pasta e piselli (pasta and peas)

(2 ratings)
Recipe by
Joanne Bellezza-Loughlin
Bridgewater, NJ

This is one of those wonderful peasant dishes that has been passed down from generation to generation. We don't really have a recipe so the amounts are estimates. It's made with ingredients that are always on hand. Makes for a quick and easy week day dinner.

(2 ratings)
yield 4 -6
prep time 10 Min
cook time 20 Min

Ingredients For pasta e piselli (pasta and peas)

  • 1 lb
    thin spaghetti (farfalle pasta works well too)
  • 1 Tbsp
    olive ol
  • 1/2
    onion, chopped
  • 2 clove
    garlic, minced
  • 1 can
    petite peas
  • 1
    egg, beaten
  • 1/2 c
    grated parmesan or romano cheese
  • salt, pepper, parsley to taste

How To Make pasta e piselli (pasta and peas)

  • 1
    Cook pasta in large pot of boiling, salted water until al dente.
  • 2
    In a medium size sauce pan, heat olive oil over medium heat and add the chopped onion. Cook for approximately 5 minutes until translucent and then add the minced garlic. Cook for about another minute or two.
  • 3
    Add the can of peas with liquid to the onion garlic mixture and cook for another 5 minutes or so.
  • 4
    Strain the pasta leaving a small amount of the pasta water (maybe 1/2 cup) in the pot with the pasta. Transfer the pasta to a serving platter.
  • 5
    In a medium size bowl, beat the egg and add 1/4 cup of grated cheese, salt pepper and parsely to taste. Add to the pasta and mix well so that the egg coats the pasta. (Note: You don't want scrambled eggs, the egg will cook enough just from the heat of the pasta.)
  • 6
    Add the peas to the pasta and mix well.
  • 7
    Top with the other 1/4 cup of grated cheese. Of course you can always use more or less depending on your taste.
  • 8
    Serve with Italian Bread (I like Semolina) and side salad.

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