NONNA’S ITALIAN PASTA & PEAS

Grandma’s pasta and peas recipe is just what you need!

Made with tender peas, crispy pancetta and a generous sprinkling of black pepper, this rustic Italian recipe is quick to prepare and offers incredible flavor without too much fuss.

Perfect for busy weeknights or for those who want to impress with a traditional meal, this pasta e piselli recipe does not call for broth but retains all its richness by using only a few items from the pantry.

SERVINGS:4

INGREDIENTS:

• 12 oz short pasta (ditalini, small shells, or elbow macaroni)
• 1 ½ cups peas (fresh or frozen)
• 5 oz pancetta (diced)
• 1 small onion, finely chopped
• 2 tbsp olive oil
• Freshly ground black pepper (as much as you like!)
• Salt to taste
• Water (for cooking the pasta)

METHOD:

Prepare the sauté:

Finely chop the onion and cut the pancetta into cubes.

Heat extra virgin olive oil in a large skillet and sauté the onion until lightly browned.

Add the pancetta:

Add the pancetta to the onion and let it brown until crisp and flavorful, stirring occasionally.

Cook peas:

Add the peas to the pan with the pancetta and onion, stir and let cook for about 5 to 7 minutes.

If necessary, add a ladleful of hot water to soften the peas without making them too dry.

Cook the pasta:
Meanwhile, bring a pot of salted water to a boil and cook the pasta al dente.

Drain it, keeping some of the cooking water aside.

Combine pasta and peas:
Drain the pasta and add it to the pan with the peas and pancetta.

Stir well, adding a few tablespoons of cooking water to mix everything together without making it too liquidy.

Add the pepper:

Sprinkle plenty of freshly ground black pepper, stir and adjust salt if needed. You can add a little more cooking water if it seems too dry.

Serve: Plate the pasta and peas hot and top with another generous sprinkling of black pepper to enhance the flavors.