Pasta e Piselli
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Pasta e Piselli
A classic Neapolitan comfort dish made with small pasta, sweet peas, and a creamy, starchy consistency. Simple ingredients create a rich and satisfying meal that has been a staple of home cooking in Naples for generations.
Calories319kcal
Ingredienti
- 320 g mixed short pasta tubetti, ditalini, or small pasta
- 500 g fresh or frozen peas
- 1 small onion finely chopped
- 80 g pancetta or guanciale diced (optional but traditional)
- 4 tbsp extra virgin olive oil
- 700 ml vegetable broth or water
- Salt to taste
- Black pepper to taste
- 50 g grated Parmigiano Reggiano or Pecorino Romano
Istruzioni
- Heat the olive oil in a large saucepan over medium heat. Add the pancetta and cook until lightly golden.
- Add the chopped onion and sauté gently until soft and translucent.
- Stir in the peas and cook for 2–3 minutes, allowing them to absorb the flavors.
- Pour in the broth or water, season lightly with salt, and simmer for about 15 minutes until the peas are tender.
- Add the pasta directly to the pot. If necessary, add a little more hot water. Stir frequently while cooking.
- Continue cooking until the pasta is al dente and the mixture becomes creamy. Unlike a soup, Pasta e Piselli should have a thick, velvety consistency.
- Remove from the heat, add grated cheese and freshly ground black pepper, then stir well.
- Let rest for 2 minutes before serving.
Note
For a more authentic Neapolitan texture, slightly overcook a small portion of the peas and stir vigorously to create a natural cream.Some families add a few spoonfuls of tomato passata, but the traditional version is usually white