Simple ingredients shine in pasta e piselli, a one-pot Italian pasta and peas. This humble dish packs in more flavor than you might think, can easily be made vegetarian, and makes a great weeknight dinner - on the table in about 35 minutes!
Pasta e piselli was one of the quick pasta dinners in my grandma's arsenal of meatless Friday meals, along with its brothier cousins, pasta e fagioli (beans) and pasta e ceci (chickpeas). This is my version, with a few tweaks here and there.
Now I'm not going to get into whether chicken broth has any place in a meatless dinner, but using chicken bone broth as the majority of the cooking liquid is one of my favorite ways to significantly bump up the flavor of this simple ditalini and peas recipe. The other? Simmering Pecorino Romano in with the cooking liquid.
What results is ditalini cooked to a perfect al dente in just the right amount of liquid - no draining required. This extra flavorful pasta pairs so nicely with sweet baby peas, along with onion, garlic, and the usual culprits in Italian cooking. It's fab as a weeknight dinner, but in my opinion the leftovers almost tastes better the next day for lunch! Love dishes like that.
Jump to:
Recipe Ingredients
Pasta: Tiny-tubed ditalini is the classic choice for pasta e piselli, though other small shapes can be used if needing a substitute.
Broth: Using extra-flavorful chicken bone broth is really impactful in developing a rich flavor in a simple recipe like this, though regular chicken broth is fine, too. For vegetarian pasta e piselli choose good-quality vegetable stock instead.
Pecorino Romano: Tangy, sharp, salty, and perfect. Half infuses the broth/water with an umami flavor note (then gets sucked up by the pasta), while the other half is melted into the dish just prior to serving. In longer simmering recipes like minestrone soup I like to use a solid piece for this, but go with quicker-melting shreds for this speedy (sub-15 minute) cook time. Good-quality Parmesan can be substituted if you'd rather.
Peas: I recommend making this quick and easy pasta with frozen peas, not canned, for their superior flavor. Of the frozen varieties, petite/baby peas have the sweetest taste and are my first pick here. No thawing necessary.
Step-by-Step Instructions
- Step 1: Sauté the onions for 6 minutes, then add the garlic for 1 minute more. Season with salt and pepper.
- Step 2: Add the broth and water and increase heat to a boil. Stir in half of the Pecorino and the dry pasta.
- Step 3: Cook the pasta, stirring just about constantly, until nearly all of the liquid is absorbed. Stir in the peas at this point and cook for a few minutes until the pasta is al dente.
- Step 4: Remove the pan from the heat and stir in the remaining Pecorino and parsley. Check seasoning and add more salt and pepper, if needed.
Tips and Tricks
- Stir very frequently. Ditalini will stick to the bottom of the pan in a hurry. Use a silicone or wooden utensil to stir and lift up any pieces that get stuck without scratching your pan.
- Go easy on the salt. Broth and Pecorino are both salty, so add salt to taste before serving.
- Want less pea flavor? Add the peas earlier in the cook time! Frozen peas don't take more than a few minutes to cook and heat through. The shorter amount of time they cook/heat, the more flavor is preserved (with the opposite being true, too).
Flavor Variations
- Add small-chopped pancetta or bacon along with the onion at the beginning of the cook time.
- Garnish with lemon zest or freshly-squeezed lemon juice.
- One of my favorites - sprinkle pangrattato over top. These Italian toasted breadcrumbs add perfect crunch and flavor.
- Zip it up with crushed red pepper flakes. The earlier you add them to the pot, the more pungent and spicy they make the whole dish.
- Increase the broth/water amounts for more of a soup (adjust seasonings as needed).
- Incorporate a ladle or two of marinara sauce for a tomato-y flavor.
Frequently Asked Questions
You can make vegetarian pasta e piselli by switching the chicken broth for good-quality vegetable broth and replacing the Pecorino with a Parmesan made with vegetable- or microbial-based enzymes, not animal rennet.
Yes, if you don't mind their flavor. Give them a rinse (this removes a considerable amount of sodium) and stir them into the pasta just at the end of the cook time so they don't become too mushy.
Yes. If you don't have ditalini, other small shapes can work: such as orzo, elbows, or "mini" versions of shapes like farfalle or wheels. Add additional cooking liquid if needed in order for the pasta to cook through and become al dente.
More Simple Pasta Recipes
If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!
Pasta e Piselli (Pasta and Peas)
Ingredients
- 3 Tablespoons olive oil
- ½ medium onion diced
- 1 large clove garlic minced
- 2 cups chicken bone broth or regular chicken broth, or good-quality vegetable stock
- 1 cup water
- ⅔ cup shredded Pecorino Romano divided, or Parmesan
- 8 ounces dry ditalini
- 1 ½ cups frozen baby sweet peas
- 1 ½ Tablespoons chopped fresh parsley
- Kosher salt to taste
- Cracked black pepper to taste
Instructions
- Set out the peas when beginning the recipe so they have a little time to get the chill off.
- Heat oil in a medium saucepan over medium heat. Add the onion and cook for 6 minutes or until lightly golden but not brown. Add the garlic and cook for 1 minute more.
- Pour in the broth and water, stir, and raise the heat to bring everything to a boil. Stir in about half of the Pecorino and the dry ditalini. Cook uncovered for 12-14 minutes, stirring very frequently, or until the liquid has nearly all absorbed. Stir in the peas and continue to cook for a few minutes until the pasta is al dente and the liquid has absorbed. Important to reiterate - stir very frequently during this time as the pasta will quickly stick to the bottom of the pot.
- Remove the pan from the heat and stir in the remaining half of the Pecorino and the parsley. Season with cracked black pepper and salt, if necessary, before serving.
Notes
- Meat option: Add chopped pancetta or bacon along with the onion.
- Variations: Use additional broth/water for more of a soup-like consistency, adjusting seasonings to taste. Also can be made with a ladle or two of marinara sauce stirred in.
- Serving suggestions: More shredded Pecorino, grated lemon zest, pangrattato, or a drizzle of good-quality balsamic vinegar.
- Vegetarian considerations: Replace the chicken broth with good-quality vegetable broth and switch out the Pecorino for a Parmesan made with vegetable- or microbial-based enzymes, not animal rennet.
- Storage: Store in an air-tight container and refrigerate for up to 4 days.
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
Food Safety and Nutrition DisclaimerWould you like to save this?
We'll email this post to you, so you can come back to it later!
Plus receive periodic recipe newsletter emails.
Comments
No Comments