Pasta e Piselli
This cheesy creamy Pasta e piselli recipe, also known as pasta with peas, has pops of sweet peas and is incredibly delicious. It is easy to make with 5 ingredients. You can make this delicious hearty comforting meal in less than 30 minutes.
When you are short on time and need to get super tasty food on the table in no time, a bowl of hot filling and flavorful pasta is the best option. This homemade Pasta e piselli recipe is simple, healthy, and easy to make. You will enjoy every bite of it.
This vegetarian Pasta e piselli recipe is quick to make and budget-friendly too.
Find some of my favorite easy and quick pasta recipes such as Rigatoni al forno and angel hair pasta with ground beef.
Ingredients
- Pasta. I used lumachine pasta. Any other small pasta like ditalini, macaroni, shells, or tubetti works too.
- Peas. I used frozen peas. Fresh and canned peas are other options.
- Fresh onion and garlic. Usual flavor enhancers. Onion and garlic powder work too.
- Cheese. I used freshly grated sharp cheddar cheese. Use your favorite cheese. Romano and Parmesan are excellent too.
- Oil. I used extra virgin olive oil to saute onion and garlic. Other types of oils and butter would work fine.
- Seasonings. I used salt, black pepper, and Italian herb seasonings. Use your favorite spices and herbs.
- Water. To cook the pasta. You may use the stock or broth of your choice instead.
- Garnish. I garnished the dish with cheese, dry parsley, and red flake pepper.
How to make Pasta e piselli (step-by-step recipe)
1. Parboil the pasta. Bring a pot of salted water to a rolling boil and cook the pasta halfway according to its package instructions. Then, drain the pasta and save a cup of pasta water.
2. Saute veggies. Meanwhile, add oil to the skillet over medium-high heat and saute onion and garlic until golden.
3. Add peas and season. Add frozen peas, salt, black pepper, Italian herb, and a cup of pasta water. Bring it to a boil and cover it with a lid. Lower the heat and let it simmer for 10 minutes.
4. Mix in parboiled pasta. Add parboiled pasta and mix it. Let the pasta cook through till al dente. Cooking pasta this way adds more flavor to the pasta. Then turn off the heat and add the cheese and mix.
5. Garnish and serve. Taste it for seasonings and garnish the dish with cheese, dry parsley, and red flake pepper. Enjoy!
Tips
- Salt the pasta water. This is the best way for the pasta to absorb enough salt and flavor.
- Use less salt. Since we are using cheese in this dish and chees is salty, Use less salt in the recipe and adjust only after tasting the finished dish.
- Cook pasta al dente. This will result in a great texture since the pasta will continue cooking as it cools down. So it will be perfect and not too soft or mushy.
- Taste and adjust. Taste the finished dish while it is hot in the skillet and adjust the seasonings to your preference.
Substitutions and variations
- Substitute seasoning. Add spices, herbs (e.g. fresh or dry mint or basil), and even sauces (e.g. tomato sauce) of your preference to customize it.
- Make the dish spicy. Add more cayenne pepper, black pepper, or red pepper flake.
- Add other vegetables. Why not?! Dice carrots, green beans, corn, peppers, or tomatoes.
- Make it with meat. Add in some cooked diced red meat or chicken breast.
- Make it a one-pot meal. Alternatively, you can cook dry pasta with the peas, sauteed veggies, and seasonings in one pot mixing them with about 4 cups of water. Bring it to a boil and cover it. Then, lower the heat and let it cook until al dente. Then, turn it off and add cheese. Garnish and serve. (In this case, use only 1/2 tsp. of salt overall and adjust only after tasting the finished dish).
- Make it vegetarian. Use cheese made with vegetable rennet.
- Make it vegan. Use plant-based cheese. Or skip the cheese and add an extra 2 tbsp. of extra virgin olive oil to the dish.
- Make it into soup. If you like this dish on the soupy side, add more pasta water and cook until the desired consistency.
- Adjust the number of ingredients. Ultimately, use more or less of the ingredients you like the best in the recipe. For example; less pasta, more peas, more cheese, and more spices, and vice versa.
- Use stocks of broth. Instead of water, you may use stocks or broth of your choice.
EQUIPMENT
- I used this 10-inch cast-iron skillet (affiliate link). Everything tastes extra delicious when cooked in cast-iron cookware.
- 5-quart pot to parboil pasta.
