Pasta e Piselli is a comforting Italian dish that combines pasta and sweet green peas in a simple, flavorful broth. Originating from Southern Italy, particularly Naples, it reflects the region’s love for rustic, affordable home cooking.
Traditionally made with small pasta shapes like ditalini and enhanced with onions, olive oil, and sometimes pancetta or Parmesan, it’s both nourishing and budget-friendly.
Pasta e Piselli is often enjoyed as a quick weekday meal, especially in spring when peas are fresh and abundant. Its creamy texture, despite having no cream, makes it a beloved staple in many Italian households.
Pasta e Piselli is a humble, comforting dish rooted in the heart of southern Italy, particularly Naples. This budget-friendly and satisfying recipe makes the most of pantry staples like pasta and frozen or fresh green peas.
Cooked all in one pot, this dish is ideal for busy weeknights or cozy evenings when you’re craving something warm, simple, and full of flavor.
Despite its simplicity, Pasta e Piselli carries immense cultural and nostalgic value in many Italian households. It's one of those meals every Nonna has made, often with a personal touch—perhaps a little pancetta, a dash of chili flakes, or an extra splash of olive oil. Traditionally meatless, it’s also a great vegetarian meal and can be easily made vegan.
Pasta e Piselli is a comforting Italian dish combining tender pasta and sweet green peas in a light, flavorful broth.
Often made with simple pantry ingredients like onions, garlic, olive oil, and sometimes pancetta, this rustic recipe showcases the elegance of minimalism.
The pasta—typically ditalini or small shells—cooks in the same pot, absorbing the starchy, savory liquid for a creamy texture. Finished with a touch of Parmesan cheese and fresh herbs, Pasta e Piselli is warm, nourishing, and quick to prepare.
It’s a beloved classic in Italian home cooking, especially popular during spring when fresh peas are in season.
Stir in the peas and cook for 2–3 minutes. Season with salt and pepper. If you’re using fresh peas, cook slightly longer (around 5–6 minutes) to soften.Add your pasta directly into the boiling liquid. Stir frequently to prevent sticking. Allow the pasta to cook, uncovered, according to the package instructions, usually 8–10 minutes, until al dente. Stir frequently as the starch released by the pasta will thicken the broth and create a creamy consistency.
Note: You can add more hot water if needed to loosen the mixture or keep it soupy, depending on your texture preference.
Once the pasta is cooked and the mixture is creamy (not dry), turn off the heat. Stir in the grated cheese and butter (if using) until melted and well combined. Taste and adjust seasoning again, if needed.Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Pasta e Piselli, or pasta with peas, is a humble yet comforting Italian dish, traditionally made with pantry staples like pasta, green peas, onion, and Parmesan.
Despite its simplicity, a few thoughtful tips and serving tricks can elevate this meal from ordinary to extraordinary.
1. Choose the Right Pasta Shape
Traditionally, Pasta e Piselli uses small shapes like ditalini, tubetti, or even broken spaghetti. These pasta types absorb the flavors better and create a risotto-like texture. If you don’t have those on hand, try elbow macaroni or orzo, but avoid long pasta like linguine or fettuccine.
2. Use Sweet Peas (Frozen or Fresh)
Frozen peas are a great choice for this recipe as they’re picked at peak ripeness. If using fresh peas, be sure to shell and cook them properly. Avoid canned peas—they tend to be too soft and dull in flavor.
3. Don’t Overcook the Peas
Add the peas halfway through cooking. Overcooking turns them mushy and grey. Cook just enough so they remain bright green and slightly sweet.
4. Create a Creamy Base (Without Cream)
One of the secrets to a luscious Pasta e Piselli is using starchy pasta water and mashing some peas during cooking. Stir vigorously to release the starch from the pasta. This technique helps achieve a creamy consistency without needing any dairy or cream.
5. Use a Flavor Base
Start with a soffritto: sauté finely chopped onion (or shallot) in olive oil or butter until translucent. Some families also add pancetta or guanciale for depth, but it’s delicious even vegetarian. Garlic can be added, but in moderation—it shouldn't overpower the sweetness of the peas.
6. Parmesan Rind Bonus
Simmer a piece of Parmesan rind in the broth while the pasta cooks. It infuses incredible umami flavor into the dish. Remove before serving.
7. Taste the Broth
Whether using water, vegetable broth, or chicken stock, make sure it’s seasoned well. The broth becomes the soul of the dish, so under-seasoning it can make everything taste flat.
8. Don’t Drain All the Liquid
Unlike traditional pasta recipes, you want Pasta e Piselli to be slightly brothy or creamy. Save that pasta water—don’t rinse or drain the pasta completely.
1. Serve Immediately for the Best Texture
Pasta e Piselli is best served right after cooking. Letting it sit too long can cause the pasta to absorb all the liquid and become overly soft. If that happens, add a bit of hot water or broth to loosen it back up.
2. Add Freshness with Herbs
Top with chopped fresh parsley or basil for a burst of freshness. A drizzle of lemon juice or zest can also brighten up the flavors.
3. Offer Toppings
Serve with a bowl of freshly grated Parmesan or Pecorino Romano on the side. For a little heat, offer red chili flakes or a dash of black pepper. Cracked pepper adds complexity to the mild sweetness of the peas.
4. Make It a Meal
Though hearty, you can add extra protein like shredded rotisserie chicken, poached eggs, or crispy pancetta. For a vegetarian twist, add sautéed mushrooms or artichoke hearts.
5. Store and Reheat Smartly
Store leftovers in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water or broth and stir over medium-low heat to bring back the creamy consistency.
With its balance of comfort and simplicity, Pasta e Piselli is the perfect weeknight staple. With these tips and tricks, you can turn a simple bowl of pasta and peas into a soul-satisfying experience.
Serve warm, garnished with a sprinkle of extra cheese, freshly cracked black pepper, and chopped fresh parsley or basil. Drizzle with a little extra virgin olive oil for richness.
Pasta e Piselli can be enjoyed as a first course (primo) in a traditional Italian meal or served as a main dish with crusty bread and a side salad.
While Pasta e Piselli is available year-round (thanks to frozen peas), it’s especially delightful in spring when fresh peas are in season. It’s light enough for warm weather and cozy enough for cooler evenings.
Pasta e Piselli is the epitome of cucina povera—Italian peasant cooking that turns basic ingredients into something soul-satisfying. Whether you’re cooking for yourself, your family, or guests, it brings comfort, warmth, and simplicity to the table.
It’s an ideal dish to customize and keep in your weeknight rotation—a bowl of green-flecked pasta that proves food doesn’t need to be fancy to be utterly delicious.
