Ready in: 30 minutes · Serves: 4 · Technique: Stovetop · Storage: Refrigerator for up to 3 days.Quick Answer
Pasta e Piselli is a comforting Italian dish made by combining pasta, sautéed onions, garlic, peas, and vegetable broth for a hearty meal.As the crisp air of fall settles in New York City, I've found myself drawn to the comforting embrace of classic Italian dishes. With Thanksgiving around the corner, it's the perfect time to incorporate hearty, satisfying meals into my repertoire, and what better than a comforting bowl of Pasta e Piselli? The simple yet bold flavors of this dish echo the essence of home-cooked meals and gather family around the table.
A Heartwarming Fall Classic
Why You'll Love This Recipe
- Rich and comforting flavors that evoke the warmth of home-cooked meals, perfect for fall.
- Quick and easy to prepare, making it an ideal choice for busy weeknights or festive gatherings.
- Versatile dish that can serve as a hearty main course or a delightful side.
- Can be customized with additional ingredients like pancetta or herbs for extra flavor.
- Leftovers can be easily stored and reheated, ensuring you can enjoy this dish for days.
Ingredients
Gather these simple ingredients to create a comforting bowl of Pasta e Piselli.
Pasta
- 12 ounces (340g) of dried pasta (like ditalini or small shells)
Aromatics and Vegetables
- 1 tablespoon of extra-virgin olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of frozen peas
Broth and Seasoning
- 4 cups of vegetable broth
- ½ cup of freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh basil or mint for garnish (optional)
How to Make Pasta e Piselli (Step-by-Step)
Follow these simple instructions to prepare a delicious bowl of Pasta e Piselli.
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add in your pasta and cook according to the package instructions until al dente. The water will transform into a light embrace for the pasta; a little sprinkle of salt enhances its flavor.
Step 2: Sauté the Aromatics
While the pasta is cooking, heat the extra-virgin olive oil in a large skillet over medium heat. The moment the oil starts to shimmer, add the finely chopped onion, letting it soften and turn translucent, about 5 minutes. The aroma of the onions sautéing is simply divine. Stir in the minced garlic and cook for another minute until it becomes fragrant, being careful not to let it burn.
Step 3: Add the Peas and Broth
Toss in the frozen peas, letting their vibrant green color immediately add life to the dish. Pour in the vegetable broth, bringing the mixture to a gentle simmer. This is when the magic really starts to happen-the peas soften, releasing their sweet, fresh flavor into the broth.
Step 4: Combine the Pasta
Drain your pasta, reserving a bit of the starchy cooking water. Stir the cooked pasta into the skillet with the broth and peas. If the mixture appears too thick, add a splash of the reserved pasta water until you achieve your desired consistency.
Step 5: Finish with Cheese
Off the heat, stir in the freshly grated Parmesan cheese, allowing it to melt and create a creamy sauce that clings to the pasta beautifully. Season with salt and freshly ground black pepper to taste. Each bite will echo the warm, cozy feeling of a comforting hug.
Step 6: Garnish and Serve
If desired, top with fresh basil or mint leaves for an aromatic, vibrant touch. Serve warm in hearty bowls, letting the flavors meld as you savor the first bites.
Common Mistakes to Avoid
- Overcooking the Pasta: Stick to the recommended cooking time to ensure your pasta remains al dente and doesn't turn mushy.
- Skipping the Salt: Adding salt to the pasta water is crucial; it enhances the overall flavor of the dish.
- Forgetting to Reserve Pasta Water: The starchy water is a great thickening agent, ensuring your sauce has the perfect consistency.
Tips and Tricks for Success
- Experiment with adding a splash of white wine to the broth for an extra layer of flavor.
- Consider tossing in some cooked pancetta or crispy bacon for a non-vegetarian version that elevates the dish.
- Serve this pasta dish as a main course or a side-it's versatile enough for any occasion, from a cozy weeknight dinner to a festive holiday gathering.
Variations
- Substitute ditalini with any small pasta shapes you prefer.
- Replace vegetable broth with chicken broth for a non-vegetarian option.
- Mix in seasonal vegetables such as spinach or asparagus for added nutrition.
How to Serve
- Serve warm in hearty bowls, optionally garnished with fresh basil or mint.
- Pair with a side salad and crusty bread for a complete meal.
- Offer grated Parmesan cheese on the side for added richness.
Make Ahead and Storage
- Make Ahead: Prepare the dish up to the final step and store in an airtight container.
- Storage: Leftover Pasta e Piselli can be stored in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over low heat, adding a splash of broth to keep it creamy.
- Freezing: It is not recommended to freeze this dish as it may alter the texture of the pasta.
Recipe Notes / What I Learned
While I've made Pasta e Piselli countless times, each iteration teaches me something new about balancing flavors and cooking with seasonal ingredients. This dish never fails to remind me of the importance of simplicity in cooking-good ingredients and a little care can be absolutely magical.Yield and Serving Size
Yield: 4 servings · Serving Size: 1 bowlNutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 12g protein · 55g carbs · 10g fat
Recipe by:
Pasta e Piselli
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil. Add in your pasta and cook according to the package instructions until al dente.
- While the pasta is cooking, heat the extra-virgin olive oil in a large skillet over medium heat. Add the finely chopped onion and let it soften for about 5 minutes. Stir in the minced garlic.
- Toss in the frozen peas and pour in the vegetable broth. Bring the mixture to a gentle simmer.
- Drain your pasta, reserving a bit of the starchy cooking water, and stir the cooked pasta into the skillet with the broth and peas.
- Off the heat, stir in the freshly grated Parmesan cheese until melted. Season with salt and pepper to taste, and garnish with fresh herbs if desired.
Notes
FAQs
1. Can I use fresh peas instead of frozen ones?
Yes, you can use fresh peas if they're in season. Just add them to the skillet a few minutes before the broth to ensure they cook through but remain vibrant and firm.
2. What type of pasta works best for Pasta e Piselli?
Ditalini or small shells are ideal for this dish as they hold the sauce well, but you can use any small pasta shape you prefer.
3. How can I make this dish vegetarian?
This recipe is already vegetarian as it uses vegetable broth. Just be sure to avoid any non-vegetarian toppings if you want to keep it meat-free.
4. Can I make Pasta e Piselli ahead of time?
While it's best enjoyed fresh, you can prepare the components ahead and combine them just before serving. Store leftovers in an airtight container in the fridge for up to 3 days.
5. What can I do if my sauce is too thick?
Simply add a splash of reserved pasta water or broth to loosen the sauce to your desired consistency. The starchy water will help it adhere to the pasta nicely.
