Pasta E Piselli

Here’s a cozy, simple, and traditional Italian recipe for Pasta e Piselli — a comforting dish of pasta with peas that’s quick to make and full of flavor.

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🇮🇹 Pasta e Piselli (Pasta with Peas)

Ingredients (Serves 3–4):

• 2 tbsp olive oil

• ½ small onion, finely chopped

• 1–2 cloves garlic, minced (optional)

• 1½ cups frozen peas

• 1 cup small pasta (ditalini, tubetti, small shells, or broken spaghetti)

• 4 cups vegetable or chicken broth

• Salt and pepper, to taste

• ¼ cup grated Parmesan or Pecorino Romano

• Optional: fresh parsley, crushed red pepper flakes, or a touch of butter

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🍽️ Instructions:

1. Sauté the aromatics:
   In a medium pot, heat olive oil over medium heat. Add chopped onion (and garlic if using), and sauté until soft and translucent — about 5 minutes.

2. Add the peas:
   Stir in frozen peas and cook for 2–3 minutes.

3. Add pasta and broth:
   Pour in the broth and bring to a boil. Add the pasta and reduce to a simmer. Cook uncovered, stirring often, until the pasta is al dente and the broth is mostly absorbed but still a bit soupy — about 10–12 minutes.

4. Finish the dish:
   Season with salt and pepper to taste. Stir in grated cheese and a knob of butter if desired for richness.

5. Serve:
   Spoon into bowls and top with extra cheese, parsley, or red pepper flakes if desired. Serve with crusty bread.

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📝 Tips & Variations:

• For a creamier version, mash some peas before adding the pasta.

• Add a little pancetta or prosciutto in step 1 for a heartier version.

• For a vegan version, use plant-based broth and skip the cheese or use a vegan alternative.

Would you like a one-pot version, Instant Pot method, or to make it gluten-free?