Pasta E Piselli Pasta With Peas

A simple Neapolitan dish of Pasta and Peas, it’s a light one pot meal that I can have on the table in about 25 minutes. I love my Bolognese, but sometimes just want a quick, light and simple pasta night. Our Mediterranean Pasta and Orecchiette with Sausage and Broccoli Rabe are quick pastas that aren’t heavy or saucy. Today’s piselli pasta is another example of how you don’t need a long list of ingredients, or too much work in the kitchen, to put a great dinner on the table.

Ingredient Needed

Pasta – I like any small shape like shells, ditalini, macaroni, penne, fusilli, or farfalle in this dish. Diced Pancetta – If I can’t find pancetta, bacon or ham does the job. I skip it for a veggie version. Shallot – If unavailable, a small onion can be used instead. Garlic – Freshly chopped garlic. Always a must. Frozen Peas – Frozen peas make this dish so easy. Fresh peas can be used when in season. Chicken Stock – I prefer chicken stock, but veggie stock works for a vegetarian version. Red Chili Flakes – Just a pinch for some heat. I adjust to taste. Parmesan Cheese – Freshly shredded, please. Can be substituted with pecorino romano. Fresh Parsley – Other herbs like basil or thyme could also work. Butter – This really gives the sauce a boost. I use salted, but feel free to use salted if your prefer. Salt and Pepper: Season to taste.

Easy Pasta and Peas Recipe

Cook the pasta: I fill up a big pot or my dutch oven with water and add some salt. Once it’s boiling, I toss in the pasta and cook it until it’s al dente. Before draining the pasta, I scoop out about 1 cup of the pasta water and set it aside. After draining the pasta, I let it sit in the colander while I get everything else ready.
Create the sauce: I use the same pan and add the diced pancetta. I cook it until it starts to get crispy, which usually takes about 4-5 minutes. Then, I toss in the shallot and garlic and cook for another minute. After that, I add the peas, chicken broth, and a pinch of red chili flakes. I bring everything to a simmer and let it cook for about 5 minutes.
Finish the dish: I put the pasta back into the pan along with the parmesan, parsley, and butter. Then, I cook it all together, stirring constantly, until the cheese is melted and everything is mixed well. After that, I give it a taste and add salt and pepper if needed. If I want it a little saucier, I add in some of the reserved pasta water.

Serving Suggestions

I love the simplicity of this pasta and peas dish, but some great bread is always welcome on pasta nights. We often make our No Knead Bread. A fresh salad on the side is also nice. My Caesar Salad, Greek Salad, Wedge Salad and Tomato Cucumber Pesto Salad go great here. As with any pasta, a glass of your favorite wine can’t hurt. 😉

Recipe Tips

Pasta cooking: When I cook the pasta, I make sure to cook it to al dente according to the package instructions, knowing it’ll keep cooking in the sauce later. And I always reserve some pasta water because it helps me adjust the sauce’s consistency perfectly. Control the oil: If I’m using bacon instead of pancetta, I drain some of the fat before sautéing the aromatics. And if I’m using ham or skipping the meat altogether, I’ll use about 2 tablespoons of olive oil. Grate the cheese: When it comes to cheese, I always grate it fresh. The pre-shredded kind from the store has additives that stop it from melting properly. Freshly grated cheese makes all the difference in the sauce!

More 30-Minute Pasta Recipes

Pasta PuttanescaFettuccine AlfredoPesto PastaTaco PastaShrimp PrimaveraGigi Hadid PastaSalmon PastaRasta Pasta Easy. Economical. And oh so good. That’s my Pasta e Piselli for you! Give it a try the next time you’re wondering what to cook at the last minute. You just might find a new favorite. Save or pin this great recipe, so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!