Pasta e Piselli is a timeless Italian comfort dish that pairs tender peas with simple pasta and a generous shower of cheese. The sweetness of peas balances perfectly with savory Pecorino and fruity extra-virgin olive oil, creating a creamy, satisfying meal that comes together in about 15 minutes. This one-pan approach makes it ideal for busy weeknights, when you want something fast, flavorful, and comforting without a long ingredient list.
Why you’ll love this recipe
- Quick and simple. With minimal ingredients and straightforward technique, Pasta e Piselli is ready in about 20 minutes from start to finish. It’s a great option when you want a homemade dinner without fuss.
- Comforting yet fresh. The combination of creamy cheese, bright peas, and mint (optional) feels indulgent but light. It’s a cozy dish that still tastes bright and seasonal.
Ingredients and notes
For a classic Pasta e Piselli you need extra-virgin olive oil, a shallot, peas (fresh or frozen), a short pasta like ditalini, grated Pecorino Romano, fresh mint, and salt and pepper. The ingredients list below includes quantities for about six servings.
Notes and variations
- Vegan option. Swap Pecorino for a vegan parmesan or other savory dairy-free alternative. Finish with a drizzle of olive oil and a squeeze of lemon for brightness.
- Peas. Fresh peas are ideal for flavor and texture, but frozen peas retain excellent sweetness and are convenient. Canned peas are usable in a pinch, though texture may be softer.
- Pasta shapes. Small shapes such as ditalini, small shells, or orzo work best because they capture the sauce and peas. Long pasta like spaghetti or linguine can be used for a different presentation.
- Cheese alternatives. If you don’t have Pecorino Romano, use grated Parmesan or Parmigiano-Reggiano. Adjust salt accordingly, since Pecorino is saltier.
- Sauce consistency. This dish can be anywhere from almost soupy to saucy. Add more reserved pasta water or a little vegetable stock for a looser, stew-like texture; reduce liquid to concentrate the sauce.
- Add broth. Cooking the peas and pasta briefly in vegetable broth instead of plain water deepens the flavor and yields a silkier sauce.
Step-by-step instructions
Begin by heating the olive oil in a deep sauté pan over medium heat. When the oil shimmers, add the finely chopped shallot and cook, stirring occasionally, until soft and translucent, about 3–4 minutes.
While the shallot cooks, bring a large pot of water to a rolling boil and salt it generously. Add the pasta and cook for roughly half the time indicated on the package so it finishes cooking in the pan with the peas. Before you drain the pasta, reserve about 4 cups of the pasta cooking water.
Add the peas to the sautéed shallots with 1 cup of the reserved pasta water, cover, and simmer for about 3 minutes until the peas are tender but still bright. If using frozen peas, this step thaws and warms them through; if using fresh, it gently cooks them.
Transfer the partially cooked pasta directly into the pan with the peas. Gradually add reserved pasta water while stirring or tossing, allowing the starch in the water to emulsify into a silky sauce. Continue until the pasta is al dente — this should take around 4–6 minutes — and make sure there is still a bit of liquid left to coat the pasta.
Remove the pan from the heat and stir in the grated Pecorino and chopped mint leaves. The residual heat will melt the cheese into the sauce; if needed, add a splash more pasta water to reach a glossy finish. Taste and adjust with salt and freshly ground black pepper. Serve immediately with additional grated cheese if desired.
Top tips for making the best Pasta e Piselli
- Reserve pasta water. The starchy water is the key to creating a creamy, cohesive sauce without cream.
- Salt the cooking water well. Properly salted water seasons the pasta from the inside out.
- Finish off heat with cheese. Add the grated Pecorino after removing the pan from the heat to avoid grainy, clumped cheese.
- Don’t overcook peas. Aim for tender but still slightly firm peas to keep their sweetness and texture.
- Adjust texture. For a looser, soupier feel, add extra warm pasta water or stock; for a denser finish, reduce liquid slightly before serving.
Serving and storage suggestions
Serve: Pasta e Piselli works well as a main on its own or as a side alongside grilled or roasted proteins. Pair with crusty bread or a simple green salad. A light drizzle of extra-virgin olive oil or a squeeze of lemon brightens the dish just before serving.
Store: Leftovers keep well in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended, as peas and pasta can become mushy and lose texture.
Reheat: Reheat gently on the stovetop with a splash of water or olive oil to restore creaminess, or microwave covered and stir halfway through until heated through.
Ingredients (serves 6)
- 4 tablespoons extra-virgin olive oil
- 1 large shallot, finely chopped
- 1 pound peas (fresh or frozen)
- 11 ounces ditalini or another small pasta
- 1 cup Pecorino Romano, grated, plus extra for serving
- 1 tablespoon fresh mint leaves, chopped (to taste)
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon ground black pepper, to taste
Instructions
- Heat the olive oil in a deep sauté pan over medium heat. Add the shallot and sauté until soft, about 3–4 minutes.
- Bring a large pot of water to a boil and salt it generously. Cook the pasta for half the package time. Reserve about 4 cups of pasta water before draining.
- Add the peas to the shallots with 1 cup reserved pasta water, cover, and simmer for 3 minutes until peas are tender.
- Transfer the pasta to the pan and add reserved pasta water gradually while stirring, until the pasta is al dente and the sauce is silky, about 4–6 minutes.
- Turn off the heat, stir in the grated Pecorino and mint, season with salt and freshly ground black pepper, and serve with extra Pecorino if desired.
Nutrition
Calories: 405 kcal | Carbohydrates: 51 g | Protein: 16 g | Fat: 15 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Cholesterol: 17 mg | Sodium: 402 mg | Potassium: 335 mg | Fiber: 6 g | Sugar: 6 g | Vitamin A: 684 IU | Vitamin C: 31 mg | Calcium: 211 mg | Iron: 2 mg
Nutrition information is automatically calculated and should be used as an approximation.