How to Make Pasta & Peas
Pasta & peas, or pasta e piselli, is a traditional Italian dish passed down from Nonna’s (Grandmothers) all over the world. I have taken this authentic dish and made it slightly more Mediterranean with a small twist. Furthermore, fresh basil has been replaced with mint for a unique flavor – did I defy tradition or improve a classic? You be the judge!
Additionally, the best part about this recipe is how simple it is. You literally mix conchiglie pasta, fresh peas, pecorino cheese and onions for a creamy, delicious dish- that’s it! This pasta recipe can feed so many people, plus it’s affordable and ready in ten minutes. Would your Nonna approve?
Watch the Pasta & Peas video recipe:
How To Make PASTA & PEAS Like an Italian
Vincenzo’s Top Tips To Make Pasta & Peas
Frozen is better
You can use frozen peas for an even faster recipe. Keep the pasta amount equal to the peas when doing this.
MAKE it more creamy
Stir the dish in the pan continuously for six minutes and the starch from the pasta water can actually makes the sauce creamy, without using any cream.
Minty fresh!
Don’t forget to save some fresh mint to garnish your dish.
Cook the pasta al dente
Cook the pasta for 1-2 minutes less than the recommended cooking time. This ensures that the pasta will not be overcooked when it’s combined with the peas and sauce.
Pasta & Peas
Equipment
- Large bowl
- Large frypan
- wooden spoon
- large pot For boiling the pasta
- Strainer
- Ladle To add pasta water to frypan
Ingredients
- 800 grams Fresh Snow peas or 300 grams Frozen peas, 28oz /10.5oz
- 300 grams Small Conchiglie, 10.5oz. Shell pasta
- ½ Brown onion, Chopped
- 3 Tbsp Pecorino Romano cheese
- 1 Bunch of Mint leaves, Fresh
- Salt & pepper
- 4 Tbsp Extra virgin olive oil, EVOO
- 1 Tbsp Rock salt, To flavor pasta water
Instructions
- Pasta and peas is a classic Italian dish and true Italian cooking thanks to its simplicity. Let’s start with the star of this dish, the peas!
- Peel the pods of the peas one by one and pile them into a large bowl.
- After prepping the peas, finely chop ½ brown onion and put it to the side.
- Heat a large frypan to medium-low heat, add in 4 tablespoons of EVOO and once this has warmed up add your chopped onion.
- Sauté the onion for five minutes or until it is soft and golden brown.
- Add the peas into the pan with the onions and oil then stir for approx. six minutes, mixing well.
- Add 5L of water to a large pot and add 1 tablespoon of rock salt once the water boils.
- Boil the pasta for ½ the time listed on the packet instructions (you will continue to cook it in the pan); it took six minutes for my pasta. Give the pasta a quick stir, so it doesn’t stick together
- While the pasta is boiling, keep stirring the peas then pull the mint leaves off the stems and add them directly to the pan before stirring them through.
- Collect some pasta water and put it to the side then strain your pasta and add it to the saucepan with the peas and add a few scoops of pasta water until the pasta is half covered.
- Next, to make the creamy pea sauce, stir the pasta & peas in the pan continuously for six minutes. The starch from the pasta water makes this sauce creamy, without using any cream (of course).
- Once the pasta is cooked, add a sprinkle of pecorino cheese and more fresh mint. Then toss the pasta to create an even creamier sauce.
- E ora si mangia, Vincenzo’sPlate….Enjoy!
Video
How to serve
Add a few generous spoonful’s of pasta and peas onto your plate. As you’re serving this dish, you’ll feel hypnotized by the fresh, herby mint aroma. Lastly, add a sprig of fresh mint to the plate, and it’s ready to eat. You can always add some freshly ground black pepper or chilli flakes on top for an extra kick.
Feel free to add more pecorino Romano or freshly grated parmesan cheese before serving if you’re a cheese lover. Yum!
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