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Home » Recipes » 30 Minute Meals

Pasta e Piselli (Pasta with Peas)

Published: Jul 2, 2023 · Modified: Sep 16, 2023 by Chef Dennis Littley

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Pasta e Piselli (pasta with peas) is a delicious, one-pot meal that has been loved by Italians and Italian Americans for generations. Made with just a few ingredients, this simple pasta dish, with its creamy texture and sweet peas, is sure to bring smiles to your dinner table.

pasta e piselli (pasta with peas) in a white bowl.
Table of Contents:
  • Audio Player
  • Ingredients to make Pasta e Piselli
  • How to make Pasta e Piselli (pasta with peas)
  • FAQ’s About This Classic Italian Pasta Dish
  • More Recipes You’ll Love!
  • Recipe: Pasta e Piselli (Pasta with Peas)

Audio Player



 

I love pasta dishes and this easy pasta recipe is one of my favorites! The sweet baby peas and tender ditalini pasta blended with grated romano cheese create a delicately balanced flavor that your whole family will love.

I know after one bite, my pasta e piselli with become a family favorite that you’ll be making all year long.

pasta e piselli (pasta with peas) in a white bowl.

My Pasta and Piselli recipe uses simple pantry ingredients and takes less than 30 minutes from start to finish. It also only uses one pot, which makes clean-up a breeze.

If you love light pasta dishes, you’ll love my Pasta Aglio e Olio with Broccoli Rabe.

Ingredients to make Pasta e Piselli

ingredients to make recipe.

Let’s start by gathering the ingredients we need to make Pasta e Piselli (Pasta with Peas recipe). In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Made with simple pantry ingredients

  • ditalini pasta
  • green peas (frozen or fresh peas)
  • extra virgin olive oil
  • onion
  • fresh garlic
  • Italian parsley
  • Pecorino Romano cheese (or parmesan cheese)
  • black pepper
  • salt
  • red pepper flakes
  • water

Traditionally ditalini is used to make this pasta with peas, but other small pasta shapes, such as small shells, farfalle, pennette, elbow macaroni, and orzo, can also be used for Pasta e Piselli.

If you’re not a fan of peas or simply want to add additional vegetables to the dish, asparagus, spinach, grape tomatoes, broccoli, broccolini, and red peppers would make nice additions. Any of the vegetables you add should be cut into small pieces to keep the style and look of this dish the same.

How to make Pasta e Piselli (pasta with peas)

collage showing how to start making recipe.
  • Add the olive oil and chopped onions to a large pan over medium-high heat. Cook the onions until soft (4 – 5 minutes). Don’t let the onions brown.
  • Add the chopped garlic and red pepper flakes to the onions and continue to cook for 1 minute.
  • Add the water, salt, and baby peas to the onion mixture and bring to a boil ( used frozen peas).
  • Once boiling, remove some of the peas and mash them with a large spoon or fork.

*Chicken broth or vegetable broth can be used instead of water for a more flavorful dish, or you can use half water and half broth. Just make sure to cut back on the salt if you use broth.

collage showing how to finish making recipe.
  • Add the pasta and mashed peas to the pot and reduce the heat to medium.
  • Let the pasta cook per instructions on the package for aldente. Stir the mixture often to keep it from sticking. If the pasta isn’t fully cooked, add more water until the pasta is cooked to the desired doneness.
  • When the pasta has reached al dente, remove the pot from the stove and mix in the cheese and chopped parsley.
  • Taste and season the cooked pasta with peas to taste with salt and black pepper. If the pasta seems dry, add a little water to loosen it up.

If you’d love to make a hearty soup with ditalini, try my Pasta Fagioli.

pasta e piselli (pasta with peas) in a white bowl.

Serve the pasta e piselli with black pepper and additional grated pecorino romano cheese. This dish can be served as a first course, a pasta side, or a main dish. It would be a delicious light dinner with a nice tossed salad or Caesar salad, and crusty bread

You can store leftover pasta e piselli in an airtight container in the refrigerator for up to 4 days. To reheat, you can use a microwave or a stove. If it’s too dry, add a little extra water or chicken stock to loosen it up.

FAQ’s About This Classic Italian Pasta Dish

What is Pasta e Piselli?

Pasta e Piselli is a traditional Italian dish that consists of pasta and peas. The recipe usually involves a combination of small pasta shapes, peas (piselli in Italian), onions, garlic, fresh parsley, and grated Romano or parmesan cheese. Some recipes will include savory pancetta or prosciutto in the dish for added flavor.

What kind of pasta is used to make Pasta e Piselli?

Traditionally ditalini is used to make this dish, but other small pasta shapes, such as small shells, farfalle, pennette, elbow macaroni, and orzo, can also be used for pasta e piselli.

Can I add other vegetables to pasta e piselli?

You sure can. Asparagus, spinach, grape tomatoes, broccoli, broccolini, and red peppers would make nice additions. Any of the vegetables you add should be cut into small pieces to keep the style and look of this dish the same.

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    Pasta Aglio e Olio with Broccoli Rabe
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pasta e piselli (pasta with peas) in a white bowl.

