Cooking with Mamma C

  • Recipes
  • Cod
  • Cookbook
  • Subscribe
  • Contact
menu icon
go to homepage
  • Recipes
  • Cod Recipes
  • Cookbook
  • About
  • Contact
  • Newsletter
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cod Recipes
    • Cookbook
    • About
    • Contact
    • Newsletter
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Main Dishes

    Pasta with Peas (Piselli)

    Published: Apr 21, 2023 · Modified: Apr 26, 2024 by Mamma C · This post may contain affiliate links.

    • Facebook
    • Email
    • Flipboard
    Jump to Recipe
    pinnable image for pasta with peas

    You can make Pasta with Peas (Piselli) in less than 30 minutes! You'll love this one-pot, easy recipe from Naples. Add bacon if you wish, and don't miss the video!

    Hand taking a spoonful of pasta e piselli (pasta with peas) from a bowl on a plate

    My family is from Naples, so I've been enjoying this pasta e piselli my whole life. It's one of my all-time favorite meals, and it's attracted hundreds of thousands of Cooking with Mamma C fans since I first published the recipe in 2016!

    Read on, if you want to know how to make the best Pasta with Peas! It's a one-pot meal that can be on your table in under 30 minutes. The cooking water doesn't get drained, so it's a cross between soup and a pasta dish.

    If it sounds similar to Pasta with Zucchini, Pasta with Broccoli and Pasta e Fagioli, you're onto something!

    I love all of these one-pot pasta dishes I grew up eating and now make for my family. But if I had to choose my absolute favorite...it's Pasta with Peas for the win!

    Promise me you'll try it. It's the perfect meatless meal for Lent or any night of the week! And be sure to try the Straw and Hay Pasta and Sautéed Italian Peas!

    Recipe ingredients

    dry pasta, peas, onion, olive oil, cheeses, seasonings

    Pasta: Ditalini is traditionally used for this dish. But you could substitute tubetti, elbows, little shells or any small pasta to make your macaroni and peas!

    Just make sure to use dried pasta instead of fresh, homemade pasta. Fresh pasta cooks too quickly for the one-pot, no-draining method we're using here.

    Peas: I always use frozen peas for convenience, but you can use fresh peas if they're available. I love the sweetness of baby peas, but you can use garden peas.

    Onions: Use yellow, white or red onions. Use yellow onions for a stronger flavor, red ones for a hint of sweetness or white ones for a milder flavor. Lately, I prefer yellow onions in this dish!

    Cheese: We're using equal parts of Parmesan and Romano cheeses here, achieving the perfect balance of salty and sharp flavor. For the best results, use freshly grated cheese. I use my Vitamix (affiliate link).

    Note, some vegetarians won't eat Parmesan or Romano because an animal enzyme (rennet), is used in their production. If this is an issue, vegan Parmesan can be used instead.

    Optional Bacon: Mom used to make this pasta and peas 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.

    But, see the recipe notes for instructions to add bacon or pancetta.

    How to make pasta with peas

    See the card at the end of this post for the full recipe, but here's an overview.

    collage of cooking onions, peas and making pasta with peas in a pot
    1. Sauté the onions in olive oil.
    2. Add the peas and cook until nearly done. Then add the water.
    3. Bring the pot to a boil.
    4. Add the ditalini and cook the pasta until al dente.
    5. Don't drain the water. Turn off the heat and add Parmesan and Romano.

    Recipe tips

    • Be sure to measure the water as directed to boil the pasta. We're using just enough water to cook the pasta without draining it. If you pour in too much water, you'll have watery results.
    • The water amount listed is for ditalini pasta, which generally takes about 10 minutes until it's al dente. If you use a different type of pasta that takes longer to cook, you may need to add up to a cup of extra water so it won't all be absorbed before the pasta is done.

    What to serve with it

    If you want this Pasta with Peas to be the main dish, serve it with the best Italian tossed salad and homemade Italian bread or Parmesan focaccia.

    Or, the pasta can be the first course, followed by chicken cutlets, broiled cod or oven-fried fish with a side of rapini (broccoli rabe).

    You can use beautiful Italian pasta bowls (affiliate link) to show off this delicious meal.

    bowl of pasta with peas on white plate with green napkin

    Frequently asked questions

    How should you store leftover pasta e piselli?

    It's best to eat this dish immediately, because the leftovers will get dry. But you can store pasta and peas in a sealed container in the refrigerator for up to four days. Don't freeze it, or the pasta will become mushy.

    How do you reheat pasta with peas?

    You can reheat servings of pasta and peas in the microwave, covered with wax paper. Add a little olive oil to the food first, so it won't be dry.

    You also could reheat this in a covered pan on the stove. Add olive oil or butter first.

    close-up photo of a bowl of pasta e piselli (pasta with peas)

    More recipes like this

    Be sure to check out my other pasta recipes and don't miss these:

    • Chicken Pastina Soup
    • Linguine with Clams
    • Italian Minestrone Soup
    • Fettuccine Carbonara with Pancetta
    • Orecchiette with Rapini and Sausage

    Enjoy!

