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.)
cyndi says
How would you reheat leftovers?
Mamma C says
Hi Cyndi - The leftovers will be dry, so you'll need to add olive oil or even some broth, then warm it up in the microwave. This dish is best eaten the first day.
Jane says
This is my favorite pasta dish, so glad you posted it and I happened to find it!!
To reheat I always cook it in a pan, covered, with a pat of butter. I let the pasta get very lightly toasted.
I like the leftovers almost as much as the original dish!
Mamma C says
Hi Jane - Thanks for the reheating idea! I'm going to try that. If you love this dish, you might also enjoy Pasta with Broccoli, Pasta with Zucchini and Pasta e Fagioli.
jimmy Drake says
THANK YOU!!!!!! except for the bacon, it sounds like a GREAT Friday night filler up.Only I think ditali would be better than ditalini.. Jimmy Drake
ED note:
I have never even seen this group before. Maybe someone else thanked you also.
Mamma C says
Hi Jimmy - You're welcome! You can try with ditali, but it might take a little longer to cook. I have hundreds of recipes on my website, so be sure to check out the others! https://cookingwithmammac.com
Peggy says
Would you use broccoli the same way as the peas
Mamma C says
Hi Peggy - It is similar with broccoli, but I don't use onions. Here is the Pasta with Broccoli recipe.
jimmy Drake says
THANK YOU!!!!!! except for the bacon, it sounds like a GREAT Friday night filler up.Only I think ditali would be better than ditalini.. Jimmy Drake
jimmy Drake says
When you think about it, it wouldn't take much imagination to make this kosher.
Mamma C says
I don't have experience cooking kosher, but if you think it can be done, go for it!
Theresa says
When you say 4 1/2 cups hot water, you dont mean boiled hor water. You mean from the sink?
Mamma C says
Hi Theresa - Just hot water from the sink. It will take less time to boil than starting with cold water.
Jen says
Hi Mamma C,
Love this dish! My Italian Mother in-law (from Naples, Italy) taught me this recipe years ago however she always added a few fresh Italian tomatoes to the pan after the onions have sautéed for 5 minutes and cooked them with the onions for 5 minutes then added the peas. Love your recipes!
Mamma C says
Hi Jen - That's interesting about the tomatoes! I'm so glad you love my recipes and took the time to comment.
TAMMIE HENDRICKSON says
I love everything about this recipe. From the simplicity to the flavor.
Mamma C says
Hi Tammie - I feel the same way! I'm glad you love it. I hope you try my other one-pot pasta dishes: Pasta with Zucchini, Pasta e Fagioli and Pasta e Broccoli.
Marco says
Great recipe. Reminds me of the pasta and peas my mom made as a kid.
One question though. When you add the pasta do you let it simmer without the lid, or do you out the lid back on?
Admittedly I’m not sure how much of a difference it will make.
Mamma C says
Hi Marco - Great question! I simmer the pasta uncovered. I've added that information to the recipe.
Lucy Dasfaias says
Made this last night exactly according to your recipe and it’s perfect! I might make this my first course on thanksgiving 🙂
Mamma C says
Hi Lucy - That's great! It would be perfect for Thanksgiving. Some people serve it on Easter too.
Denise says
Very good, simple, few ingredients.
Mamma C says
Hi Denise - I'm glad you enjoyed it!
giardi says
My. Mother was from Naples.WWII bride she used pancetta and lesuer peas since I can remembe perhaps in the fifties she used fresh,
there were far fewer frozen foods back then and fresh was and is preferable.
Mamma C says
Hi Giardi - If you can find fresh peas, they would be wonderful here.
Sunny says
Growing up we made a similar dish. Peas and hard boiled eggs over pasta. Garlic, onions, oregano. Salt and pepper in peas. Add water peel cooked eggs add to peas. Cook pasta drain pasta saving some water to add if necessary. Mix peas with pasta serve with logatelli cheese. I allowed 2 eggs per person with this. Cut up, yummy.
Mamma C says
Hi Sunny - Thanks for sharing!