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Easy Pasta e Piselli is one of the most simple, Italian comfort recipes that you can make. A light, rosemary and tomato-infused broth is accented with peas, onions, garlic, crispy pancetta and pecorino cheese. With only a few main ingredients, it’s a delicious, complete meal that you can have on the table in about 30 minutes!
Hearty Pasta with Peas is a perfect weeknight meal as its prep and cooking time are minimal and it’s very uncomplicated to throw together at the last minute. For a few other quick and easy recipe ideas, check out Lemony Pasta with Peas and Ricotta, Pasta with Broccoli, Vodka Sauce with Fresh Tomatoes and Shrimp Scampi Pasta.
What Inspired this Recipe
Brothy Pasta e Piselli (i.e., Italian Pasta with Peas) was a staple in my house growing up. I like to think of it as part of a category of Italian and Italian-American dishes that I refer to as “soupy pastas”. In fact, like Pasta with Potatoes and Pasta with Chickpeas, it can be as liquid-y or as dry as you want, depending on your mood. It definitely straddles the line between “pasta” and “soup”.
This dish hails from the southern Italian province of Naples and, like many Italian recipes, there are lots of variations of it, most notably regarding the amount of liquid and the inclusion of tomato product and pork. Pasta e Piselli can be as quick and simple as broth + peas + pasta (with a little extra-virgin olive oil and pecorino thrown in for good measure). I’ve designed my recipe here to have a few extra veggies and a yummy pork product in it for increased nutrition, flavor and texture, but you can just as easily leave them out if you prefer.
There is one thing for certain—this recipe is ITALIAN COMFORT FOOD through and through. A humble, yet beautiful, combination of pasta and peas in a very cucina povera sort of way.
But, don’t let the simplicity of this dish fool you–with the addition of savory pancetta, sharp Pecorino-Romano cheese and some high-quality extra-virgin olive oil drizzled on as the last step, this dish is respectfully elevated and complex. (Peas and pancetta just happen to be a perfect pairing, by the way.)
And, if the flavor itself doesn’t capture you, then the fun of eating the morsels of peas and pancetta nestled inside the tiny shells certainly will. To me, texture in a dish is super important, and this Pasta Piselli and Pancetta does not disappoint. Enjoy!
Ingredients for Pasta e Piselli
To make Pasta e Piselli, we’ll need the following ingredients:
- Peas: Frozen sweet peas or baby peas work really well in this recipe and are what I use exclusively. Of course, fresh peas can be used, but are difficult to find year-round. Be sure to defrost the peas before using. They cook in just a couple minutes, so add them to the dish as one of the last steps. Try not to overcook them as they will lose their beautiful green color!
- Pasta: I feel like this dish is just made for tiny shells, as they are the perfect shape to capture the tiny pieces of pancetta and the peas! But, actually lots of small-to-medium-sized pastas work just fine in this dish, such as ditalini, farfalline, orecchiette and even cavatelli.
- Pancetta: This is basically unsmoked Italian bacon and adds fat, flavor, saltiness and texture to the dish. I have had this dish throughout my life both with and without the pancetta and it is equally as delicious. Whether or not I use it really depends on my mood. Today, I’m in the mood for pancetta, so I used it.
- Tomato Paste: This gives the dish just the right amount of tomato flavor and, of course, some umami!
- Garlic and Yellow Onions: These ingredients are important components in building a strong base of flavor in many soups, and also add texture and nutrition!
- Fresh Rosemary: Adds tons of flavor. Rosemary is a very fragrant herb and a little goes a long way!
- Broth (chicken or vegetable or both): Homemade is always preferred. If purchased, I suggest a low- or no-sodium version. (Regular varieties are laden with sodium and it is always better for you to control the amount of salt in the final product!)
- Parmigiano or Pecorino Cheese Rind: Adds a savory depth and body to the broth.
- Pecorino Romano Cheese: Adds sharpness and saltiness to the finished soup–in a good way!
- Garlic, Yellow Onions, Carrots and Celery: These ingredients are important components in building a strong base of flavor in many soups, and also add texture and nutrition!
- Fresh Herbs (rosemary and marjoram): Add tons of flavor. These are both very fragrant herbs and a little goes a long way!
- Olive Oil: Used at the beginning of the cooking process to help the pancetta along, caramelize the tomato paste and sauté the aromatics. Use the great quality extra virgin olive oil to drizzle over the finished dish!
A complete and detailed list of ingredients with amounts and instructions is included in the recipe below.
Step-By-Step Photos & Instructions, Pro-Tips included!
Here are the main steps for how to make Pasta e Piselli:
- Prep and measure all ingredients. Then, cook the pancetta over medium-low heat until it becomes crispy and most of the fat has been rendered. Remove it with slotted spoon and set it aside to drain on paper towels. Remove all but about 3 tablespoons of rendered fat from the pot and use for other purpose or discard. Leave enough fat to cover bottom of pot.
