Pasta e Piselli (Pasta with Peas) is my favorite one-pot meal from Naples! It's ready in less than 30 minutes! Add bacon if you wish, and don't miss the video!
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 (Pasta with 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.
Mmmm.
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.
If you're looking for a fabulous vegetarian meal, this is it! But, see the recipe notes for instructions to add bacon.
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 (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!
(Recipe Source: Adapted from Mom's version of this dish, which she learned from Nonna. Originally published on February 10, 2016, and republished now with a video, updated photos and text and a new recipe card.)
Here's the old photo. What a difference a few years makes!
Pasta e Piselli (Peas)
Ingredients
- 1 medium white onion (peeled & chopped)
- 2 Tablespoons olive oil
- 1 13-ounce package frozen baby peas
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 1/2 cups hot water
- 1 pound ditalini or other small pasta (from a box)
- 1/3 cup freshly grated Parmesan cheese (plus more for serving)
- 1/3 cup freshly grated Romano cheese
- red pepper flakes for serving (optional)
Instructions
- Peel and chop your 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 your cheeses if needed.
- 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 your 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 your pasta and stir it to prevent sticking. Lower the heat slightly and cook the pasta until it's al dente, stirring frequently to prevent sticking, making sure to scrape the bottom of the pot. When the pasta is cooked, do NOT drain the water.
- Turn off the heat and stir in your 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 at the table. Store leftovers in the refrigerator for up to five days.
Notes
- I like to use a white onion here, since it's more mild than the yellow or red ones.
- I always use baby peas, since they're more sweet than regular peas.
- If you want to make this with meat, you can add chopped bacon or pancetta when the onions are soft. Use 3 strips of thick bacon or 4 strips of thin bacon.
- Use boxed 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.
Kate
Simple goodness.
I do some chicken broth in addition to hot water. Chopped green onions in addition to white onions is how I remember it from my childhood, and a pretty topping, too.
Thanks for the reminder on how simple and wonderful this dish is (:
Mamma C
Hi Kate - I'll have to try the green onions! The chicken broth sounds good too.
David DeFalco
I grew up eating this dish during the summers in northern NJ during the 1950s//1960s. It always had bacon, and was only ever made with FRESH peas straight out of the pod (hence being a summer-only dish). My mom used elbow macaroni, but any small pasta would work well. BTW - my family is Sicilian. Anyway, thanks for bringing back some fond memories. I'll make this soon, if i can find some fresh peas!
Mamma C
Hi David - Thanks for sharing your memories! Fresh peas are hard to come by, so we've always used frozen ones. I bet the fresh are delicious. If you don't want to wait so long though, I recommend the frozen Birds Eye Baby Sweet Peas, which I find to be the best I've tried.
Arlene Vetensky
Can I freeze leftovers?
Mamma C
Hi Arlene - We've never tried it. I'm wondering if it would make the pasta too mushy. Let me know if you try it.
Karen
I made this tonight and it was excellent. The only change I made was sauteing some bacon until it was crisp and using the bacon fat to cook the onions in. I added the bacon back in right before serving. I'll definitely make this again. Thank you for a great recipe!
Mamma C
Hi Karen - Bacon is wonderful in this dish. I'm glad you enjoyed it!
Ben Robertson
How much bacon?
Mamma C
Hi Ben - Use 3 strips of thick bacon or 4 strips of thin bacon. I added that to the recipe notes. Enjoy!
Mimi
this was great! We had it tonight, I made half a recipe. The first time I ever didn't "drain" the pasta. It was delicious!!
Mamma C
Hi Mimi - I'm so glad you enjoyed the pasta with peas! You may also like this pasta with zucchini and pasta with broccoli.
mimi
well, i'm hoping to grow zucchini this summer, so... thank you!
Mamma C
You're welcome, Mimi!
Janis
I am also Calabrese. My mom used to make this when I was young - a million years ago. So great to have an actual recipe! It’s delicious and so perfect.
One question: With regard to the nutritional info - what is the serving size?
Mamma C
Hi Janis - I'm glad you enjoyed this Pasta e Piselli recipe! This makes six servings, but I haven't measured the exact amount in each.