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Pasta e Piselli

A classic Italian Pasta e Piselli made with pasta, peas, pancetta, olive oil, and onions — simple, comforting, and rooted in cucina povera tradition.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 12 oz Ditalini
  • 12 oz Peas Fresh or Frozen
  • 6 oz Pancetta diced
  • 1 medium Onion diced
  • 1/3 cup Parmigiano Reggiano grated
  • q.b. Olive Oil
  • q.b. Salt & Pepper

Method
 

  1. Dice onion and pancetta. In a pot, heat olive oil and sauté until golden, 5–7 minutes.
  2. Add peas, stir, and cook 2–3 minutes.
  3. Cover with water (about 1 inch above mixture), season with salt and pepper, bring to a boil.
  4. Add pasta directly into the pot and cook until al dente, stirring often.
  5. Adjust water if you want it more brothy or more dry.
  6. Fold in Parmigiano, adjust seasoning, and serve.