Join us for an adventure in flavor!

    Pasta e Piselli

    This Pasta e Piselli recipe is perfect for those last minute weeknight dinners, when you want something tasty and comforting, without a lot of hassle.

    A simple Neapolitan dish of Pasta and Peas, it’s a light one pot meal that you can have on the table in about 25 minutes.

    This Pasta e Piselli is a light and simple Neapolitan pea pasta that makes for a great easy weeknight dinner.

    I love my Bolognese, but sometimes just want a quick, light and simple pasta night. Our Mediterranean Pasta and Orecchiette with Sausage and Broccoli Rabe are quick pastas that aren’t heavy or saucy.

    Today’s piselli pasta is another example of how you don’t need a long list of ingredients, or too much work in the kitchen, to put a great dinner on the table.

    This Pasta e Piselli is a light and simple Neapolitan pea pasta that makes for a great easy weeknight dinner.

    Ingredient Notes

    • Pasta – Any small pasta shape like shells, ditalini, macaroni, penne, fusilli, or farfalle will work great in this dish.
    • Diced Pancetta – If unavailable, bacon or ham can be substituted. Omit for a vegetarian version.
    • Shallot – If unavailable, a small onion can be used instead.
    • Garlic – Freshly chopped garlic. Always a must.
    • Frozen Peas – Frozen peas make this dish so easy. Fresh peas can be used when in season.
    • Chicken Stock – Vegetable stock can be used for a vegetarian version.
    • Red Chili Flakes – Adds a touch of heat. Adjust according to your heat preference.
    • Parmesan Cheese – Freshly shredded, please. Can be substituted with pecorino romano.
    • Fresh Parsley – Other herbs like basil or thyme could also work.
    • Butter – This really gives the sauce a boost. I use salted, but feel free to use salted if your prefer.
    • Salt and Pepper: Season to taste.

    Easy Pasta and Peas Recipe

    1. Cook the pasta: In a large pot or dutch oven, boil pasta in salted water according to package directions to al dente. Reserve 1 cup pasta water before draining. Drain and leave in colander.

    draining the pasta

    2. Create the sauce: In the same pan, add the diced pancetta and cook until it begins to crisp up, about 4-5 minutes. Add shallot and garlic. Cook for 1 minute. Add peas, chicken broth and red chili flakes. Bring to a simmer and cook for 5 minutes.

    simmering the peas

    3. Finish the dish: Return the pasta to the pan along with parmesan, parsley and butter. Cook, continuously stirring, until cheese is melted and everything is well combined. Taste and season for salt and pepper. If desired, you can add in some of the reserved pasta water for a saucier consistency.

    final product

    Serving Suggestions

    I love the simplicity of this pasta and peas dish, but some great bread is always welcome on pasta nights. We often make our No Knead Bread.

    A fresh salad on the side is also nice. Caesar Salad, Greek Salad, Wedge Salad and Tomato Cucumber Pesto Salad go great here.

    As with any pasta, a glass of your favorite wine can’t hurt. 😉

    Recipe Tips

    • Pasta cooking: Cook the pasta to al dente according to package instructions, as it will continue to cook in the sauce. Reserving pasta water helps in adjusting the sauce’s consistency.
    • Control the oil: If using bacon instead of pancetta, you may want to drain some fat before sautéing the aromatics. If using ham, or leaving out the meat altogether, use 2 tablespoons of olive oil.
    • Grate the cheese: Always use freshly grated cheese. The pre-shredded stuff in stores contains additives that prevent proper melting.
    This Pasta e Piselli is a light and simple Neapolitan pea pasta that makes for a great easy weeknight dinner.

    Leftovers and Storage

    This pea pasta is great as leftovers for the next few days. Store it in an air tight container in the refrigerator up to 3-4 days.

    Reheat leftovers in the microwave or on stovetop over medium heat, with a splash of water or olive oil if it has dried out.

    More 30-Minute Pasta Recipes

    Pasta Puttanesca
    Fettuccine Alfredo
    Pesto Pasta
    Taco Pasta
    Shrimp Primavera
    Gigi Hadid Pasta
    Salmon Pasta
    Rasta Pasta

    This Pasta e Piselli is a light and simple Neapolitan pea pasta that makes for a great easy weeknight dinner.

    Easy. Economical. And oh so good. That’s Pasta e Piselli for you! Give it a try the next time you’re wondering what to cook at the last minute. You just might find a new favorite.

    Save or pin this great recipe, so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!

    Pasta e Piselli, on our Gypsy Plate… enjoy!

    bowlful of pasta e piselli atop the Gypsy Plate
    featured image for pasta e piselli recipe

    Pasta e Piselli (Pasta and Peas)

    Yield: 4-6 servings
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes

    This Pasta e Piselli is a light and simple Neapolitan pea pasta that makes for a great easy weeknight dinner.

    Ingredients

    • 1 pound pasta (see note 1)
    • 4oz diced pancetta (see note 2)
    • 1 shallot, sliced
    • 4 garlic cloves, finely chopped
    • 1 pound frozen peas
    • 1 cup chicken stock
    • ¼ tsp red chili flakes
    • 1 cup freshly shredded parmesan cheese
    • ¼ cup fresh parsley, chopped
    • 2 Tbsp butter
    • salt, to taste
    • pepper, to taste

    Instructions

    1. In a large pot or dutch oven, boil pasta in salted water according to package directions to al dente. Reserve 1 cup pasta water before draining. Drain and leave in colander.
    2. In the same pan, add the diced pancetta and cook until it begins to crisp up, about 4-5 minutes.
    3. Add shallot and garlic. Cook for 1 minute.
    4. Add peas, chicken broth and red chili flakes. Bring to a simmer and cook for 5 minutes.
    5. Return the pasta to the pan along with parmesan, parsley and butter. Cook, continuously stirring, until cheese is melted and everything is well combined.
    6. Taste and season for salt and pepper. If desired, you can add in some of the reserved pasta water for a saucier consistency.
    7. Serve immediately.

    Notes

    1. Use any of your favorite small pasta shapes like shells, ditalini, macaroni or bowtie.
    2. Can be substituted with bacon or ham, or omitted altogether. If using ham or going meatless, use 2 Tbsp olive oil for sautéing.
    3. Leftovers are good for 3-4 days, refrigerated in an airtight container. Reheat in the microwave, or on stovetop over medium heat. Add a little water or oil if the dish has dried out.

    Nutrition Information
    Yield 6 Serving Size 1
    Amount Per Serving Calories 390Total Fat 19gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 9gCholesterol 35mgSodium 475mgCarbohydrates 38gFiber 5gSugar 5gProtein 17g

    Nutrition information calculated by Nutritionix.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

    Get griddling! Try these Blackstone Recipes!

    Never miss a recipe!

    Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.



      2 thoughts on “Pasta e Piselli”

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Search by Cuisine

      Travel a word of flavors with GypsyPlate. Sort our recpes by regions:

      GypsyPlate logo.
      Skip to Recipe