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!
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, Pasta e Fagioli and Pasta e Ceci Beans, 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
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.
- Sauté the onions in olive oil.
- Add the peas and cook until nearly done. Then add the water.
- Bring the pot to a boil.
- Add the ditalini and cook the pasta until al dente.
- 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.
Frequently asked questions
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.
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.
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!
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Pasta with Peas (Piselli)
Video
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)
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.
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
(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.)
Rose says
Will make it,my Mom use to make it when I was growing up and absolutely loved it, thanks for the recipe!
Mamma C says
Hi Rose - I hope you enjoy it!
Fran says
My mom made this a lot when I was growing up. One of my favorite meals. Thank you for sharing the recipe
Mamma C says
Hi Fran - You're welcome! Enjoy.
Riya says
Loved its taste....
Mamma C says
Hi Riya - I'm so glad you loved the pasta with peas! Thanks for letting me know.
Christine Petras says
This is delicious, easy & vegetarian! A win win for my family!
Mamma C says
Hi Christine - I'm so glad to hear that! Thanks for letting me know.
Susan Ciaccia - Dollinger says
Loved loved loved it but for some reason I had all of my liquid cook off
Mamma C says
Hi Susan - I'm so glad you loved it! If all the liquid cooked off, you might need to lower the heat next time when you're cooking the pasta. Keep in mind that usually, a little liquid is present when serving, but it absorbs very quickly. If you want more liquid, you could try adding an extra half cup of water next time before boiling the pasta. You could also drizzle olive oil on top before serving.
Cindy Wooters says
This looks amazing and incorporates some of my family’s favorites! Thank you
Mamma C says
Hi Cindy - You're welcome! Enjoy.
Jay says
Made this dish this weekend and it was super easy and turned out great. I did add pancetta to it .
Mamma C says
Hi Jay - I'm so happy you enjoyed the Pasta with Peas! Pancetta would be great here.
Cheryl says
Can fresh peas be substituted ?
Mamma C says
Hi Cheryl - Sure. Just cook them for less time when you add them to the pan.
TJ says
We love this dish! Can't wait to make it again.
Mamma C says
Hi TJ - I'm so glad! Thanks for letting me know.
Adena says
This did not turn out the way it should have at all. There was a ton of water left over, even after adding the cheese. Also, the cheese became string-like and settled all at the bottom and the peas were way overcooked as well. I do not recommend this recipe.
Mamma C says
Hi Adena - This is a recipe that's been made probably 1,000 times in my family over many decades. It's also been made successfully by many others. I'm wondering what you might have done differently. I'm guessing you used more water than the recipe called for. Also, do you have a regular stove, or something that cooks extra fast? Did you use boxed pasta made from white flour?
Joseph says
Try using a wok. Better results
Mamma C says
Hi Joseph - That's interesting. Did you pour all the water in at once or one ladle at a time, like risotto?
S d says
Use real cheese. Hand grate it and add while stirring
RoseAnn Saeva says
Thank you! Were having this tonite..... cant wait! Its like my mom made
Mamma C says
Hi RoseAnn - I hope you love this as much as we do!
ninphia ridley says
what goes with it
Mamma C says
Hi Ninphia - We usually have this as a vegetarian meal with The Best Italian Green Salad with Homemade Dressing. You could have the pasta with peas as a first dish, then serve this Baked Cod with Parmesan and Garlic Butter or Breaded Italian Chicken Cutlets. Enjoy!