Pasta e piselli, or pasta and peas, is a simple pasta dish that’s easy to make with just a few ingredients.  The creamy pasta and the sweet peas marry together beautifully with grated cheese for the ultimate comfort food.

Closeup shot of blue and white bowl with pasta e piselli.

Editor’s Note: Originally published on 9/5/2019.  Updated with full process shots and expanded info.

There is something so comforting about the combination of pasta and peas.

Whether it’s in this white pasta e piselli, or pasta with peas in red sauce, the sweetness of the peas and the creamy, starchy pasta is a winning combination.

Since this dish is made with ingredients you likely already have on hand (frozen peas, onion, and pasta), it’s perfect for times when you don’t want to run to the grocery store but still want something good!  

Ingredients shown: olive oil, onion, Pecorino Romano, ditalini pasta, hot red pepper flakes, and frozen peas.

How to make it

Each number corresponds to the numbered written steps below.

  1. Dice one large onion and grate 1 cup of Pecorino Romano cheese.  

Pasta e piselli recipe process shot collage group number one.

  1. Heat a large pot or pan to a touch less than medium heat and add 1/2 cup of extra virgin olive oil and the onions.  Note: You want to get the onions nice and soft, but impart no color to them.  Lower the heat or add a touch of water if they start to burn.
  2. Cook the onions for 5-7 minutes until very soft, then add a 1/2 teaspoon of crushed red pepper flakes and cook for another 30 seconds.

Recipe process shot collage group number two.

  1. Add 4 cups of water, 1 teaspoon of kosher salt, and 1 pound of frozen peas, and bring the mixture to a boil.  Once boiling, mash some of the peas against the side of the pot with a wooden spoon.
  2. Add 1 pound of ditalini (or other small pasta) and turn the heat down to medium.  

Recipe process shot collage group number three.

  1. Cook the pasta at a moderate simmer until al dente, stirring very frequently to avoid sticking.  If the pasta dries out, add a touch more water as needed to loosen it up.
  2. Once you’re satisfied with the consistency and the pasta has reached al dente, remove the pot from the heat and add the grated cheese.  Note: the pasta will take longer to cook than what the package instructions say when cooking in this manner.

Recipe process shot collage group number four.

  1. Taste test and add salt and pepper as needed.  Serve the pasta e piselli in bowls with a drizzle of extra virgin olive oil and more grated Pecorino Romano and enjoy!

Large wooden ladle holding pasta e piselli over Dutch oven.

Top tips

  • Equipment. Because of the amount of pasta, peas, and pasta water needed for the dish, a large pot or Dutch oven is best.
  • Peas. We prefer frozen peas for this recipe because they’re almost always in our freezer and they taste great.  If you prefer to use canned peas, you can, but be sure to drain and rinse them first.  Fresh peas are a great option, and we use them in our rigatoni primavera, but they may require additional cooking time.  They are of course harder to find and get a bit away from the tradition of this pantry pasta.
  • Consistency. Smash the peas to your liking.  We smash a few but do prefer the peas intact for our pasta e piselli.  Also, if you want a soupier consistency, add more water as needed.
  • Additions.  Many people add pancetta to their pasta e piselli, which is a great addition.  Garlic, anchovies, and fresh parsley would also be great.  If you prefer Parmigiano to Pecorino, you can substitute that as well.

Bowl of pasta e piselli with spoonful held above the bowl.

More pantry pastas you’ll love

If you’ve enjoyed this pasta e piselli recipe or any recipe on this site, give it a 5-star rating and leave a review.

We strive to satisfy a number of learning styles.  If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.

Pasta e Piselli

4.99 from 52 votes
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Servings: 4
Pasta e piselli is a simple comforting dish made with just a few ingredients. Tiny pasta is simmered with sweet peas and onions until al dente and finished with grated Pecorino cheese and plenty of extra virgin olive oil.

