Pasta e
Piselli
Neapolitan-style pasta & peas
Small pasta simmers with sweet peas and softened onion, then gets a little grated cheese for a creamy, spoonable first course.
Little pasta tubes, sweet peas & grated cheesePeas and pasta,
a Neapolitan home favorite.
Pasta e piselli pairs small pasta with sweet peas and onion. In a familiar Neapolitan preparation, the pasta cooks in the same pot as the vegetables, thickening the cooking liquid as it releases starch. The result is soft and creamy, with whole peas throughout.
There are versions with pancetta or other meat, as well as lighter vegetable preparations. The home recipe below chooses frozen peas, onion and Pecorino, without pancetta. It is a first course to eat as soon as it is ready, while a little liquid still moves around the pasta. The texture becomes thicker as the bowl stands.
Explore by food: Pasta · Vegetables & cheese
Let’s make pasta e piselli.
Four first-course portions with frozen peas and water. This home version has grated Pecorino and no pancetta.
Four first-course portions, starting with frozen peas.
What you’ll need
- 280 gditalini
- 500 gfrozen peas
- 120 gwhite onion, finely chopped
- 45 mlextra-virgin olive oil
- 1 lwater, plus up to 300 ml more as needed
- 40 gPecorino Romano, finely grated
- to tastefine salt and black pepper
The one-pot method can take a few minutes longer than boiling pasta separately. Use texture and the packet time as guides, and keep enough water available to prevent the bottom sticking. Frozen peas are the starting ingredient; fresh-pea shelling is separate.
How to make it
- 01
Soften the onion
Heat oil in a wide, heavy saucepan. Add onion and a small pinch of salt; cook gently for 8 minutes, stirring, until soft without browning.
- 02
Start the peas
Stir in frozen peas and 500 ml of the measured water. Bring to a simmer and cook for 5 minutes. Meanwhile heat the remaining 500 ml water in a kettle or saucepan.
- 03
Cook pasta in the pot
Add ditalini and enough hot water to just cover the pasta. Simmer uncovered, stirring often and adding remaining hot water a little at a time as it is absorbed. Cook for the packet time, usually 9–12 minutes, adding some of the extra 300 ml water if needed. The pasta should be tender with a slight bite and the peas soft.
- 04
Finish and rest briefly
Remove from heat. Stir in Pecorino and black pepper, then rest for 2 minutes. Taste before adding more salt and loosen with a splash of remaining hot water if too thick. Serve immediately.
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