Add Preferred SourcePasta e Piselli is a simple southern Italian dish made with everyday ingredients—something most Italian grandmothers probably whipped up with whatever was on hand. It’s creamy without using cream and hits the spot when you want a fast, comforting meal.
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This is one of my go-tos when I need dinner in a hurry or the fridge is running low. All it takes is pasta, frozen peas, garlic, onion, and some cheese. It’s quick to put together and always feels like a home-cooked meal.
It’s a good reminder that you don’t need a ton of ingredients or complex steps to make a dish that’s warm, filling, and ready in less than 30 minutes.
History
Pasta e Piselli, or Pasta and Peas, is a traditional Southern Italian dish that likely originated in the Campania region, particularly around Naples. It’s a humble, peasant-style meal rooted in cucina povera—the philosophy of making the most of simple, inexpensive ingredients. While it’s difficult to pin down an exact year of origin, dishes like this became common in the early 1900s when pasta became more accessible and refrigeration allowed for the use of frozen vegetables like peas. By the mid-20th century, especially in post-war Italy and among Italian-American communities, pasta e piselli had cemented its place as a comforting, budget-friendly staple that we still enjoy today.
Ingredients
- Olive oil – Or any cooking oil will work. You can also use butter if you want a bit more richness. I’ve tried it with both oil and butter and love them both!
- Yellow onion – I cook with yellow onions, but you could use any kind of onion in this dish. I wouldn’t use red onion as they discolor when cooked.
- Garlic – Use fresh garlic for the best flavor.
- Peas – Frozen; I like the teeny tiny peas because they’re the sweetest and most tender, bu you can use any kind of frozen peas. Canned peas won’t work in this recipe – they’re too mushy.
- Small pasta – Uncooked. Small shells or ditali pasta work perfectly for this recipe.
- Vegetable broth – You can use water but vegetable broth has so much more flavor.
- Salt and pepper – Season to taste.
- Parmesan Cheese – Pecorino Romano is also great. Add a bit more for adding to each dish at the table.
- Red pepper flakes – Crushed. Optional but it adds a bit more flavor.
- Fresh parsley – Every dish is better with a bit of fresh parsley!
How To Make Pasta & Peas (Pasta e Piselli)
Scroll down for the full recipe card with exact measurements and printable instructions.
Warm the olive oil over medium heat in a Dutch oven or heavy-bottomed saucepan. These pots hold heat well and help cook the pasta evenly.
Add the chopped onion and cook for about 5 minutes until soft and lightly golden. Stir in the garlic and cook for 30 seconds, just until fragrant. Be careful not to brown it.
Pour in the vegetable broth and bring it to a gentle boil.
Add the pasta and cook uncovered for 7 to 10 minutes, stirring often. Most of the broth should be absorbed and the pasta should be tender. If it starts to dry out, add a splash of hot water.
Season with salt, pepper, and a pinch of crushed red pepper if you like a little heat.
Stir in the frozen peas and cook for about 2 minutes until warmed through.
Mix in the grated cheese until everything is creamy and combined. I love using a silicone spatula here to scrape the bottom and get every bit of cheesy goodness.
Serve immediately with extra cheese and a sprinkle of chopped parsley for a fresh, colorful finish.
Chef Jenn’s Tips
- Stick with small pasta shapes—they cook evenly and help create that silky sauce.
- Stir frequently so the pasta doesn’t stick and the broth thickens naturally.
- Don’t skip the cheese—it helps bring everything together.
- For a richer texture, add a small pat of butter when you stir in the cheese.
- To keep it vegan, use a dairy-free cheese or omit the cheese entirely.
Make It A Meal
This dish is great on its own, but you can serve it with a crisp salad or crusty bread to make it a bigger meal. Want more protein? Add some cooked chickpeas or a soft-boiled egg on top.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. The pasta will soak up more broth as it sits, so add a little warm water or extra broth when reheating. Heat gently on the stove or in the microwave. This dish isn’t freezer-friendly, but it comes together so quickly that fresh is best.
Pasta & Peas (Pasta e Piselli)
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion finely chopped
- 1 clove garlic minced
- 1½ cups peas frozen
- 2½ cups small pasta uncooked
- 4 cups vegetable broth
- salt and pepper to taste
- ¼ cup Parmesan cheese grated
- pinch red pepper flakes crushed
- fresh parsley chopped
Instructions
- Warm the olive oil over medium heat in a Dutch oven or heavy-bottomed saucepan.
- Add the chopped onion and cook for about 5 minutes until softened and golden.
- Stir in the garlic and sauté for 30 seconds, just until it smells fragrant—don’t let it brown.
- Pour in the vegetable broth and bring it to a gentle boil.
- Add the pasta and cook uncovered for 7–10 minutes, stirring often. Most of the broth should be absorbed, and the pasta should be just tender. If it dries out too quickly, add a splash of hot water.
- Season with salt, pepper, and a little crushed red pepper if you like heat.
- Toss in the frozen peas and let them cook for about 2 minutes, just until warmed through.
- Mix in the grated cheese and stir until everything is creamy and blended.
- Serve right away, topped with extra cheese and chopped parsley if you like.
Notes
Chef Jenn’s Tips
- Stick with small pasta shapes—they cook evenly and help create that silky sauce.
- Stir frequently so the pasta doesn’t stick and the broth thickens naturally.
- Don’t skip the cheese—it helps bring everything together.
- For a richer texture, add a small pat of butter when you stir in the cheese.
- To keep it vegan, use a dairy-free cheese or omit the cheese entirely.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
I make something very similar, but I add a large can of albacore tuna to this and a seafood broth and heavy cream. This is amazing with any kind of pasta and we especially like it with angel hair because of how quickly it cooks.
Another great idea! I love jazzing up a humble can of tuna! ~Jenn
Looks good, although to up the protein and keep it meatless, I think I might thin out the broth and blend it with drained cooked white beans to make a sauce to cook the pasta in.
Great idea! ~Jenn