Pasta e Piselli (Peas and Pancetta)

Pasta e Piselli is a delicious, frugal and easy one-pot Italian recipe, that features peas, pancetta & Ditalini cooked in a simple “broth”.

Preparation for this dish will take a fairly leisurely 10 minutes and cooking takes around 20 minutes making it a fantastic mid-week meal.

Pea and Pancetta Pasta

I love peas, I always have and this recipe is one of many recipes that combines pasta with peas.

I commit the apparent crime of making my carbonara with peas, I have a pea pesto and even add peas to my tuna pasta salad.

Pasta e piselli is a far less controversial recipe, it’s proper old school, glorious in its simplicity, and it all cooks in one pot.

You fry off the pancetta, bacon or ham with some shallots, then add the peas, and some mint. Then add the pasta, water, and seasoning then simmer before you finish with parmesan cheese.

The dish is partway between a classic pasta dish and a soup, much like my tortellini soup.

It is an Italian recipe at heart and it varies greatly from region to region, in some places it is suffixed with the word “brodo” which means broth and it is served very wet.

This pea, pancetta and pasta recipe is delicious, simple and easy on the pocket too!

Frequently Asked Questions

Do I have to use pancetta?

I am a firm believer in cooking with what you can locally source when it comes to fresh ingredients.

Many will swear that this recipe MUST be made with pancetta, I say use something good that is local to you. Anything from some nice thick-cut streaky bacon, leftover gammon or some cooked ham will all work perfectly.

Are frozen peas ok?

Oh gosh yes! I make this recipe throughout the year and whilst it is fantastic with fresh spring peas from the garden, it is just as magic on a cold winter night made with frozen peas.

Just run them under cold water to defrost them whilst you prepare the rest of the ingredients. It only takes 4 or 5 minutes.

What type of pasta do you use?

The pasta in these images is called Ditalini, but you can use any small form pasta shape.

Can I make this in advance?

Yes, although you should be aware that the pasta will become a little soft and the peas will lose some colour if you cook this in advance. You will also need to add an extra splash of water when you reheat it.

It will be fine in the fridge for 2-3 days, and I would not advise freezing this recipe.

Serving Suggestions

I live to serve pasta e piselli a little dryer than some and as a result, I usually serve it with garlic bread or cheesy garlic bread.

If I were to serve it wetter (in brodo) I would use a bread with a much more open texture to mop up the juices.

Something like ciabatta or my favourite bread squeeze, this soft potato focaccia bread.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 18cm or 7″ saucepan.
• Chopping board.
• Kitchen knife.
• Sieve or colander to defrost the peas if required.
• A combination of weighing scales, measuring cups and spoons.
• Grater.
• Stirring and serving spoons.
• Kettle for boiling water.

Pasta e Piselli Step-by-Step Photos

1. Heat a saucepan over a medium heat, add the butter followed by the the shallots and bacon, cook for 5 minutes.
   
2. Add the peas and shredded mint, stir and cook for a minute.
   
3. Pour over boiling water, add the stock powder, salt, and pepper and stir.
   
4. Add the pasta and stir, bring to a boil, reduce heat to medium and cook for 7-8 minutes.
   
5. Stir through the parmesan, and serve hot.