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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
Sauté the Aromatics
Simmer the Pasta
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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.
This italian_american recipe takes 30 minutes to prepare and yields 4 servings. At 467.28 calories per serving with 18.23g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and Serve
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.
For a creamier, more decadent version, stir in 1/4 cup of heavy cream along with the Parmesan cheese at the end.
Add finely diced carrots and celery along with the onion for a more traditional 'soffritto' base and extra nutrition.
The pasta provides complex carbohydrates, which are the body's primary source of fuel, offering sustained energy to power you through your day.
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.
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.
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.
A typical serving of this Pasta e Piselli contains approximately 550-650 calories, depending on the exact ingredients used, such as the fat content of the pancetta and the type of pasta.
Absolutely! To make it vegetarian, omit the pancetta and use vegetable broth. Sauté the onions in 2-3 tablespoons of olive oil to start. The flavor will be different but still delicious.
Small pasta shapes are ideal because they cook quickly and are easy to eat with a spoon. Ditalini is classic, but other great options include small shells, tubetti, orzo, or any broken spaghetti pieces.
Yes, you can use fresh shelled peas. Add them to the pot during the last 3-4 minutes of the pasta's cooking time, as they may take slightly longer to cook than frozen peas.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb much of the liquid. Reheat gently on the stovetop over low heat, adding a generous splash of broth or water to bring it back to a soupy consistency.