Pasta with Peas (Pasta e Piselli)
Pasta with Peas, known as Pasta e Piselli in Italian is creamy, delicious, and crazy easy to make in 20 minutes with only 4 ingredients. It makes the perfect one-pot weeknight dinner!
Servings: 2
Calories: 529kcal
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Ingredients
- 2 cups green peas - I've used frozen peas
- 5.5oz / 150g
short pasta - I’ve used gnocchetti - 1 medium white onion diced
- 1oz / 25g finely grated parmesan cheese
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a pot over medium heat. Add the diced onion, a good pinch of salt, and saute for a few minutes until the onions are translucent. Add a splash of water so the onions don't burn
- Add the green peas, season with salt and black pepper and cook for 5 minutes
- Once the peas are cooked, pour half of the mixture into a blender and the remaining half into a bowl. Leave them on the side for now
- Quickly rinse the pot if needed, then fill with water and bring it to a boil over high heat. Once boiling, add salt then add the pasta to cook
- Add a ladle of the pasta cooking water to the blender with the peas, and blend to a creamy puree consistency
- When the pasta is 3 minutes under the cooking time from the package instructions, drain and ensure to reserve some of the pasta water
- Pour pasta back into the pot, add the pea puree, the bowl of peas on the side, the finely grated parmesan cheese and a ladle of the pasta water. Stir through until well combined
- Allow to simmer while gently stirring for 1-2 minutes to finish the cooking process, adding pasta water when needed. The consistency should be a creamy sauce and not dryServe in bowls and enjoy your delicious creamy Pasta with Peas!
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Nutrition
Calories: 529kcal | Carbohydrates: 82g | Protein: 23g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 234mg | Potassium: 613mg | Fiber: 12g | Sugar: 13g | Vitamin A: 1208IU | Vitamin C: 62mg | Calcium: 213mg | Iron: 3mg