Pasta e piselli is the perfect combination of soup and pasta! It is an easy, vegetarian, one pot meal that is full of flavor. This recipe is originally from Naples but has been adapted in many ways by Nonna’s everywhere! Growing up, pasta e piselli was a common dinner request that our moms would whip up any night of the week. The flavors of the onions, peas, and tomatoes come together in a savory and unique broth.
Nanna’s pasta e piselli was always the best! She would cook her peas for up to two hours making them super soft and flavorful. We reduced the cooking time to make it an easy weeknight meal that still compares to hers. To top it off, it’s even baby Enzo approved!
We hope you enjoy this family favorite!
Wise words from Nanna
Peas- You can use frozen, fresh, or canned peas (rinsed well). We usually use frozen because it’s the easiest.
Water- You can use more or less water when adding the reserved pasta water for a soupier or more pasta-like dish.
Additions- This is how our family has always made pasta e piselli, but we have seen additions to the saute step such as a piece of pancetta, tomato sauce instead of a tomato, Italian sausage, and a parmesan rind.
Serves: 4
Prep Time: 10 minutes
Total Time: 1.5 hours
Ingredients:
4 tbsp olive oil
6 bulbs of finely sliced green onions (white and green parts)
1 roma tomato – diced
2 tbsp – fresh chopped italian parsley
4 cups of frozen or fresh green peas
1 tbsp of condensed chicken broth
1 tsp of salt (you may need to add more later if you add more water)
½ tsp chili flakes (skip if you don’t like spice)
½ tsp italiano seasoning
4-6 cups of hot water
1 pound of small shaped pasta (we use broken up spaghettini but ditalini or tubetti works too)
Instructions:
- In a large pan or pot (large enough to accommodate the peas and pasta) warm olive oil then saute the green onions and tomatoes for 5 minutes. Add the peas and cook for an additional 10 minutes.
- Add 4 cups of hot water and bring to a boil. Once boiling add the salt, chili flakes, Italiano seasoning, parsley and chicken broth. Simmer for 1 hour, stirring occasionally.
- At about 30 minutes in, start boiling your salted water to cook the pasta. Cook pasta until it is almost done (it will finish cooking in the broth). Strain the pasta, reserving the pasta water. Add the pasta to the broth, adding in ladles of pasta water if needed (we typically add 2-3 ladles of the pasta water).
- Let the pasta finish cooking in the broth for 3-5 more minutes. Top with grated parmesan cheese.
Buon appetito!
With love,
M & A xo