- PRO-TIP: If you aren’t able to find pancetta, bacon is an acceptable substitute. And, you can easily make this soup vegetarian by omitting the pancetta. If you do this, increase the oil by about 1 Tbsp or so.
- Add onions, garlic, and crushed red pepper flakes. Cook for about 4 minutes, or until onions have softened a bit, stirring occasionally.
- Move onion mixture to one side of pot. Then add tomato paste and cook it for about 30 seconds. Pour in some broth and stir to loosen and scrape up any browned bits on bottom of pot.
- Add remaining broth, rosemary, cheese rind, salt, and black pepper and stir until all ingredients are well combined.
- Cover pot, increase heat to high, and bring mixture to a boil, stirring occasionally. Immediately reduce heat to a simmer and simmer, partially covered, for about 8 to 10 minutes, or until all vegetables have softened.
- Meanwhile, boil the pasta in salted water for half the time noted on the package.
- Once the vegetables have softened, remove the rosemary spring and any remaining cheese rind and discard. Then, add the partially-cooked pasta, peas and reserved pancetta to the pot and stir well. Simmer until the pasta is al dente while stirring, then turn off heat and adjust seasoning, if necessary.
- PRO TIP: Add additional broth (or some pasta water) if you would like a brothier soup.
- Ladle soup into bowls and top with some pecorino cheese (or grated parmesan) and a drizzle of extra-virgin olive oil. That’s it!
- PRO TIP: Another serving option is to only return half of the reserved pancetta to the pot along with the pasta during the final step, then use the remaining crispy pancetta to top off each individual bowl.
More Italian Comfort Food Favorites
If you love Italian comfort foods, here are a few more recipes to try out:
- Pasta with Chickpeas–easy, humble, delicious
- Tuscan Vegetable and Bread Soup (Ribollita)–stick-to-your-ribs and full of flavor!
- Escarole and Beans (Greens and Beans)–hearty and nutritious!
- Pasta with Broccoli and Pecorino–a classic loved by all
Frequently Asked Questions
Here are answers to some frequently asked questions about this Pasta with Peas and Pancetta recipe:
Pancetta and bacon are very similar and can generally be substituted for each other. They are both made from fatty pork bellies and have nearly identical textures. Their main difference lies in how they are prepared, seasoned and cured. Pancetta is made by seasoning a side of pork belly with salt and black pepper, then rolling it into a tight roll and wrapping it in a casing to hold its shape. Bacon, on the other hand, is made from pork belly sides that are first brined, then smoked; they, therefore, have a heavier, smokier flavor.
As bacon is more readily accessible than pancetta, you can substitute bacon in this dish. You may want to consider blanching it for about 60 seconds in boiling water first, though, to reduce its smoky flavor.
Yes. I have had this dish throughout my life both with and without the pancetta and it is equally as delicious. So, you can definitely leave it out to make this recipe vegetarian. If you do this, increase the oil by about 1 Tbsp or so.
Definitely! You will need to add additional liquid (broth or water) to the recipe in order to account for the amount of liquid that the pasta will absorb as it cooks. Start with about 2 cups additional.
Yes. Unused pancetta freezes really well for up to 3 months. Just wrap a few slices together (or about 1 cup of diced pancetta pieces) in individual packets so you only have to thaw the amount you need for future recipes.
Recipe Variations and Storage for Pasta e Piselli
Peas Pasta and Pancetta is pretty perfect as is, but here are a few ideas for simple twists on this recipe:
- Keep it Simple! (and, vegetarian) This dish can be just as delicious without the pancetta, onions and parmigiano rind. I like to use them, but feel free to try this dish without them!
- Make it Brothier: Make this hearty and thick soup brothier just by adding additional broth, to your liking.
- Likewise, if you prefer this to be more of a pasta dish as opposed to a soup, use less liquid!
- Add More Meat: Pulled chicken, Italian sausage or mini-meatballs would be a great addition to this dish. All work wonderfully!
- Add Greens: Spinach, escarole and swiss chard would all add great flavor, texture and nutrition to this dish. Add them along with the pasta, if using.
- Make it Gluten-Free by substituting gluten-free pasta for regular pasta.
- Make it Dairy-Free: Omit the cheese rind and the grated cheese at the time of serving for a delicious, dairy-free option.
Store leftover Pasta e Piselli in an airtight container in the refrigerator for up to 5 days. Reheat it, covered, in a small skillet over medium low heat until heated through.
Serving Suggestions
This Simple Pasta with Peas and Pancetta is definitely a complete meal, containing ample amounts of protein, fat and carbs. I suggest enjoying a large bowlful of it along with a simple green salad afterwards. And, if you are up for it, some crusty bread!
