Best 2 Pasta E Piselli Recipes
Pasta e piselli, or pasta with peas, is a classic Italian dish that is simple to make and bursting with flavor. It is a versatile dish that can be served as a main course or a side dish, and it is perfect for any occasion. This article features two delicious recipes for pasta e piselli: one made with fresh peas and one made with frozen peas. Both recipes are easy to follow and can be made in under 30 minutes. The fresh pea recipe uses pancetta to add a smoky flavor to the dish, while the frozen pea recipe uses olive oil and garlic for a lighter flavor. Both recipes are delicious and sure to please everyone at the table. So, what are you waiting for? Try one of these pasta e piselli recipes today!
Here are our top 2 tried and tested recipes!
PASTA PISELLI
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe, and, therefore, we cannot make representation as to the results.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Fill a large stockpot with cold water and place over high heat.
- Pour olive oil in a large saucepan and turn the flame on low. Mince the garlic and add to olive oil, let cook until just starting to brown. Slice the onion and add to the garlic and olive oil. Add 3 anchovies to the pan and mash them until they disintegrate.
- Next, add the vegetable broth and white wine. Turn the flame up to medium-low, and allow the broth and wine mixture to reduce for a couple minutes.
- Take the head of cauliflower and peel away the green leaves. Cut off the stalks and discard. Chop the cauliflower crowns into bite-sized pieces, set aside. Add the chopped cauliflower to the onion/garlic mixture, and season with red pepper flakes, to taste. Reduce the heat back to medium, and let the cauliflower cook, stirring frequently.
- Snap the asparagus in half and cut into bite size pieces on the diagonal. Add the asparagus and the peas and cook for about 5 minutes. When the asparagus is almost tender, add the tomatoes. The tomatoes should stay chunky, so do not cook too long, or stir the sauce too much because the tomatoes tend to fall apart. Add toasted almonds and season with salt and pepper, to taste. Remove from heat.
- When the pasta water comes to a rolling boil, add some salt and then the pasta. Keep the heat on high. Cook pasta until firm to the bite, al dente. Drain and transfer pasta to a warm bowl. Sprinkle with olive oil, and gently toss. Then add the sauce and gently toss again.
- Garnish with Parmesan or Romano and serve.
PASTA E PISELLI
A very fast soup to make. A cousin to the Italian favorite Pasta e Fagioli, this is made with peas instead. Dust with freshly grated Parmesan for a final touch.
Provided by Alan in SW Florida
Categories Vegetable
Time 25m
Yield 10 cups, 5 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta as label directs in boiling salted water; drain.
- Meanwhile, in a 4-quart saucepan or saucepot, heat olive oil over medium heat. Add garlic; cook until golden, about 5 minutes.
- Remove saucepan from heat. Then, carefully add chicken broth, tomatoes with their juice, basil, and 1/2 cup water. Return heat to low; cover and simmer 5 minutes; discard garlic.
- Add peas and pasta; heat through. Serve soup with grated Parmesan cheese.
Nutrition Facts : Calories 293.5, Fat 7.5, SaturatedFat 1.2, Sodium 610.4, Carbohydrate 43.6, Fiber 5, Sugar 6.7, Protein 12.9
Tips:
- Use fresh or frozen peas: Fresh peas are best, but frozen peas are a good option if fresh peas are not available. Avoid canned peas, as they can be mushy and have a metallic taste.
- Cook the peas briefly: Peas should be cooked until they are tender, but still have a slight crunch. Overcooked peas will be mushy and lose their flavor.
- Use a good quality pasta: The type of pasta you use will make a big difference in the final dish. Choose a pasta that is made from high-quality durum wheat and has a good texture.
- Cook the pasta al dente: Pasta should be cooked until it is al dente, or slightly firm to the bite. This will help it hold its shape and prevent it from becoming mushy.
- Use a flavorful sauce: The sauce is what will really make your pasta e piselli shine. Choose a sauce that is flavorful and has a good balance of acidity and sweetness.
- Add some fresh herbs: Fresh herbs can really brighten up the flavor of pasta e piselli. Try adding some chopped basil, parsley, or oregano to the dish before serving.
Conclusion:
Pasta e piselli is a simple but delicious dish that is perfect for a quick and easy meal. It is also a great way to use up leftover peas. With a few simple tips, you can make a pasta e piselli that is sure to impress your family and friends.
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