This comforting bowl of Pasta and Peas is one of Italy’s simplest and most beloved family dishes.
It’s the kind of meal Nonna would prepare on a busy weekday — quick, nourishing, and full of flavor.
The sweetness of the peas and carrots blends beautifully with the creamy starch from the pasta, creating a silky sauce that clings to every bite.
Perfect for the whole family and ready in under 30 minutes!
DOWNLOAD PDF WITH PASTA E PISELLI RECIPE HERE:
👩🍳 Servings: 4
⏱️ Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
📝 Ingredients
250 g (9 oz) short pasta (ditalini, small shells, or elbow pasta)
300 g (2 cups) fresh or frozen peas
1 carrot, finely diced
½ onion, finely chopped
2 tbsp extra virgin olive oil
500 ml (2 cups) vegetable broth (or more as needed)
Salt and freshly ground black pepper, to taste
🍲 Instructions
Prepare the base
In a large pot, heat the olive oil over medium heat. Add the chopped onion and diced carrot. Sauté for about 5 minutes, until softened and fragrant.Add the peas
Stir in the peas and cook for another 2–3 minutes, letting them absorb the flavors of the base.Add the broth
Pour in the vegetable broth and bring to a gentle simmer. Cook for about 10 minutes, until the carrots and peas are tender.Add the pasta
Add the pasta directly into the pot with the peas and carrots. Continue cooking for 8–10 minutes, stirring often, and adding more hot broth if necessary — just like you would with a risotto.The starch from the pasta will make the sauce naturally creamy.
Season and finish
Once the pasta is cooked al dente, season with salt and pepper to taste. Stir in the grated Parmigiano Reggiano for extra creaminess.Serve
Serve hot, with an extra drizzle of olive oil.
💡 Tips & Tricks
For a richer flavor, use homemade vegetable broth.
Add a spoonful of tomato paste while sautéing the vegetables for a slightly different twist.
If you like it creamier, mash a few peas with a fork before adding the pasta.
🧮 Nutritional Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 370 kcal |
| Carbohydrates | 57 g |
| Protein | 13 g |
| Fat | 10 g |
| Fiber | 6 g |
| Sodium | 270 mg |
Pasta and Peas (Pasta e Piselli)
Notes
Ingredients
- 250 g (9 oz) short pasta (ditalini, small shells, or elbow pasta)
- 300 g (2 cups) fresh or frozen peas
- 1 carrot, finely diced
- ½ onion, finely chopped
- 2 tbsp extra virgin olive oil
- 500 ml (2 cups) vegetable broth (or more as needed)
- 30 g (2 tbsp) grated Parmigiano Reggiano
- Salt and freshly ground black pepper, to taste
🍲 Instructions
- Prepare the base
In a large pot, heat the olive oil over medium heat. Add the chopped onion and diced carrot. Sauté for about 5 minutes, until softened and fragrant. - Add the peas
Stir in the peas and cook for another 2–3 minutes, letting them absorb the flavors of the base. - Add the broth
Pour in the vegetable broth and bring to a gentle simmer. Cook for about 10 minutes, until the carrots and peas are tender. - Add the pasta
Add the pasta directly into the pot with the peas and carrots. Continue cooking for 8–10 minutes, stirring often, and adding more hot broth if necessary — just like you would with a risotto.The starch from the pasta will make the sauce naturally creamy.
- Season and finish
Once the pasta is cooked al dente, season with salt and pepper to taste. Stir in the grated Parmigiano Reggiano for extra creaminess. - Serve
Serve hot, with an extra drizzle of olive oil and a sprinkle of Parmigiano Reggiano on top.
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