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Recipe by:

Dana Ramsey

Pasta e Piselli

A comforting Italian dish made by combining pasta, sautéed onions, garlic, peas, and vegetable broth for a hearty meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 12 oz. dried pasta (like ditalini or small shells)
  • 1 Tbsp. extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 4 cups vegetable broth
  • ½ cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Fresh basil or mint for garnish (optional)

Equipment

  • Large pot
  • Large skillet
  • Colander
  • Wooden spoon

Method
 

  1. 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.
  2. 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.
  3. Toss in the frozen peas and pour in the vegetable broth. Bring the mixture to a gentle simmer.
  4. Drain your pasta, reserving a bit of the starchy cooking water, and stir the cooked pasta into the skillet with the broth and peas.
  5. 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

While I’ve made Pasta e Piselli countless times, each iteration teaches me something new about balancing flavors and cooking with seasonal ingredients.