Alternatively, serve this soup as a first course in a smaller portion and follow it with a simple grilled chicken, salmon or steak, a plate of assorted Roasted Vegetables, Sautéed Broccoli Rabe or an entrée salad.
Kitchen Tools & Cookware for Pasta e Piselli
To make this Pancetta Peas Pasta, you’ll need the following:
- Cutting board with non-slip mat underneath (I use shelf liner)
- Sharp chef’s knife
- Measuring cups and spoons
- Multiple bowls to hold prep
- Can opener
- Garlic press
- Slotted spoon
- Large wooden or stainless-steel spoon to stir soup
- Large pot or Dutch oven
- Large (6–8 qt) pot for cooking pasta
- Colander, large mesh strainer or spider for scooping out or draining pasta
- Cheese grater (optional)
- Ladle to serve soup
More Great Recipes to Try
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Easy Pasta e Piselli ~ Italian Pasta with Peas
Ingredients
- 1 heaping cup small diced pancetta (about 6 ounces)
- 2 Tbsp olive oil
- 2 cups small diced yellow onions
- ¼ cup chopped garlic
- Pinch crushed red pepper
- ¼ cup tomato paste
- 2 quarts low- or no-sodium vegetable or chicken broth
- 2 sprigs rosemary
- 1 parmigiano or pecorino cheese rind
- 1 tsp salt, or to taste
- ½ tsp black pepper, or to taste
- 1 pound small pasta shells + salt for water
- 4 cups peas or baby peas, defrosted if frozen (about 20 ounces)
- Grated Pecorino Romano cheese, for serving
- Extra virgin olive oil, for serving
Instructions
- Prep all ingredients according to specifications above.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
- Cook pancetta: Place pancetta and oil in large pot or Dutch oven over medium-low heat. Slowly cook it until it becomes crispy and most of the fat has been rendered. (This could take 15 to 20 minutes.) Remove pancetta with slotted spoon and set it aside to drain on paper towels. Remove all but about 3 tablespoons of rendered fat from the pot and use for other purpose or discard. Leave enough fat to cover bottom of pot.1 heaping cup small diced pancetta, 2 Tbsp olive oil
- Add onions, garlic, and crushed red pepper. Cook for about 4 minutes, or until onions have softened a bit, stirring occasionally.2 cups small diced yellow onions, ¼ cup chopped garlic, Pinch crushed red pepper
- Move onion mixture to one side of pot. Then add tomato paste and cook it for about 30 seconds. Pour in 2 cups broth and stir to loosen and scrape up any browned bits on bottom of pot.¼ cup tomato paste
- Add remaining broth, rosemary, cheese rind, salt, and black pepper and stir until all ingredients are well combined. Cover pot, increase heat to high, and bring mixture to a boil, stirring occasionally. Immediately reduce heat to a simmer and simmer, partially covered, for about 8 to 10 minutes, or until all vegetables have softened.2 quarts low- or no-sodium vegetable or chicken broth, 2 sprigs rosemary, 1 parmigiano or pecorino cheese rind, 1 tsp salt,, ½ tsp black pepper,
- Meanwhile, boil the pasta in salted water for half the time noted on the package.1 pound small pasta shells
- Once the vegetables have softened, remove the rosemary spring and any remaining cheese rind and discard. Then, add the partially-cooked pasta, peas and reserved pancetta to the pot and stir well. Simmer until the pasta is al dente while stirring, then turn off heat and adjust seasoning, if necessary.4 cups peas or baby peas,
- Ladle soup into bowls and top with some pecorino cheese and a drizzle of extra-virgin olive oil. Buon Appetito!Grated Pecorino Romano cheese,, Extra virgin olive oil,
Notes
- If you aren’t able to find pancetta, bacon is an acceptable substitute.
- You can easily make this soup vegetarian by omitting the pancetta. If you do this, increase the oil by about 1 Tbsp or so.
- I used tiny shells in this recipe, as they are the perfect shape to capture the tiny pieces of pancetta and the peas! But, actually lots of small-to-medium-sized pastas work just fine in this dish, such as ditalini, farfalline, orecchiette and even cavatelli.
- Add additional broth (or some pasta water) if a brothier soup is desired.
- Another serving option is to only return half of the reserved pancetta to the pot along with the pasta during the final step, then use the remaining crispy pancetta to top off each individual bowl.
- Don’t forget to drizzle the finished dish with some grated pecorino cheese (or grated parmesan) and high quality extra-virgin olive oil for an additional hit of flavor and richness.
So reminiscent of my childhood. A Sicilian favorite! This recipe is so full of flavor. My husband had two bowls!
This recipe reminded me of the dish my nanna used to make for me. Delicious!
My Mother made this and I love it!