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Pasta e Piselli is an unbelievably simple and comforting dish made with pasta, peas and Pecorino Romano cheese. It’s creamy, delicious and ready in under 30 minutes so it’s the perfect speedy dinner to whip up on busy weeknights.
Pasta e Piselli is one of my favourite comfort foods and it’s incredibly simple. In fact, after reading the recipe most would be tempted to add extra ingredients such as stock and herbs but don’t, trust me, it’s absolutely delicious just as it is.
This is another pasta dish that could almost be classed as a soup just like Pasta e Fagioli (beans) or Pasta e Ceci (chickpeas). The consistency comes down to personal preference. I like it thick and saucy rather than soupy but it thickens quickly so I recommend making it on the looser side.
This is the perfect recipe for Spring but the beauty of using frozen peas means you can enjoy this all year long!
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
Ingredients
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Pin ItIngredient notes and substitutions
- Frozen peas – you can use fresh or frozen. We use frozen the majority of the time because they’re a lot less expensive (even when in season) and we always have them in the freezer.
- Pasta – use a small pasta such as Ditali, Ditalini or Margheritini.
- Hot water – I like to boil water just before starting to cook the recipe. If you use cold water it’s fine but the recipe will take longer to cook.
- Pecorino Romano – always use freshly grated if possible. You can use Parmigiano Reggiano instead.
Step by step photos and instructions
Add 2 tablespoons of olive oil to a large pan on a medium heat and add the onion. Saute the onion gently until soft and translucent (photo 1).
Add the peas with about 200ml (3/4 cup) water and simmer for 1-2 minutes until the peas are cooked through (photos 2-4).
Remove just over half of the peas to a bowl and add a splash of water. Blitz until smooth with an immersion blender then add it back to the pan (photos 5-7).
Add the pasta with the remaining water and a good pinch of salt and pepper. Bring to a simmer and stir the pasta until al dente. The sauce should have a thick and creamy consistency but if it’s too thick you can loosen it with another splash of water (photos 8 and 9).
Turn off the heat and stir in the grated Pecorino cheese and serve (photo 10).
Recipe tips and FAQs
- Use a small pasta shape – it doesn’t matter what small shape you use but aim for one that’s similar size to the peas.
- Pasta consistency – you can serve Pasta e Piselli more on the soupy side or thick and saucy. It’s really easy to adjust the consistency by adding more water to your liking.
- Blending – I find it really easy to use an immersion blender but a regular blender will work just fine you just may need to add a little more water.
- Variations – I don’t like tinkering with this recipe because I absolutely love it just as it is but some like to add pancetta and/or garlic to their pasta and peas.
Although the pasta will keep in the fridge for 1-2 days I recommend serving it immediately as it thickens up as it cools.
More delicious pasta recipes to try
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Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Pasta e Piselli (pasta and peas)
Ingredients
- 1 large onion, finely chopped
- 2 cups (300g) frozen peas , (can also use fresh)
- 2 cups (250g) small pasta , such as ditalini or Margheritini
- 3 cups (700ml) hot water
- ½ heaped cup (50g) Pecorino Romano,, finely grated
- Salt and pepper
- 2 tablespoons olive oil
Instructions
- Add 2 tablespoons of olive oil to a large pan on a medium heat and add the onion. Saute the onion gently until soft and translucent.
- Add the peas with about 200ml (3/4 cup) water and simmer for 1-2 minutes until the peas are cooked through.
- Remove just over half of the peas to a bowl and add a splash of water. Blitz until smooth with an immersion blender then add it back to the pan.
- Add the pasta with the remaining water and a good pinch of salt and pepper. Bring to a simmer and stir the pasta until al dente. The sauce should have a thick and creamy consistency but if it’s too thick you can loosen it with another splash of water.
- Turn off the heat and stir in the grated Pecorino cheese and serve.
Notes
-
- Use a small pasta shape – it doesn’t matter what small shape you use but aim for one that’s similar size to the peas.
- Pasta consistency – you can serve Pasta e Piselli more on the soupy side or thick and saucy. It’s really easy to adjust the consistency by adding more water to your liking.
- Blending – I find it really easy to use an immersion blender but a regular blender will work just fine you just may need to add a little more water.
- Variations – I don’t like tinkering with this recipe because I absolutely love it just as it is but some like to add pancetta and/or garlic to their pasta and peas.
- Storage – Although Pasta e Piselli will keep in the fridge for 1-2 days it’s best served immediately as it thickens up as it cools. I don’t recommend freezing.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my favorite dishes growing up! I want to try by puréeing the peas, sounds so nice…
What a wonderful dish to have experienced growing up. I really love pureeing the peas it gives it such a creamy texture, hope you enjoy it!