Pasta e piselli is a super easy hearty pasta dish. There are only a few ingredients in this one, but they marry together beautifully. The creamy texture of the pasta, the sweetness from the peas, plus a healthy amount of grated cheese, extra virgin olive oil and black pepper make the ultimate comfort food recipe.
Everyone has a favorite quick and easy pasta dish. Yours might be this Pasta Fagioli or Pasta e Ceci Recipe. Or even this Pasta With Broccoli. They’re all great with either Pecorino Romano or Parmigiano Reggiano on top. Use either cheese you like, and don’t let anyone tell you that something has to be made a specific way!  There are a million ways to make great Italian food!
In this pasta e piselli recipe I’ll show you how to cook the pasta halfway and finish it with the peas and ladles of pasta water to achieve an ultra creamy consistency. Don’t feel like doing that? That’s fine. It’s quicker and easier, and just as tasty to just mix in a small shaped ‘al dente’ pasta (ditalini, tubetti, small shells, etc.) and eat it right away with some grated cheese, black pepper and a drizzle of extra virgin olive oil.
The added step of cooking it in the pasta water, in our opinion, adds a better texture and flavor to the pasta, so try it that way at some point if you desire.
How To Make Pasta E Piselli (Peas)
Each numbered pic corresponds to the numbered written instructions below.
- Begin by bringing a large pot of salted water to a boil (2 Tbsp kosher salt per gallon of water) and cooking your pasta until halfway done. Also, chop an onion into smallish pieces (a little bit larger than the peas is perfect).
- In a large pot or pan (large enough to accommodate 1 pound of pasta, 1 pound of peas and the onion), turn heat to medium-low and coat the bottom of the pan with a 1/4 cup of olive oil.
- Add the chopped onion and saute for about 5-7 minutes until translucent.
- Add the frozen peas to the pan and a ladle of pasta water.
- Add a teaspoon of kosher salt and a teaspoon of black pepper and let the peas cook for a couple of minutes.
- Strain, or remove with a pasta spider (as shown), the half cooked pasta and add to the peas and onions. Make sure to reserve all the pasta water.
- Turn heat to medium and add a few ladles of the pasta water and stir with a wooden spoon frequently to avoid sticking. Every minute or so add a ladle or 2 more of the pasta water.
- The pasta will absorb the pasta water and the peas and onion flavors. Check the pasta for doneness every so often. When the pasta is completely cooked though turn off the heat and bring to the table. The reserved pasta water can be used to thin out the dish if necessary at the table.
Serve with a bunch of Pecorino Romano or Parmigiano Reggiano cheese. A nice healthy drizzle of extra virgin olive oil is perfect on top, and of course more cracked pepper or chili flakes if desired. Depending on which cheese is used, more salt might be required. Keep in mind Pecorino Romano is very salty.
Top Tips
- Because of the large amount of pasta, peas, and pasta water required to be cooked at the same time, cooking the dish in a large dutch oven or pot might be easier.
- Stir frequently and add ladles of pasta water as required to avoid sticking.
- Note – Some people prefer this dish on the wetter side. If you do, just use a lot more pasta water to make it almost soupy.
- Frozen, fresh, or canned peas can be used. If using canned, make sure to drain and rinse them first.
- Garlic, fresh herbs, pancetta, anchovies and a variety of other ingredients can be used to enhance the standard recipe.
- The dish is often cooked with ditalini, but use any small shaped pasta you like.
Try These Other Comforting Pastas
- Rigatoni Alla Norma
- Italian Sausage With Pappardelle
- Authentic Italian Meatballs And Sunday Sauce Recipe
- Bucatini Cacio E Pepe
- Spaghetti Carbonara
If you’ve enjoyed this Pasta E Piselli Recipe or any recipe on this site please let us know in the comments. We would love to hear how you did and it’s nice to show others as well. Thanks!
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Pasta e Piselli (peas)
Ingredients
- 1 pound ditalini or tubetti
- 1 pound frozen peas
- 1 large onion
- 1/4 cup olive oil
- 1/4 cup extra virgin olive oil
- 1 cup Pecorino Romano
- 1 tsp kosher salt
- 1 tsp black pepper
Instructions
- Cook pasta to halfway done in salted (2 Tbsp kosher salt per gallon) water. Reserve the pasta water.
- In a pan or pot large enough to accommodate the pasta and peas, saute chopped onion in a 1/4 cup olive oil over medium-low heat until translucent (about 5-7 minutes).
- Add 1 pound of frozen peas to the onions along with a ladle of pasta water. Season the peas with 1 tsp kosher salt and 1 tsp black pepper and let cook for a few minutes.
- Strain half cooked pasta while reserving the pasta water and add to the pan with the peas and onions. Add a few ladles of pasta water, turn heat to medium and finish cooking the pasta. Stir frequently with a wooden spoon to avoid sticking and add more pasta water as needed. Keep taste testing the pasta for doneness, and when finished remove from the heat.
- While plating use any reserved pasta water to loosen up the pasta and peas if required. Serve in bowls with a drizzle of extra virgin olive oil and a generous amount of grated cheese. Enjoy!
Notes
- Use a pot/pan large enough to accommodate the pasta, peas and pasta water.
- Stir very frequently and add ladles of pasta water as required to avoid sticking.
- Note - Some people prefer this dish on the wetter side. If you do, just use a lot more pasta water to make it almost soupy.
- Frozen, fresh, or canned peas can be used. Drain and rinse canned peas before using.
- Garlic, fresh herbs, pancetta, anchovies and a variety of other ingredients can be used to enhance the standard recipe.
- The dish is often cooked with ditalini, but use any smallish pasta you prefer.
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