Pasta e Piselli (Pasta and Peas)

Closeup of a bowl of ditalini pasta and peas.

5 from 6 votes

Pasta e Piselli (Pasta and Peas) is a beloved one-pot meal from Naples that takes less than 30 minutes to make from start to finish. It features small bites of pasta and sweet peas bound together in a naturally creamy and slightly cheesy sauce.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 571kcal

Author: Victoria

Ingredients

2 tablespoons olive oil
1 medium onion finely chopped
1 (10-ounce) bag frozen sweet peas thawed (or 10 ounces weighed from a larger bag)
1 teaspoon kosher salt or as needed
½ teaspoon ground black pepper
5 cups water or chicken broth heated to simmering, plus more as needed (have about 1 cup of simmering water on standby)
1 pound (16 ounces / 455 grams) small pasta such as ditalini or small shells
½ cup (65 grams) grated pecorino Romano cheese plus more if desired

Instructions

Heat the oil in a large pot over medium heat. Add the onions and cook until soft and translucent, about 5 minutes.
Add the peas, salt and pepper, stir and cook for a couple more minutes. Then pour in the simmering water or broth and stir in the pasta. Bring to a boil, then lower the heat to about medium-low and continue to cook, uncovered, stirring regularly to prevent sticking.
Add more simmering water as needed if the pasta is absorbing it quickly but still not cooked through, or if you'd like a more saucy/soupy finish. Cook until the pasta is al dente, about 10 to 15 minutes.
Do not drain liquid. Stir in the grated cheese, taste and adjust seasoning if needed. Serve immediately topped with more cheese, if desired.

Notes

Store leftovers for about 3 to 5 days in the fridge in an airtight container. Reheat either in the microwave (preferred) or gently on the stovetop, adding a splash or two of water if needed.
Keep in mind that as your pasta piselli sits after it's done cooking, it will continue to absorb liquid. What starts out a bit saucy or brothy will eventually result in a drier (but still tasty) dish.
By adding simmering water or broth to the mixture, rather than cold liquid (which would require waiting longer for it to come to a boil), you will avoid overcooking the peas.
Also, cooking the pasta in the same liquid that the dish is finished in yields a naturally creamy result because of the starches released from the pasta while cooking.
Make sure to have some extra boiling or simmering water ready on the side in case you need to add it. If you have a stovetop tea kettle or electric kettle, this is a good opportunity to use it.
Optional: If desired, you can add chopped bacon or pancetta with the onions and cook them together.

Nutrition