    If you try this Pasta with Peas recipe, please leave a rating and a comment!

    tomato sauce, pesto, fettuccine alfredo, manicotti on book cover

    E-Cookbook!

    With my Pasta & Sauces collection, even a beginner can cook like an Italian nonna!

    Learn More
    Buy Now

    Pasta with Peas (Piselli)

    You'll love this one-pot dish from Naples that can be on your table in less than 30 minutes!
    4.57 from 152 votes
    Print Pin Rate Save Go to Collections
    Course: Main Course
    Cuisine: Italian
    Prep Time: 5 minutes minutes
    Cook Time: 22 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 6
    Calories: 424kcal
    Author: Mamma C

    Ingredients

    • 1 medium onion (yellow, white or red)
    • 2 Tablespoons olive oil
    • 1 13-ounce package frozen baby peas
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 4 ½ cups hot water
    • 1 pound ditalini or other small pasta (dried pasta, not homemade)
    • ⅓ cup freshly grated Parmesan cheese (plus more for serving)
    • ⅓ cup freshly grated Romano cheese
    • red pepper flakes for serving (optional)
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Peel and chop the onion. Heat the oil in a large pot on medium-high. Add the onions to the pot and stir to coat them with oil. Cook the onions for five minutes or until they're soft, stirring occasionally to prevent sticking. While the onions are cooking, you can grate the cheeses if needed. (I use my blender.)
    • Add the frozen peas, salt and pepper to the pot and stir to combine. Let the peas cook for five minutes, stirring occasionally. They should be almost fully cooked.
    • Add the water to the pot and increase the heat to high. Cover the pot with a lid and let the water come to a boil. When the water is boiling, add the pasta and stir it to prevent sticking. Lower the heat slightly and cook the pasta, uncovered, until it's al dente, stirring frequently to prevent sticking. (Make sure to scrape along the bottom of the pot.) When the pasta is cooked, do NOT drain the water.
    • Turn off the heat and stir in the Parmesan and Romano. Taste to see if you need any extra salt. (You may not, since the Romano is salty.)
    • Serve with extra Parmesan (or Romano) and red pepper flakes. Store leftovers in the refrigerator for up to four days. Add a little olive oil before reheating leftovers, so they're not dry.

    Video

    Notes

    • I always use baby peas, since they're sweeter than regular peas.
    • If you want to make this with meat, you can add 4 ounces of cubed pancetta or prosciutto or 3-4 strips of bacon, chopped, when the onions are soft. 
    • Use store-bought, dried pasta for this recipe. We haven't tested it with homemade pasta, which cooks much faster and may not provide enough time for the water to absorb.

    Nutrition

    Calories: 424kcal | Carbohydrates: 67g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 363mg | Potassium: 352mg | Fiber: 5g | Sugar: 6g | Vitamin A: 540IU | Vitamin C: 25.9mg | Calcium: 162mg | Iron: 2mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (Recipe Source: Adapted from Mom's version of this dish, which she learned from Nonna. Originally published on February 10, 2016, updated with a video and new photos in 2019 and republished now with more information.)

    Don't miss my Pasta & Sauces E-Cookbook! Please SUBSCRIBE and follow me on PINTEREST, FACEBOOK, and INSTAGRAM!

    More Main Dish Recipes

    • overhead bowl of broccoli cheddar soup topped with cheddar cheese
      Broccoli-Cheddar Soup with Parmesan
    • steak with compound butter and fresh rosemary
      Steak with Compound Butter
    • plate of pecornio pasta (cacio e pepe) twirled with a fork
      Cacio e Pepe Sauce (Pecorino Pasta)
    • bowl of white lasagna soup topped with ricotta
      White Lasagna Soup
    • Facebook
    • Email
    • Flipboard

    Comments

    1. MJ says

      January 29, 2025 at 8:27 pm

      5 stars
      Came out just like my mom used to make 🤌🏼🤩

      Reply
      • Mamma C says

        January 30, 2025 at 8:20 am

        Hi MJ - I'm so glad! Thanks for letting me know.

        Reply
    2. Joe M says

      September 29, 2024 at 6:45 am

      Momma C
      I’m reading this tearing as a 59 year old man tearing up thinking of my Sicilian Grandmother Rita who made this often but who add small diced potatoes. She was born in Marsala. I have not had it or made it in years and you brought me back to the kitchen table. Thank you for our what food does for all of us, restores our families memories again if only for a moment!

      Reply
      • Mamma C says

        September 29, 2024 at 10:16 am

        Hi Joe - I'm glad this brought back memories for you! Your comment means a lot to me. I hope you make this to enjoy and think of your grandmother.

        Reply
    3. Marylouise Visco says

      March 08, 2024 at 11:01 am

      I also grew up eating peas and pasta. As an adult I sometimes crave it. I made it for my family and most of them loved, including my husband who has a weird aversion to peas. I have used many of you recipes, they are the closet I have found to what my mother used to make.

      Reply
      • Mamma C says

        March 09, 2024 at 7:06 am

        Hi Marylouise - I'm so glad you're enjoying my recipes! I'm honored that they're similar to your mother's.

