GRANDMA’S ITALIAN PASTA & PEAS

This recipe for pasta and peas is a traditional and comforting Italian dish passed down from generation to generation.

It is simple, inexpensive and delicious, making it perfect for family dinners or evenings at home.

Why you will like this recipe

• Simple and comforting: A traditional Italian dish that is easy to prepare with minimal ingredients.
• Economical: uses pantry staples and inexpensive ingredients.
• Versatile: Great as a main dish or side dish.
• Family tradition: A nostalgic recipe that tastes like home.

Enjoy this classic recipe for pasta e piselli, a true taste of traditional Italian cuisine! Let me know if you have tried it and like it! 😊

Servings: 4

Cooking Time:

• Preparation Time: 10 minutes
• Cooking Time: 20–25 minutes
• Total Time: 30–35 minutes

INGREDIENTS:

• 12 oz (about 3 cups) of short pasta (such as ditalini, small tubes, or mixed pasta)
• 2 cups of fresh or frozen peas
• 1 medium onion
• 2-3 tablespoons of extra-virgin olive oil
• 4 cups (1 quart) of vegetable broth or water
• Salt to taste
• Black pepper to taste

METHOD:

Prepare the onion:

• Peel and finely chop the onion.

Cook the onion:

• Heat extra virgin olive oil in a large pot over medium heat.
• Add the chopped onion and sauté until translucent and lightly browned, about 5 minutes.

Add the peas:

• Stir the peas into the pot, coating them well with the oil and onion.
• If using fresh peas, cook for 2-3 minutes longer than frozen peas to soften them slightly.

Simmer the peas:

• Pour in vegetable broth or water, then season with salt and pepper.
• Bring the mixture to a boil, reduce the heat and simmer for about 10 minutes, or until the peas are tender.

Cook the pasta:

• Add the short pasta directly to the pot with the peas, stirring to combine.
• Cook the pasta according to package instructions, stirring occasionally to prevent sticking.
• If necessary, add more broth or hot water to maintain the consistency of a creamy soup.

Taste and adjust:

• Taste the soup and adjust the seasoning with more salt and pepper, if necessary.
• The pasta should be cooked al dente and the broth should have a slightly creamy consistency.

Serving:

• Serve the pasta and peas hot, garnished with a sprinkling of black pepper. Optionally, you can drizzle with more olive oil or add grated Parmigiano cheese for additional flavor.

Tips for success

• Pasta choice: Short pasta such as ditalini, tubetti or even broken spaghetti are best for this dish.
• Consistency: For a creamier texture, mash some peas with a fork or spoon before adding the pasta.
• Stock flavor: Use a vegetable stock to give it more thickness, but water is also fine for a lighter dish.
• Cheese option: Add a handful of grated Parmesan or Pecorino Romano cheese for added richness.

Nutritional Facts (Per Serving)