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!
(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!
- 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
- 1/3 cup freshly grated Parmesan cheese (plus more for serving)
- 1/3 cup freshly grated Romano cheese
- red pepper flakes for serving (optional)
- 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.
- 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.
Carla Todaro says
My Papa would make this almost weekly for him and I. (His version) He used shallots not onions and He preferred a small can of sweet peas and mushrooms in his. I am going to try your version soon.
Mamma C says
Hi Carla – I love shallots! They’d be great here too. I hope you enjoy our family’s pasta e piselli!
Carmela Magliocco says
This was a weekly meal for me. My Nonna & Nonno watched me while my parents worked. I still make it! It’s definitely a comfort food for me. My family came to Canada in the early 60’s from Lago, Cosenza in Calabria…I think there is a version of this in every region! Forza Azzuri 🇮🇹
Mamma C says
Hi Carmela – I love how meals like this bring back memories! My in-laws are from Acri, in Calabria, not far from Cosenza. Small world!
ingrid says
Love this,I make it also with spaghetti broken into small pieces. A handful of chopped green onions is nice to add together with the peas.
Mamma C says
I’ll have to try it with the green onions! Thanks for your comment, Ingrid.
Annie says
This looks like the perfect winter meal! I just love hearty creamy dishes like this!!
Mamma C says
Winter, spring, summer or fall…it always hits the spot! 🙂 Thanks, Annie.
Manali @ CookWithManali says
haha keep the pasta recipe coming, can never have enough! love this simple and delicious recipe 🙂
Mamma C says
I’m glad I’m not the only one who loves pasta. 🙂 Thanks, Manali!
Denise @ Sweet Peas & Saffron says
I love that your recipes are handed down through your family! And there is definitely no such thing as too many pasta recipes 😉 This one looks so delicious!
Mamma C says
This one is definitely part of my heritage, and it’s so good that I’m happy to keep the tradition going. Thanks, Denise!
Debbie says
Not enough water for the pasta
Mamma C says
Debbie, I promise it works, but you can add an extra half cup of water if you prefer. The water doesn’t get drained from the pot.
Cheryl "Cheffie Cooks" Wiser says
Oh yes please you can never have too much pasta and I love peas! Winner…
Mamma C says
And this one has no garlic, Cheryl, so it’s made for you!
Cheryl "Cheffie Cooks" Wiser says
Thank U!!! I have been using shallots a lot lately to compensate. It is working out well. Happy Valentine’s Day and have a safe, warm weekend, my friend.
Mamma C says
I’m glad to hear that. I love shallots. Happy Valentine’s Day to you, Cheryl!