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    Home » Main Dishes

    Pasta e Piselli (Pasta with Peas)

    Published: Jan 3, 2019 · Modified: Dec 1, 2022 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    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!

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

    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!

    Overhead photo of bowl of Pasta e Piselli (Pasta with Peas)

    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 Pecorino Romano (affiliate link) that takes it over the top.

    Overhead photo of ingredients for Pasta e Piselli (Pasta with Peas)

    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.

    Closeup photo of bowl of Pasta e Piselli (Pasta with Peas)

    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! And be sure to try these Sautéed Italian Peas!

    (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!

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

    Pasta e Piselli (Peas)

    A delicious, one-pot wonder from Naples that can be on your table in under 30 minutes
    4.56 from 123 votes
    Print Pin Rate Save Go to Collections
    Course: Main Course
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 22 minutes
    Total Time: 27 minutes
    Servings: 6
    Calories: 424kcal
    Author: Mamma C

    Ingredients

    • 1 medium white onion (peeled & chopped)
    • 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 (from a box)
    • ⅓ cup freshly grated Parmesan cheese (plus more for serving)
    • ⅓ cup freshly grated Romano cheese
    • red pepper flakes for serving (optional)
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    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, uncovered, 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.

    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
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    Reader Interactions

    Comments

    1. Linda Romeo

      May 19, 2021 at 5:29 pm

      5 stars
      My Lebanese mother in law made this dish. She used 3 cans of Leseur small baby peas instead of frozen. Do not drain the cans of peas. Use the entire cans and add enough water to get to the 4.5 cups of liquid. We liked ours more like a soup so probably we added more water. The cheese went on top in your bowl. Enjoy!

      Reply
      • Mamma C

        May 20, 2021 at 8:31 am

        Hi Linda - Good to know how to make it with canned peas. Thank you.

        Reply
    2. Christine k

      April 18, 2021 at 7:59 am

      Can I add spinach?

      Reply
      • Mamma C

        April 18, 2021 at 8:10 am

        Hi Christine - You could try adding some (not too much) after pouring in the water and letting it come to a boil. You might need to add another 1/2 cup of water.

        Reply
    3. SuzyQ

      February 04, 2021 at 8:04 am

      5 stars
      I’m glad I came across this last night. I had a box of ditalini and didn’t know what to do with it. The two cheeses do make the dish. Was easy and I’ll make it again. Fresh peas would be delicious I’ll bet.

      Reply
      • Mamma C

        February 04, 2021 at 8:44 am

        Hi Suzy - I'm glad you came across this recipe too! I hope you'll try some of my others as well.

        Reply
    4. Kim

      January 31, 2021 at 10:32 am

      How much water do you add?

      Reply
      • Mamma C

        February 01, 2021 at 7:40 am

        Hi Kim - All of the details are in the recipe card in the post. It's 4 1/2 cups hot water.

        Reply
    5. Kate

      November 08, 2020 at 3:37 pm

      5 stars
      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 (:

      Reply
      • Mamma C

        November 09, 2020 at 9:07 am

        Hi Kate - I'll have to try the green onions! The chicken broth sounds good too.

        Reply
    6. David DeFalco

      August 05, 2020 at 5:14 pm

      5 stars
      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!

      Reply
      • Mamma C

        August 06, 2020 at 7:51 am

        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.

        Reply
    7. Arlene Vetensky

      May 17, 2020 at 4:51 pm

      Can I freeze leftovers?

      Reply
      • Mamma C

        May 17, 2020 at 5:54 pm

        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.

        Reply
    8. Karen

      May 05, 2020 at 7:44 pm

      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!

      Reply
      • Mamma C

        May 06, 2020 at 8:32 am

        Hi Karen - Bacon is wonderful in this dish. I'm glad you enjoyed it!

        Reply
        • Ben Robertson

          September 18, 2020 at 2:19 pm

          How much bacon?

          Reply
          • Mamma C

            September 18, 2020 at 2:41 pm

            Hi Ben - Use 3 strips of thick bacon or 4 strips of thin bacon. I added that to the recipe notes. Enjoy!

    9. Mimi

      April 16, 2020 at 8:38 pm

      5 stars
      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!!

      Reply
      • Mamma C

        April 17, 2020 at 10:34 am

        Hi Mimi - I'm so glad you enjoyed the pasta with peas! You may also like this pasta with zucchini and pasta with broccoli.

        Reply
        • mimi

          April 20, 2020 at 12:17 pm

          well, i'm hoping to grow zucchini this summer, so... thank you!

          Reply
          • Mamma C

            April 22, 2020 at 12:09 pm

            You're welcome, Mimi!

    10. Janis

      April 12, 2020 at 4:01 pm

      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?

      Reply
      • Mamma C

        April 13, 2020 at 9:57 am

        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.

        Reply
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