🇮🇹 PASTA E PISELLI (Italian Pasta and Peas)
Ingredients (Serves 2–3):
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200g (about 7 oz) ditalini or tubetti pasta (small pasta shapes)
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200g (1 ½ cups) frozen or fresh peas
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½ onion, finely chopped
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2 tbsp olive oil
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1 tbsp butter (optional, for richness)
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30g (¼ cup) grated Parmigiano-Reggiano or Pecorino Romano
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Salt and black pepper to taste
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Water or vegetable broth (about 3–4 cups)
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(Optional) Pancetta or prosciutto for a non-vegetarian version
Instructions:
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Sauté the base:
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In a pot, heat olive oil (and butter, if using).
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Add chopped onion and cook on low heat until soft and translucent (about 5–7 minutes).
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(Optional: Add diced pancetta or prosciutto now and cook until lightly crispy.)
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Add peas:
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Stir in the peas and cook for 2–3 minutes.
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Season with a pinch of salt and pepper.
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Add liquid & pasta:
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Pour in just enough hot water or broth to cover the peas (about 2–3 cups to start).
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Bring to a boil, then stir in the pasta.
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Keep adding a bit more liquid as needed and stir frequently, like a risotto, until the pasta is al dente and the mixture is creamy (about 10–12 minutes).
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Finish:
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Turn off the heat.
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Stir in the grated cheese and a little more olive oil or butter if you like.
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Let sit for 2–3 minutes before serving.
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Tips:
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It should be creamy, not soupy, but not dry either.
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For extra richness, stir in a spoonful of ricotta or mascarpone at the end.
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Can be enjoyed hot or at room temperature.
Would you like a vegan version, or one with more protein (like with egg or sausage)?