas or baby peas, defrosted if frozen (about 20 ounces)

Grated Pecorino Romano cheese, for serving

Extra virgin olive oil, for serving

Instructions:

Step 1:

Prep all ingredients according to specifications above.

Step 2: Cook Pancetta:

Place pancetta and oil in large pot or Dutch oven over medium-low heat.

Slowly cook it until it becomes crispy and most of the fat has been rendered. (This could take 15 to 20 minutes.)

Remove pancetta with slotted spoon and set it aside to drain on paper towels.

Remove all but about 3 tablespoons of rendered fat from the pot and use for other purpose or discard.

Leave enough fat to cover bottom of pot.

Step 3:

Add onions, garlic, and crushed red pepper.

Cook for about 4 minutes, or until onions have softened a bit, stirring occasionally.

Step 4:

Move onion mixture to one side of pot.

Then add tomato paste and cook it for about 30 seconds.

Pour in 2 cups broth and stir to loosen and scrape up any browned bits on bottom of pot.

Step 5:

Add remaining broth, rosemary, cheese rind, salt, and black pepper and stir until all ingredients are well combined.

Cover pot, increase heat to high, and bring mixture to a boil, stirring occasionally.

Immediately reduce heat to a simmer and simmer, partially covered, for about 8 to 10 minutes, or until all vegetables have softened.

Step 6:

Meanwhile, boil the pasta in salted water for half the time noted on the package.

Step 7:

Once the vegetables have softened, remove the rosemary spring and any remaining cheese rind and discard.

Then, add the partially-cooked pasta, peas and reserved pancetta to the pot and stir well.

Simmer until the pasta is al dente while stirring, then turn off heat and adjust seasoning, if necessary.

Step 8:

Ladle soup into bowls and top with some pecorino cheese and a drizzle of extra-virgin olive oil.

Buon Appetito!

Notes:

Calories and Macronutrients: The calorie content is largely due to the pasta and pancetta. The dish is relatively balanced with a good amount of protein from the pancetta and cheese, carbohydrates from the pasta, and fats from the olive oil and pancetta.

Sodium: The sodium content is relatively high due to the pancetta and cheese. Using low-sodium broth and adjusting the salt added can help manage this.

Fiber: The peas and pasta contribute to the dietary fiber, which is beneficial for digestion.

Fat Content: The recipe contains healthy fats from the olive oil and some saturated fats from the pancetta and cheese.

Protein: The combination of pancetta, peas, and cheese provides a decent amount of protein, making it a more filling dish.

Serving Size: This calculation is based on the recipe serving 8 people. Adjust the serving size according to your needs to get more precise nutrition information per serving.

Customization: You can modify the recipe to be lighter by reducing the amount of pancetta or using turkey bacon as a substitute. You can also use whole wheat pasta to increase the fiber content.

Broth: Using low-sodium or homemade broth can help control the sodium levels in the dish.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of pasta?

Yes, you can use any small pasta shape such as ditalini, macaroni, or small shells.

Adjust cooking time as needed based on the pasta type.

Is there a vegetarian alternative to pancetta?

Yes, you can use smoked tofu or tempeh as a vegetarian alternative to pancetta.

Alternatively, you can omit the pancetta and add more vegetables for flavor.

Can I make this recipe gluten-free?

Yes, you can use gluten-free pasta and ensure that the broth is gluten-free.

All other ingredients are naturally gluten-free.

Can I use frozen peas directly without defrosting?

Yes, you can add frozen peas directly to the soup.

They will defrost and cook quickly in the hot soup.

What can I use instead of tomato paste?

You can use tomato puree or a few tablespoons of tomato sauce as a substitute for tomato paste.

Adjust the quantity to taste.

How can I make this recipe dairy-free?

Omit the cheese rind and use a dairy-free cheese alternative for serving.

The rest of the ingredients are naturally dairy-free.

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used.

Just add them a few minutes earlier to ensure they cook through.

How can I make this dish spicier?

To add more spice, increase the amount of crushed red pepper or add a pinch of cayenne pepper to the recipe.

Can I prepare this soup in advance?

Yes, you can prepare the soup ahead of time and refrigerate it.

Reheat it gently on the stove, and add the partially-cooked pasta and peas just before serving to avoid overcooking.

What if I don’t have a cheese rind?

If you don’t have a cheese rind, you can add extra grated Pecorino Romano cheese directly into the soup for additional flavor.