Pasta e Piselli (Pasta with Peas)
This Pasta e Piselli, also known as pasta with peas, is a traditional Italian one-skillet pasta recipe that's the definition of comfort. Made with sweet peas and lots of cheese, it comes together in just 30 minutes with ingredients from your fridge and pantry.
Equipment
- 1 Large Pot for boiling pasta
- 1 large skillet for sautéing and tossing pasta together
Ingredients
- 12 ounces Ditalini
- 1/2 cup finely chopped yellow onion
- 2 Garlic cloves, minced
- 8 ounces Pancetta, diced
- 1 1/2 cups Frozen peas
- 1 cup Freshly grated Pecorino Romano
- Salt & pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the ditalini until al dente. Reserve at least 2 cups of pasta water, then drain.
- In a large skillet over medium-low heat, add the pancetta. Cook for 10–12 minutes, stirring occasionally, until the fat has rendered and the pancetta is golden and crisp. Using a slotted spoon, transfer the pancetta to a plate, leaving the fat in the pan.
- Reduce the heat to medium-low. Add the onion along with a small pinch of salt and cook for 2–3 minutes, until softened and translucent. Stir in the garlic and cook for 30 seconds.
- Add the peas and season lightly with salt and freshly ground black pepper. Stir for 1–2 minutes, then add 3/4 to 1 cup of the reserved pasta water.
- Add the drained pasta to the skillet and toss well, allowing the pasta to absorb the liquid and become creamy. Add more pasta water as needed, a little at a time, until the sauce lightly coats the pasta.
- Return the pancetta to the skillet and toss to combine.
- Turn the heat off completely. Gradually add the Pecorino Romano, tossing continuously until the cheese melts into the pasta and creates a creamy sauce. Add more pasta water if needed to loosen the consistency.
- Finish with freshly ground black pepper and serve immediately.
Notes
- Don’t skip the reserved pasta water. It helps emulsify and thicken the sauce naturally.
- Mash a few peas. This trick adds creaminess without needing cream.
- Avoid overcooking the peas. Add them last so they stay tender, not mushy.
- Grate your own cheese. Pre-grated cheese won’t melt the same way and could make the sauce gritty.
- Turn off the heat before adding the cheese. This helps the Pecorino melt smoothly into the pasta instead of clumping.
- Pasta e Piselli is best enjoyed fresh, but leftovers keep well for up to 4 days in the fridge. Store in an airtight container, and reheat gently with a splash of water or broth to bring back the creaminess.
- To freeze, let it cool completely and transfer to freezer-safe containers. It may lose a bit of its texture when thawed, but you can revive it with a little extra cheese and butter. It’s a great way to keep comfort food ready to go.
Nutrition
Serving: 1servingCalories: 703kcalCarbohydrates: 75gProtein: 29gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 63mgSodium: 684mgPotassium: 491mgFiber: 6gSugar: 6gVitamin A: 541IUVitamin C: 24mgCalcium: 308mgIron: 2mg
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