How to Make Pasta e Piselli Like an Italian! (PASTA & PEAS!)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly while still providing good cooking properties.

Finely chop one small onion.

Add 1 tablespoon of olive oil to your pot over medium heat.

Add the chopped onion to the pot and cook for about 5 minutes until fragrant and translucent.

Add 175 grams of baby peas to the pot.

Once the peas have started to dethaw, add about 1 teaspoon of salt.

Mash a quarter of the peas for added texture.

Increase the heat to high and add 500ml of water to the pot.

Bring the water to a boil, then add 225 grams of ditalini or tubetti pasta.

Stir the pasta regularly to prevent it from sticking to the bottom of the pot.

Cook the pasta according to the package instructions (7 minutes for this pasta).

If the pasta is not quite done and water is running low, add more water as needed.

Taste the pasta; if it's still al dente, add a bit more water or let it boil out for another minute or two.

At the end of cooking, add 40 grams of Parmigiano-Reggiano cheese and stir until it creates a creamy sauce.

Store leftovers in the fridge for up to 4 days, reheating with extra water and olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens