Pasta is my life. I publish other recipes to keep everyone interested, but I secretly wonder, “Can I post another pasta dish now?” I vote yes. So, behold, Pasta e Piselli (Peas), one of my all-time favorite meals.
This is a one-pot wonder from Naples that can be on your table in under 30 minutes. If it sounds similar to Pasta e Zucchini, Pasta e Broccoli and Pasta e Fagioli, you’re onto something! They’re each a cross between soup and a pasta dish.
Pasta e Piselli features onions but no garlic, baby peas, small pasta, and equal parts Parmesan and Romano cheeses. I think it’s the Romano that takes it over the top. Mmmm. Mom used to make this with bacon, but we’ve kept it meatless for several years now. We don’t miss it, since there’s plenty of flavor going on here.
In case you’re wondering, I love all of these one-pot pasta dishes that I grew up eating and now make for my family. But if I had to choose my absolute favorite…it’s Pasta e Piselli (Peas) for the win!
Promise me you’ll try it!
(Recipe Source: Adapted from Mom’s version of this dish, which she learned from Nonna)