Pasta e Piselli
A heartwarming Italian-American classic, this one-pot pasta and peas is soupy, savory, and incredibly comforting. The pasta cooks directly in the flavorful broth, creating a starchy, rich sauce. Ready in about 30 minutes, it's the perfect weeknight meal for the whole family.
For 4 servings
Render the Pancetta
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced pancetta.
- Cook, stirring occasionally, for 5-7 minutes, until the fat has rendered and the pancetta is golden and crisp.
- Using a slotted spoon, transfer the crispy pancetta to a paper towel-lined plate, leaving the rendered fat in the pot.
Sauté the Aromatics
- Add the finely chopped onion to the pot with the pancetta fat. Sauté for 4-5 minutes until softened and translucent.
- Stir in the minced garlic and optional red pepper flakes. Cook for another minute until fragrant, being careful not to burn the garlic.
Simmer the Pasta
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the salt and black pepper, then bring the broth to a rolling boil.
- Stir in the ditalini pasta. Reduce the heat to maintain a vigorous simmer.
- Cook, stirring frequently to prevent sticking, for 8-10 minutes, or until the pasta is al dente. The liquid will reduce and thicken from the pasta starches.
Finish and Serve
- Turn the heat to low. Stir in the frozen peas, the reserved crispy pancetta, and the grated Parmesan cheese.
- Cook for 2 minutes more, just until the peas are bright green and heated through and the cheese has melted into the sauce.
- Remove from heat and stir in the fresh parsley. Taste and adjust seasoning with more salt and pepper if needed.
- Ladle into warm bowls and serve immediately, garnished with extra Parmesan cheese.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a small pasta shape like ditalini, small shells, or tubetti. They cook quickly and are perfect for a soupy dish.
- 2Don't drain the pancetta fat! It's liquid gold and forms the flavorful base of the entire dish.
- 3This dish thickens as it cools. If it becomes too thick, stir in a splash of warm broth or water to loosen it to your desired consistency.
- 4Pasta e Piselli is best enjoyed immediately, as the pasta will continue to absorb liquid and can become soft if left to sit for too long.
- 5For a richer flavor, use a high-quality chicken or vegetable broth and a wedge of Parmesan cheese that you grate yourself.
Adapt it for your goals.
Vegetarian
Omit the pancetta. Sauté the onion in 2-3 tablespoons of olive oil instead. Use vegetable broth instead of chicken broth. You may need to add a bit more salt to compensate for the lack of pancetta.
Creamy VersionCreamy Version
For a creamier, more decadent version, stir in 1/4 cup of heavy cream along with the Parmesan cheese at the end.
Added VeggiesAdded Veggies
Add finely diced carrots and celery along with the onion for a more traditional 'soffritto' base and extra nutrition.
Why this is on our healthy list.
Provides Sustained Energy
The pasta provides complex carbohydrates, which are the body's primary source of fuel, offering sustained energy to power you through your day.
Good Source of Fiber
Peas are an excellent source of dietary fiber, which is important for digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Contains Complete Protein
The combination of pancetta and Parmesan cheese provides high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Frequently asked questions
Pasta e Piselli can be part of a balanced diet. It offers carbohydrates for energy, protein from the pancetta and cheese, and fiber and vitamins from the peas and onions. To make it healthier, you can use whole wheat pasta, low-sodium broth, and be mindful of the portion size.