Ingredients 

  • 1 pound ditalini or other small shape pasta
  • 1/2 cup extra virgin olive oil
  • 1 large onion diced
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cups water plus more to thin
  • 1 teaspoon salt plus more to taste
  • 1 pound frozen peas
  • 1 cup Pecorino Romano grated
  • pepper to taste

Instructions 

  • Heat a large pot or pan to a touch less than medium heat and add the olive oil and onions. Cook the onions until soft (about 5-7 minutes), then add the red pepper flakes and cook for another 30 seconds.
  • Add the water, salt, and peas and bring to a boil. Once boiling, mash some of the peas with a wooden spoon.
  • Add the pasta and turn the heat down to medium. Cook the pasta at a moderate simmer until al dente. Make sure to stir frequently to avoid sticking and add more water if the pot begins to dry out.
  • When satisfied with the consistency and the pasta has reached al dente, remove the pot from the heat and mix in the cheese. Taste test and season with salt and pepper. If the pasta is at all dry, add extra water to loosen it up.
  • Serve in bowls with a drizzle of extra virgin olive oil and a generous amount of grated Pecorino Romano. Enjoy!

Notes

  • Any smallish pasta (small shells, elbows, orecchiette, etc.) works well.
  • Make sure to stir very frequently and add more water as required to avoid sticking.
  • Note - Some people prefer this dish on the soupier side.  If you do, just use extra water.
  • Garlic, fresh herbs, pancetta, anchovies, and a variety of other ingredients can be used to enhance this classic recipe.
  • Leftovers can be saved for up to 3 days and can be reheated in the microwave.

Nutrition

Calories: 805kcal | Carbohydrates: 105.1g | Protein: 28.6g | Fat: 33.1g | Saturated Fat: 7.3g | Cholesterol: 18mg | Sodium: 240mg | Potassium: 340mg | Fiber: 10.7g | Sugar: 12.2g | Calcium: 262mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!Check us out on Instagram at @sipandfeast or tag #sipandfeast!

This recipe was originally published on September 5, 2019. It was completely updated on April 6, 2023.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

71 Comments

  1. Alean Mercier says:

    5 stars
    Loved it!!

    1. Tara says:

      Hi Alean, we’re so happy you enjoyed the recipe and appreciate your comment!

  2. Joyce E Seefeldt says:

    5 stars
    LOVED IT!

    1. Tara says:

      Hi Joyce, we’re so happy to hear you loved this recipe and really appreciate the comment!

  3. Kathleen Mahoney says:

    5 stars
    I love this recipe, thank you

    1. Tara says:

      Hi Kathleen, we’re so happy you enjoyed the recipe and really appreciate the comment!

  4. Liane says:

    5 stars
    Love this
    My favorite when I was a kid

    Tonight I’m making your chicken thighs

    1. Jim says:

      Hi Liane, thanks for the comment and so happy you enjoyed the recipe. Hope you like the chicken as well!

  5. Melanie Wolczuk says:

    5 stars
    The is perfect! I added pancetta (and garlic) so it took closer to an hour to prepare. This will stay in our regular rotation!

    1. Jim says:

      Hi Melanie, I’m so happy you enjoyed this one and really appreciate the comment!

  6. Ann Marie Moroneso says:

    5 stars
    I make peas and pasta very often. From Mom and Dad, they made it for us all the time years ago. I also make the linguini, oglio e olio from my parents also. We are originally from Brooklyn, Italian….so we grew up with these recipes. Thanks, Jim. 5/5/23.

    1. Jim says:

      Hi Ann Marie, I’m so happy you enjoyed this one and appreciate the comment!

  7. Barbara Liedl says:

    5 stars
    Easy and delicious!! What a great combo!

    1. Jim says:

      Hi Barbara, so happy you enjoyed this one and really appreciate the comment!

  8. Denise says:

    5 stars
    Delicious!!!!

    1. Jim says:

      Hi Denise, thanks for the comment and so happy you enjoyed!

  9. Maria O says:

    5 stars
    You make it all so easy and soooo delicious plus they’re all dishes I grew up with….thank you Jim, been following you from the beginning….Bravo! 👏🏻👏🏻👏🏻

    1. Jim says:

      Hi Maria, so happy you’re enjoying the recipes and thanks for following along since the beginning!

  10. Kenneth Foster says:

    The ditalini has a cooking time of about 10 minutes using the normal cooking method. With the timing involved in this recipe, it appears the peas will be cooking for up to 15 minutes. Isn’t that too long for frozen peas? I usually boil frozen peas for about 5 minutes.

    1. Jim says:

      Hi Kenneth, no, the peas can withstand the cooking for the time stated in the recipe. You can watch my video within the recipe card to see.