Pasta e Piselli (Pasta with Peas)

Chef Dennis Littley
Pasta e Piselli (pasta with peas) is a delicious, one-pot meal that has been loved by Italians and Italian Americans for generations. Made with just a few ingredients, this simple pasta dish, with its creamy texture and sweet peas, is sure to bring smiles to your dinner table.
4.96 from 46 votes
Print Recipe Pin Recipe Listen to the Post
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course pasta course, Side Dish
Cuisine Italian, Italian – American
Servings 8
Calories 432 kcal

Ingredients
  

  • 1 lb ditalini -or other small shape pasta
  • ½ cup extra virgin olive oil
  • 1 large sweet onion finely diced
  • 1 clove garlic finely diced
  • ¼ teaspoon red pepper flakes -to taste
  • 4 cups water -more as needed
  • 1 teaspoon salt -to taste
  • ¼ black pepper -to taste
  • 14-16 oz baby peas -frozen or fresh
  • 1 cup Pecorino Romano cheese -grated (or parmesan cheese)

Instructions
 

  • Add the olive oil and chopped onions to a large pan over medium-high heat.
  • Cook the onions until soft (4 – 5 minutes). Don’t let the onions brown.
  • Add the chopped garlic and red pepper flakes to the onions and continue to cook for 1 minute.Add the water, salt, and baby peas to the onion mixture and bring to a boil ( used frozen peas).
  • Once boiling, remove some of the peas and mash them with a large spoon or fork.
  • Add the pasta and mashed peas to the pot and reduce the heat to medium heat. Let the pasta cook per instructions on the package for aldente. Stir the mixture often to keep it from sticking.
  • If the pasta isn’t fully cooked, add more water until the pasta is cooked to the desired doneness. When the pasta has reached al dente, remove the pot from the stove and mix in the cheese and chopped parsley.
  • Taste and season the pasta with peas to taste with salt and black pepper. If the pasta seems dry, add a little water to loosen it up.
  • Serve the pasta with additional grated cheese, black pepper, and crusty bread.

Notes

Traditionally ditalini is used to make this pasta with peas, but other small pasta shapes, such as small shells, farfalle, pennette, elbow macaroni, and orzo, can also be used for Pasta e Piselli.
If you’re not a fan of peas or simply want to add additional vegetables to the dish, asparagus, spinach, grape tomatoes, broccoli, broccolini, and red peppers would make nice additions. Any of the vegetables you add should be cut into small pieces to keep the style and look of this dish the same.
*Chicken broth or vegetable broth can be used instead of water for a more flavorful dish, or you can use half water and half broth. Just make sure to cut back on the salt if you use broth.

Nutrition

Calories: 432kcalCarbohydrates: 53gProtein: 14gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 13mgSodium: 457mgPotassium: 311mgFiber: 5gSugar: 7gVitamin A: 451IUVitamin C: 22mgCalcium: 170mgIron: 2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.96 from 46 votes (41 ratings without comment)

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    Recipe Rating




  1. Grace says

    June 30, 2025 at 11:00 pm

    3 stars
    Did not work with fresh pasta, was way too starchy and thick

    Reply
    • Chef Dennis Littley says

      July 01, 2025 at 9:25 am

      You needed to add pasta water to the sauce if it was too thick. You have to make adjustments when you use fresh pasta, thats pretty normal.

      Reply
  2. Lori Callegari says

    June 10, 2025 at 6:25 pm

    5 stars
    My Italian grandmother brought this to my mom 68y ago. Nana said when they had a little money her mom would add ham bits, so this is how I’ve always made it. That was my only change. It was very good and it’s considered a comfort food for me. ‘Basta with the peas’, not pasta.

    Reply
    • Chef Dennis Littley says

      June 11, 2025 at 10:56 pm

      Its always been comfort food to me too. Simple yet delicious!

      Reply
  3. Ethan says

    January 24, 2025 at 5:31 pm

    5 stars
    forgot to add stars

    Reply
    • Chef Dennis Littley says

      January 24, 2025 at 5:35 pm

      Thank you!!

      Reply
  4. Ethan says

    January 24, 2025 at 5:29 pm

    This is peasant food. Warm, nourishing, simple. This isn’t something I would order in a restaurant, but something I can imagine a grandmother making for her family. I made it almost exactly as described, using much more red pepper and keeping the salt even though i used broth. I also used fresh peas, which was very nice as they had a pleasant, firm texture once the dish was finished. It does need to be stirred almost constantly, and I had a small amount of hot water ready to add, which i did as I like my pasta be bit past al dente. Taste for salt AFTER adding the cheese as the cheese add salt. I will definitely make this again. This was exactly what I wanted.

    Reply
    • Chef Dennis Littley says

      January 24, 2025 at 5:36 pm

      Thanks for letting me know you enjoyed my pasta dish, its one of my favorites and your right its simple peasant food.

      Reply
  5. Brenna says

    May 05, 2024 at 3:18 pm

    5 stars
    My vegetarian 17 year old requests often and the recipe is so easy! This is on a regular rotation at our house! Thanks!

    Reply
    • Chef Dennis Littley says

      May 05, 2024 at 5:06 pm

      I’m happy to hear your son has been enjoying my pasta recipe. It’s a big hit in my house too!

      Reply
      • M says

        July 08, 2025 at 10:09 pm

        Why are we mashing the peas??

      • Chef Dennis Littley says

        July 09, 2025 at 7:10 am

        To give the pasta more flavor.

    • Mary says

      June 04, 2024 at 5:09 pm

      5 stars
      Love this recipe, just made it and its awesome! I cooked some finely chopped mushrooms on the side to add at the end, and also added the juice from a lemon. So good!

      Reply
      • Chef Dennis Littley says

        June 06, 2024 at 8:40 am

        I love this pasta recipe, its been a family favorite for decades. I’m happy to hear you enjoyed it too. And the mushrooms are a nice addition.


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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