Pasta e Piselli
Pasta and Peas
If you open your pantry and have some pasta (whatever you have available), a can of baby peas, chicken broth, an onion, garlic, olive oil, and parsley, you have a meal (most everyone has salt and pepper). That’s it – super easy, comforting, economical, and delicious! Parmesan would be the luxury in this dish. These are staple ingredients and this is peasant cooking, as it’s called, using inexpensive pantry staples made during times of economic hardship with what was available to feed families.
There are several nostalgic dishes/recipes that I grew up on that remind me of my Italian family and heritage — this would be on the top of that list. That comforting ‘feel’ that takes me home. It is a hearty meal and can be prepared more wet or dry, depending on the amount of broth you add to it as to the texture of a stew or a soup. This was prepared all through my bloodline as I recall my great-grandmother, grandmother, mother preparing this – A quintessential ‘Noni’ recipe. I serve it in a bowl with grated Parmesan, garlic bread and a nice salad on the side, which completes the meal.
Evolution: Pasta e Piselli, is a popular meal in the spring because of the green peas, but because we used canned peas, our family enjoyed (and enjoys) it all year. As this recipe evolves to today, fresh green peas and fresh Italian flat-leaf parsley can be substituted here. A little chopped pancetta can be added in and sauteed with the onion for additional flavor, and a Parmesan rind can also be added in as the Pasta e Piselli cooks. This all adds more depths of flavor. It will also envelop a slightly different flavor than the original humble recipe here.
Why You Will Love This Recipe:
- It’s Nostalgic – “Noni-fied”
- A Budget-Friendly Recipe
- Easy to Prepare
Tools You Will Need:
- Cutting Board
- Chef Knife
- 2 Large Saucepans
- Collander
- Wooden Spoon
- Ladle
- Can Opener
Recipe:
Pasta e Piselli (Pasta and Peas)
- ½ pound Small Pasta
- 1 Tablespoon Salt (add this to the water for boiling pasta)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- ¼ cup extra-virgin olive oil
- 1 15 oz. can baby peas such as LeSueur, drained
- 2 cups chicken broth (or more)
- 1 Tablespoons dried parsley
- Salt and Pepper
- Grated Parmesan
Bring a large saucepan of water to a boil, about 8 cups. Once it comes to a boil, add the salt and pasta. Reduce the heat and cook, stirring occasionally until the pasta is cooked al dente. Drain.
Meanwhile, in a separate saucepan, add the olive oil, chopped onion and garlic, salt and pepper. Saute’ until caramelized. Add the peas with a little more salt and pepper, to taste. Toss in the cooked pasta, chicken broth and parsley. Cook until warmed through. Serve with a grating of Parmesan and black pepper. This recipe may be doubled.
Personal Chef Tip:
Although small pasta is preferred in this recipe, you can collect any small amounts of boxed pastas that are leftover in your pantry and use them (pictured here) – broken spaghetti also works. Spring is a time for cleaning out!