        Reply
    4. Ryan says

      November 27, 2023 at 12:10 am

      5 stars
      My nana brought this recipe from Italy and my mother still makes it often. It was used often in Italy because it was cheap ingredients and they were poor. Only difference in our recipe is to not use frozen peas - we use canned. We strain 3/4 of the pasta water and leave 1/4. To the quarter of pasta water that is remaining, you add the canned peas, with the tasty pea juice. Really adds a lot of flavor. Makes me feel like home.

      Reply
      • Mamma C says

        November 27, 2023 at 9:38 am

        Hi Ryan - It's good to know how to make this with canned peas. Thanks for sharing your family's version!

        Reply
    5. Joyce Trocchia says

      October 05, 2023 at 5:59 pm

      Amazing peas were not mushy, flavor was delicious. So easy and only one pot love this.

      Reply
      • Mamma C says

        October 06, 2023 at 8:06 am

        Hi Joyce - I'm so glad you enjoyed the pasta e piselli! Thank you for letting me know.

        Reply
    6. jeff says

      August 07, 2023 at 7:21 pm

      Going to make this tonight and add microwave-defrosted peas at the end. Peas boiled for 10 minutes are way to mushy for me.

      Reply
      • Mamma C says

        August 08, 2023 at 9:41 am

        Hi Jeff - The peas don't turn out mushy here and get more flavor from being sautéed with onions in oil at the beginning. But feel free to do what you prefer.

        Reply
      • Joe says

        November 02, 2023 at 9:14 am

        After reheating by adding a little olive oil and putting in the microwave the pasta was still way too dry could adding some chicken stock be an alternate way of rehydrating the dish

        Reply
        • Mamma C says

          November 02, 2023 at 9:59 am

          Hi Joe - This dish is best eaten immediately, but if you need to reheat it, adding some chicken stock should help.

          Reply
    7. Anna Bucciarelli says

      May 07, 2023 at 11:32 am

      5 stars
      My dear sweet Mama C ... this is exactly how I have always made Pasta e Piselle ... your recipe is true to the bone and I sincerely thank you for keeping Neapolitan traditions alive by passing old and dear recipes along. You are a treasure!

      Reply
      • Mamma C says

        May 08, 2023 at 1:45 pm

        Hi Anna - Your comment made my day! Thank you so much. xo

        Reply
    8. Cindy says

      April 01, 2023 at 7:24 pm

      5 stars
      My husband and I made this tonight for dinner and we both loved it! My Italian grandmother made this so many times during my childhood and I have been thinking of her lately. So I did a recipe search and found this site. This recipe is a keeper!
      Will be making this for our vegetarian friend on her next visit. Thank you Andrea for this simple one-pot memory-provoking recipe.

      Reply
      • Mamma C says

        April 01, 2023 at 8:21 pm

        Hi Cindy - I'm so glad you loved this and that it brought back memories of your nonna! FYI, I'm finding that some vegetarians don't eat Parmesan or Romano, because it's made with rennet, which is an animal enzyme. You might want to check with your friend before serving it to her.

        Reply
    9. Chrissy says

      March 24, 2023 at 2:13 pm

      I cook for a senior program and I made this pasta and pea recipe they loved it , thank you for the serving bar so I got to make it for 20. The only difference I had was I added some more water, but it was so good.

      Reply
      • Mamma C says

        March 25, 2023 at 1:35 pm

        Hi Chrissy - Your comment made my day! I'm so happy to know the seniors loved the pasta e piselli.

        Reply
    « Older Comments
    4.57 from 152 votes (135 ratings without comment)

    Leave a Reply Cancel reply

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

    Recipe Rating




    woman with blonde hair smiling. "10 years" text in lower right.

    Hi, I'm Andrea, also known as Mamma C. I've been sharing family-tested recipes from my Italian-American kitchen for a decade! I hope you'll visit often!

    More about me →

    Popular

    • slice of cheesecake on plate
      Fluffy Crustless Cheesecake (NY Style)

    • OVEN-FRIED COD RECIPE (CRISPY & DELICIOUS!)
      Oven-Fried Cod Recipe (Crispy & Delicious!)

    • portion of zucchini casserole on plate
      Italian Zucchini Bake

    • plate of sausage, peppers and onions
      Baked Sausage, Peppers and Onions

    Cookie Recipes

    • plate of amaretti cookies topped with almonds
      Amaretti Cookies (Soft & Chewy)

    • platter of almond biscotti sprinkled with powdered sugar
      Almond Biscotti Recipe

    • chocolate pizzelle held up over a platter of more pizzelles
      Chocolate Pizzelle Recipe

    • plate of italian lemon pizzelle cookies with powdered sugar
      Lemon Pizzelle Recipe

    • plate of Italian cookies with sprinkles
      Italian Cookies (Vanilla or Anisette)

    • plate of pignoli cookies dusted with powdered sugar
      Italian Pignoli Cookies (Pine Nut Cookies)

    Footer

    ↑ back to top

    RECIPES

    Newsletter

    • Sign Up! for emails and updates

    About

    • About Me
    • Contact
    • Privacy Policy
    • ACCESSIBILITY
    • Cookbook
    • Web Stories
     

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2014-2025 Cooking with Mamma C®

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.