Storage and reheat
Store it in an air-tight container for up to 3 days in the fridge. Whenever ready to serve it, add a few tbsp. of water to it and heat it low and slow on the stovetop or microwave it. I do not recommend freezing it since the pasta can easily get mushy and soft.
How to serve it
Serve this dish on its own as a simple, fresh, meatless meal. Or serve it as a side dish with:
- Chicken recipes. Gluten free sweet and sour chicken, fried chicken, chicken breast kabobs.
- Beef recipes. Eggplant beef casserole, smashed burger tacos, ground beef burger patties.
- Seafood recipes. Baked frozen salmon, salmon patties.
I hope you get to make this super delicious spring dish and love it as much as we do. It is simple to make with only 5 ingredients and it is full of flavor. It is a perfect meatless meal for any day.
Let me know how you did it. I love to hear from you!
Please rate, comment, and share this recipe on Pinterest. Thank you!
FAQ
It is an Italian pasta and peas recipe made with extra virgin olive oil, cheese, and black pepper.
Pasta e Piselli Recipe
Ingredients
- 1/2 lb lumachine pasta
- 12 oz frozen peas
- 1 small onion diced
- 1 clove of garlic diced
- 1/2 cup shredded cheddar cheese
- 2 tbsp. extra virgin olive oil
- 1/4 tsp. salt or to taste
- 1/4 tsp. black pepper or to taste
- 1 tsp. Italian herb seasoning
- Garnish. I garnished the dish with cheese dry parsley, and red flake pepper.
- To cook 1/2 lb of pasta you need to add 1/2 tablespoon salt to 1/2 gallon (8 cups) of water in a 5- quart pot
Instructions
- Parboil the pasta. Bring a pot of salted water to a rolling boil and cook the pasta halfway according to its package instructions. Then, drain the pasta and save a cup of pasta water.
- Saute veggies. Meanwhile, add oil to the skillet over medium-high heat and saute onion and garlic until golden.
- Add peas and season. Add frozen peas, salt, black pepper, Italian herb, and a cup of pasta water. Bring it to a boil and cover it with a lid. Lower the heat and let it simmer for 10 minutes.
- Mix in parboiled pasta. Add parboiled pasta and mix it. Let the pasta cook through till al dente. Cooking pasta this way adds more flavor to the pasta. Then turn off the heat and add the cheese and mix.
- Garnish and serve. Taste it for seasonings and garnish the dish with cheese, dry parsley, and red flake pepper. Enjoy!
Notes
- Salt the pasta water. This is the best way for the pasta to absorb enough salt and flavor.
- Use less salt. Since we are using cheese in this dish and chees is salty, Use less salt in the recipe and adjust only after tasting the finished dish.
- Cook pasta al dente. This will result in a great texture since the pasta will continue cooking as it cools down. So it will be perfect and not too soft or mushy.
- Taste and adjust. Taste the finished dish while it is hot in the skillet and adjust the seasonings to your preference.
- Substitute seasoning. Add spices, herbs (e.g. fresh or dry mint or basil), and even sauces (e.g. tomato sauce) of your preference to customize it.
- Make the dish spicy. Add more cayenne pepper, black pepper, or red pepper flake.
- Add other vegetables. Why not?! Dice carrots, green beans, corn, peppers, or tomatoes.
- Make it with meat. Add in some cooked diced red meat or chicken breast.
- Make it a one-pot meal. Alternatively, you can cook dry pasta with the peas, sauteed veggies, and seasonings in one pot mixing them with about 4 cups of water. Bring it to a boil and cover it. Then, lower the heat and let it cook until al dente. Then, turn it off and add cheese. Garnish and serve. (In this case, use only 1/2 tsp. of salt overall and adjust only after tasting the finished dish).
- Make it vegetarian. Use cheese made with vegetable rennet.
- Make it vegan. Use plant-based cheese. Or skip the cheese and add an extra 2 tbsp. of extra virgin olive oil to the dish.
- Make it into soup. If you like this dish on the soupy side, add more pasta water and cook until the desired consistency.
- Adjust the number of ingredients. Ultimately, use more or less of the ingredients you like the best in the recipe. For example; less pasta, more peas, more cheese, and more spices, and vice versa.
- Use stocks of broth. Instead of water, you may use stocks or broth of your choice.
- 10-inch cast-iron skillet.
- 5-quart pot to parboil pasta.
