Description
Pasta e Piselli is a classic Italian dish featuring tender pasta, sweet peas, and a rich, garlicky broth, topped with Parmesan cheese and fresh parsley for a comforting, flavorful meal.
Ingredients
1 ½ cups dried pasta
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
3 cups vegetable broth
2 cups frozen peas
1 teaspoon salt
½ teaspoon black pepper
¼ cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the vegetable broth and bring to a boil over high heat.
- Add the dried pasta and stir to ensure it’s fully submerged in the broth. Reduce heat to a simmer and cook for 8-10 minutes, stirring occasionally.
- When the pasta is almost done, add the frozen peas and cook for another 2-3 minutes until the peas are heated through.
- Season with salt and black pepper. Stir well to combine.
- Remove the pot from heat and stir in the grated Parmesan cheese until melted and the broth becomes creamy.
- Garnish with fresh parsley and serve hot, with additional Parmesan cheese if desired.
Notes
You can use any small pasta shape such as elbow macaroni, ditalini, or farfalle. Gluten-free pasta is also an option.
Chicken broth can be used instead of vegetable broth for a richer taste.
For extra creaminess, add a splash of heavy cream or milk towards the end of cooking.
Fresh peas can replace frozen peas, but add them later in the cooking process as they cook faster.
For added flavor, try adding red pepper flakes, extra garlic, or toasted breadcrumbs for crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
