Pasta e Piselli (Pasta and Peas)

Pasta e piselli (pasta with peas) is a simple yet super tasty spring dish of Neapolitan inspiration. Made with short pasta and fresh or frozen peas, this pasta e piselli recipe is a flavourful dish that’s like a cross between a pasta dish and a soup.

Few things spell spring like fresh peas, and pasta e piselli (which translates as pasta and peas) is my absolute favourite thing to make with the first fresh peas of the year.

But you don’t have to wait for spring to enjoy a hearty, comforting bowl of pasta and peas — this Neapolitan treat is still amazing with frozen peas.

There are multiple versions of pasta e piselli, but I like to keep things simple with just 5 ingredients.

Some versions have crispy pancetta or bacon in them, which pair perfectly with the flavour of the peas.

If you’re not vegetarian, you can add your favourite pancetta with the onion and fry it until crispy before proceeding with the rest of the recipe.

Why you’ll love pasta e piselli

• It’s the embodiment of simple Mediterranean flavours. Sweet peas, extra virgin olive oil and freshly grated parmesan are all you need for an extra flavourful dish.
• You only need 5 ingredients to make it. Extra virgin olive oil, onions, peas, pasta and parmesan, are the base ingredients for pasta e piselli. You can also add basil or other fresh herbs, but that’s entirely optional.
• You can cook it in one pot. There are several ways to cook pasta e piselli. I prefer to pre-cook the pasta for 5 minutes and then transfer it to the pot with the peas to fisnish cooking. This way, you’ll have starchy water for an extra creamy consistency. However, you can add the dry pasta and 1 litre (4 cups) water with the peas and cook until the pasta is al dente. You need to keep an eye on it and add more water if necessary.

What goes into pasta and peas?

Olive oil — Use the best quality extra virgin olive oil you can because it really makes a difference in this recipe.

Shallots — I love the delicate flavour of shallots in this pasta and peas recipe. Regular onions should work just as well, though.

Peas — You’ll need about 500 g (1 pound) fresh or frozen peas for this recipe.

Baby peas or petit pois are excellent here because they’re sweeter than garden peas, and they also cook quicker.

Pasta — Ditalini is usually the pasta of choice for pasta e piselli, but you can use any other type of small pasta.

Parmesan — Freshly grated parmesan is best in this recipe. You can also make it with Pecorino Romano or a combination of parmesan and pecorino.

Keep in mind that Parmigiano Reggiano is not technically vegetarian, so you may want to use another type of Italian cheese instead.

How to make pasta e piselli

Heat the olive oil in a large, deep pan or Dutch oven and sauté the shallot for 3-4 minutes until softened.

Meanwhile, bring a pot of water to a boil, salt it, and cook the pasta for half of the time indicated on the package.

Before draining, reserve at least 1 litre (4 cups) of pasta water.

Add the peas over the shallots together with 1 cup of pasta water and simmer for 10-15 minutes.

Transfer the pasta to the pan and gradually add some extra pasta water until the pasta is cooked al dente.

This should take about 5 minutes, and you should still have some liquid when the pasta is al dente.

Turn off the heat and stir in the grated parmesan and basil if using.

Season to taste with salt and plenty of freshly ground black pepper and serve with extra grated parmesan on top.

Make it vegan

You can easily make pasta e piselli vegan by using a vegan parmesan instead of Parmigiano Reggiano.

Alternatively, you can skip the parmesan altogether, especially if using fresh peas. Their sweet flavour plus the extra virgin olive oil will still result in a very tasty meal.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 5 days in an airtight container.
• Reheat pasta e piselli on the stovetop or in the microwave. You may need to add some water because the pasta will continue to soak up the liquid.
• I don’t recommend freezing pasta e piselli because it will be mushy when thawed.

Recipe notes and tips

• Pasta e piselli is a versatile recipe and some of the things you can add for extra texture and flavour include fresh mint, fresh parsley, chopped spring onions and red pepper flakes.
• You may not need to add any extra salt to the dish, especially if you salt your pasta water generously. Only add extra salt at the end once you’ve had a chance to taste the pasta.
• Some people prefer their pasta e piselli on the soupier side. Use some extra water until you reach the desired consistency.

If you liked this pasta e piselli (pasta and peas), you might also like some of my other easy vegetarian pasta recipes:

• Spaghetti Aglio Olio e Peperoncino
• Bucatini Cacio e Pepe
• Mediterranean Pasta with Feta and Olives
• Creamy Red Pesto Pasta
• Pistachio Pasta Sauce

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