Pasta e Piselli Recipe or Pasta with Peas and Pancetta
Pasta e Piselli is a classic old-school Italian one-pot recipe of pasta with peas; like many, my version adds pancetta, but you could use bacon or ham and lovely little pasta tubes called ditalini.
Servings 2 Servings
Calories 923kcal
Ingredients
- 200 g Frozen Peas 1⅓-1½ Cups
- 125 g Pancetta 4oz (Bacon or cooked ham make reasonable substitutions)
- 1 Medium-Large Echallion or Banana Shallot 50g
- 35 g Butter 2 tablespoon
- 175 g Small Pasta 1⅓ Cups (I use Ditalini)
- 12-18 Mint Leaves
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- 400 ml Boiling Water 1⅔ Cups
- 1 teaspoon Vegetable Stock Powder
- 25 g Grated Parmesan Cheese ¼ Cup
Instructions
- Place the peas in a sieve and run them under cold water to defrost them.
- Cut the pancetta, bacon or ham into a small (5mm or ¼") dice.
- Peel and dice the shallot as finely as you can.
- Heat an 18cm (7") pan over a medium heat and add the butter. Once the butter begins to foam, add the diced shallot and pancetta and cook for 4-5 minutes.
- Shred the mint leaves and add them to the pan with the now-defrosted peas, stir and cook for 60 seconds.
- Pour over the boiling water, and stir in the vegetable stock powder, salt and pepper. You want the water to cover the peas by 3-4cm (1½").
- Add the pasta, stir and bring the water back to the boil. Reduce the heat to a gentle simmer and cook for 7-8 minutes or until the pasta is al dente.
- Stir the Parmesan cheese through the broth and serve.
Video
Nutrition
Serving: 1 | Calories: 923kcal | Carbohydrates: 86g | Protein: 27g | Fat: 52g | Saturated Fat: 23g | Polyunsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 744mg | Fiber: 8g | Sugar: 9g
