Pasta with Peas and Ham in a Broth.

Adding pasta to a soup is a long-standing way of adding bulk to simple flavours and this pasta with peas and ham in a broth embraces that idea to create a satisfyingly simple but filling dish for early spring!

Adding pasta to a soup is a long-held way of adding bulk to simple flavours and this pasta with peas and ham in broth recipe embraces that idea to create a satisfyingly simple but filling dish for early spring!

Pasta with Peas and Ham in a Broth.

My latest recipe of pasta with peas and ham in a broth may sound unusual.

However, it is actually based on an old Italian recipe of pasta squares and peas in broth. AKA pasta e piselli in brodo, and it is stuffed full of all of my favourite things to eat!

It is a recipe that I believe hails from the Lazio region surrounding Rome. Although I am happy to be corrected on that.

It is also a recipe carrying on the theme of peas and ham. One that I explored in my recent pea and ham risotto with goats cheese recipe. 

It is one of those stupidly simple recipes that manages to straddle being both light and filling all at the same time.

This is pretty much perfect for me at this time of year. But it is also a great way of getting a bright spring tasting dish on the menu all year round.

Adding pasta to a soup is a long-held way of adding bulk to simple flavours and this pasta with peas and ham in broth recipe embraces that idea to create a satisfyingly simple but filling dish for early spring!

Pasta With Peas.

Whilst peas may not be the first vegetable that people associate with pasta it is a combination I use a lot.

Peas offer a wonderful notes of sweeteness in all sorts of recipes and I happen to think that pasta with peas is a heavenly combination.

In this paticular recipe that sweetness is the perfect counterpoint to the salty pancetta.

A combination that has been used many times before here on my site.

No doubt a combination that will also be used many times in the future.

Adding pasta to a soup is a long-held way of adding bulk to simple flavours and this pasta with peas and ham in broth recipe embraces that idea to create a satisfyingly simple but filling dish for early spring!

Spring Is Springing.

In case you had not noticed it is April on Sunday! How the hell did that happen?

Anyway as a result of this many of our crops are in the ground. The first of our peas have managed to poke their head through the soil.

For that reason, we are very blazé about using up the last of our frozen peas. In fact looking back through my recipe archive it would seem that this time of the year really is ‘pea time’ for me.

I guess it is because I know I am 8-10 weeks away from topping up our freezer with another 12-15kg of fresh peas.

That, of course, does not count the ones I use fresh or just nibble on as a snack.

Yes I am perfectly happy nibbling on peas in the same way many people nibble on nuts or crisps. Crisps, for my American readers, are what you guys call chips!

Anyway, even if you are not trying to deplete your freezer stock, you should definitely give this pasta with peas recipe a run through the mill!

Adding pasta to a soup is a long-held way of adding bulk to simple flavours and this pasta with peas and ham in broth recipe embraces that idea to create a satisfyingly simple but filling dish for early spring!
Pasta with Peas and Ham in Broth

Pasta with Peas and Ham in Broth

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Adding pasta to a soup is a long-standing way of adding bulk to simple flavours and this pasta with peas and ham in a broth embraces that idea to create a satisfyingly simple but filling dish for early spring!

Ingredients

  • 75 g Onion
  • 30 g Celery
  • 1 Tbsp Olive Oil
  • 100 g Pancetta
  • 200 g Frozen Peas
  • 1 Tsp Tomato Puree
  • 500 ml Chicken Stock
  • 150 g Pasta I use small squares
  • Salt and Pepper

Instructions

  1. Finely dice the onion and celery and then cut the pancetta into 5mm cubes
  2. Heat a pan over a medium heat and when hot add the oil.
  3. Afterwards add the onion, celery and half of the pancetta and cook for 10 minutes.
  4. Whilst this is cooking par cook the pasta for 4-5 minutes in boiling water.
  5. Add the frozen peas to then pan and stir until defrosted.
  6. Shortly after this pour in the chicken stock and add the tomato puree and stir.
  7. Once this has come to the boil add in the pasta squares and remaining pancetta, then reduce the heat and simmer until the pasta is cooked.
  8. Serve sprinkled with coarsely grated Parmesan cheese and freshly chopped parsley.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 627 Total Fat: 37g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 44mg Sodium: 615mg Carbohydrates: 51g Fiber: 7g Sugar: 11g Protein: 21g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

12 thoughts on this Recipe:

  1. When my son was little he used to snack on peas al the time and people thought it was so strange! Love that you do that! This soup look delicious and full of so many yummy flavors!!!

  2. What a wonderful flavour combination! I’ve been really into adding peas to my meals recently and I love a good bowl of homemade soup, so this is definitely being made soon!

  3. This soup looks very tasty! I like all the ingredients that are included in this soup. This is perfect for me and my family. I definitely want to try this! Thanks for sharing this great recipe!

  4. Well, I love peas, bacon, AND pasta…like equally! So, I’m pretty sure this one’s a win-win! I love the chopped up lasagna idea as well! Thanks for the recipe!

    • This is such an old school recipe, no idea how it took me so long to stumble across it. One of my favourite spring recipes.

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