Pasta e Piselli Recipe

Pasta e Piselli, or Pasta and Peas, is a comforting Italian dish that beautifully combines tender pasta, sweet peas, and savory pancetta in a flavorful broth. This recipe is not only easy to prepare but also showcases the delightful simplicity of Italian cooking.

With the addition of aromatic garlic, fresh rosemary, and rich tomato paste, it delivers a hearty meal that’s perfect for any occasion. Whether served as a main course or a side, Pasta e Piselli is sure to warm your heart and satisfy your taste buds!

Pasta e Piselli Recipe

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 small 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: Cook Pancetta

In a large pot or Dutch oven over medium-low heat, add the diced pancetta and olive oil.

Cook slowly until the pancetta is crispy and most of the fat has rendered, about 15 to 20 minutes.

Use a slotted spoon to remove the pancetta and set it aside to drain on paper towels.

Leave about 3 tablespoons of the rendered fat in the pot.

Step 2: Sauté Vegetables

Add the diced onions, chopped garlic, and crushed red pepper to the pot.

Cook for about 4 minutes, stirring occasionally, until the onions have softened.

Step 3: Add Tomato Paste

Move the onion mixture to one side of the pot, then add the tomato paste and cook for about 30 seconds.

Pour in 2 cups of broth and stir to loosen any browned bits from the bottom of the pot.

Step 4: Combine Broth and Seasoning

Add the remaining broth, rosemary, cheese rind, salt, and black pepper.

Stir until well combined.

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

Once boiling, reduce the heat to a simmer and cook, partially covered, for about 8 to 10 minutes, until all the vegetables have softened.

Step 5: Cook Pasta

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

Step 6: Finish the Dish

Once the vegetables have softened, remove the rosemary sprigs and cheese rind.

Add the partially cooked pasta, peas, and reserved pancetta to the pot.

Stir well and simmer until the pasta is al dente, adjusting seasoning if necessary.

Step 7: Serve

Ladle the soup into bowls and top with grated Pecorino Romano cheese and a drizzle of extra virgin olive oil.

Enjoy!

Notes:

Pasta Choices: While small pasta shells work well, you can substitute with other small pasta types like ditalini or orzo. Just adjust the cooking time according to package instructions.

Pancetta Substitution: If pancetta isn’t available, you can use diced bacon or even a smoked sausage for a different flavor profile. Just be mindful of the salt content in your dish.

Broth Options: Using low- or no-sodium broth allows you to control the saltiness of the dish. If you prefer a richer flavor, chicken broth is a great choice.

Herb Variations: Fresh herbs like thyme or basil can be used in place of rosemary for a different aromatic touch. Feel free to experiment based on your preferences.

Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day. When reheating, you may need to add a splash of water or broth to loosen the mixture.

Adding Vegetables: For extra nutrition, consider adding other vegetables like spinach, kale, or carrots. Just add them during the simmering stage to ensure they cook through.

Serving Suggestions: This dish pairs well with a side salad or crusty bread for a complete meal. For an extra touch, top with additional grated Pecorino Romano cheese just before serving.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen peas instead of fresh?

Yes, frozen peas work perfectly in this recipe.

Just make sure to defrost them before adding to the dish, and they will cook quickly during the simmering process.

Is it possible to make this dish vegetarian?

Absolutely! You can omit the pancetta and use vegetable broth instead of chicken broth.

Consider adding more vegetables or even a plant-based protein for added texture and flavor.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

The flavors will deepen over time, but you may need to add a splash of broth or water when reheating.

What type of pasta works best for this dish?

Small pasta shapes, like shells or ditalini, are ideal for this recipe.

They hold onto the sauce and blend well with the peas.

You can experiment with other small shapes if desired.

Can I make this dish in advance?

Yes, you can prepare the soup base in advance and store it in the refrigerator.

Just cook the pasta separately and combine everything when you’re ready to serve to avoid mushy pasta.

Do I need to cook the pancetta until it’s very crispy?

Not necessarily. Cook the pancetta until it’s crispy and has rendered its fat, but you don’t need to overcook it.

It will continue to cook slightly when added back into the soup.

How can I tell when the vegetables are done cooking?

The vegetables are done when they are tender and have softened.

This typically takes about 8 to 10 minutes of simmering.

You can taste them to ensure they’re cooked to your liking.

What should I do if the soup becomes too thick?

If the soup thickens too much, simply add more broth or water to reach your desired consistency.

Stir it in gradually until you achieve the right texture.

Can I adjust the seasoning while cooking?

Yes, feel free to taste and adjust the seasoning throughout the cooking process.

Just remember that flavors can intensify as the dish simmers, so adjust cautiously.

Is it necessary to use a cheese rind?

While the cheese rind adds depth and flavor to the broth, it’s not essential.

If you don’t have one, you can skip it or add a bit of grated cheese directly to the soup for added flavor.