Want to know something about pasta that'll make you smile? In just about every Italian kitchen, from Naples to Milan, you'll find some version of pasta with veggies bubbling away on the stove. And this Pasta e Piselli? It's just pasta and peas, but oh my, what these simple ingredients can do together.
Now, I've been cooking this dish for longer than I care to admit, and let me tell you – it's as straightforward as they come. You've got your pasta, some fresh (or frozen) peas, an onion, and a good handful of Parmesan cheese. That's really all you need.
The beauty of this recipe is how it comes together in about 30 minutes – perfect for those evenings when you're tired but still want something proper on the table. There's no fancy business here, just good, honest cooking the way Italian grandmothers have been doing it forever.
I stick to the old-school method because, frankly, it just works better. Sure, you'll see all sorts of modern twists these days, but sometimes the original way is best. Trust me on this one – I've made it enough times to know what works and what doesn't.
Give this recipe a try. It's the kind of cooking that reminds you why simple food, done right, is often the most satisfying.
Recipe
Italian Pasta and Peas, known as "Pasta e Piselli" in Italy, is a classic comfort dish that combines the simplicity of pasta with the sweet freshness of green peas. This traditional recipe has been passed down through generations of Italian families and represents the essence of Mediterranean home cooking – simple ingredients transformed into a satisfying meal.
This one-pot meal can be prepared in less than 30 minutes, making it perfect for busy weeknights or when you need a quick yet nutritious dinner option. The starch from the pasta combines with the cooking liquid to create a naturally creamy sauce, while the peas add both color and nutritional value to the dish.
- 1 pound short pasta (like shells or orecchiette)
- 2 cups fresh or frozen peas
Heat olive oil in a large pot over medium heat and sauté onions until translucent, then add garlic and cook for another minute. Add the broth and bring to a boil, then add pasta and cook for about 5 minutes. Add the peas and continue cooking until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally. Remove from heat, stir in the Parmesan cheese, and season with salt and pepper to taste.
For best results, avoid overcooking the peas as they can become mushy and lose their bright green color. The pasta should be al dente when served, as it will continue to absorb liquid as it sits. If the dish becomes too dry, add a splash of hot broth or pasta cooking water to achieve the desired consistency. This dish can be stored in an airtight container in the refrigerator for up to 3 days, though it's best enjoyed fresh.
- 3 tablespoons olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves (optional)
- Red pepper flakes (optional)
This humble yet satisfying pasta dish comes from the tradition of Italian cucina povera – cooking born of frugality and simple ingredients. Pasta e piselli, as it's known in Italy, transforms everyday items like pasta, peas, and cheese into a creamy, comforting meal that has sustained families for generations.
While many variations exist across different regions of Italy, the basic combination of sweet peas and pasta in a light, savory sauce remains constant. This version takes just minutes to prepare, making it an excellent option for busy weeknights while still delivering authentic Italian flavor.
Conclusion
Pasta e Piselli's one of those old-fashioned Italian dishes that'll make you wonder why you ever fussed with fancier meals. Listen, you don't need anything complicated to make something tasty – just good pasta, fresh peas (frozen work fine too, no shame in that), and proper Parmesan cheese. Not the powdered stuff in the green can, mind you.
This recipe's been around Italian kitchens forever because it works. Cook your pasta until it's got a bit of bite to it, toss in those sweet little peas, and grate some real Parmesan over the top. That's all there is to it. The trick is in the timing – you want the peas tender but still bright green, and the pasta just right.
It's the kind of cooking that makes sense when you think about it – simple ingredients, treated with respect. Your kitchen will smell like an Italian grandmother's, and that's exactly what we're after. No need to dress it up or make it fancy. Good food is good food, plain and simple.