Best 3 Pasta Piselli Recipes

Pasta e piselli, a classic Italian dish, is a delectable combination of pasta, peas, and flavorful ingredients that come together to create a hearty and satisfying meal. This versatile dish can be enjoyed as a main course or as a side dish, and it is a great way to use up leftover pasta. Whether you prefer a simple preparation with just peas, onion, and garlic, or a more elaborate version with pancetta, prosciutto, or mushrooms, there is a pasta e piselli recipe to suit your taste. With its vibrant green color, fresh flavors, and hearty texture, this dish is a true delight that can be enjoyed by people of all ages.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA E PISELLI

Pasta E Piselli image

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

Ingredients

2 cups elbow macaroni (or mixed pasta shapes,about 8 ounces)
2 tablespoons olive oil
3 garlic cloves, crushed with side of chef's knife
2 (14 1/2 ounce) cans chicken broth (or 3 1/2 cups homemade chicken broth)
1 (14 1/2 ounce) can diced tomatoes
1/4 cup packed fresh basil leaf, coarsely chopped
1/2 cup water
1 (10 ounce) package frozen peas, thawed
grated parmesan cheese

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

FARFALLE AL SALMONE E PISELLI (PASTA WITH SMOKED SALMON AND PEAS

Farfalle Al Salmone E Piselli (Pasta With Smoked Salmon and Peas image

Rustle up a tasty treat with this speedy but special recipe for smoked salmon and peas with pasta bows.

Provided by English_Rose

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 ounces salted butter
1 tablespoon olive oil
3 shallots, finely chopped
4 ounces frozen peas, defrosted
4 ounces smoked salmon, chopped
salt & freshly ground black pepper
1/4 cup single cream
1 lb farfalle pasta

Steps:

Heat the butter and olive oil together in a frying pan and fry the onions until golden.
Add the peas and cook for 3 minutes.
Add the salmon, season with salt and freshly ground black, pepper and cook for a further 2 minutes.
Stir in the cream and cook for a further 2-3 minutes.
In the meantime, cook the pasta in plenty of boiling, salted water until al dente. Drain, and then then add to the sauce.
Stir well over a gentle heat until the sauce has thickened slightly.
Serve immediately with some freshly ground pepper.

PASTA E PISELLI (PASTA AND PEAS)

Pasta e Piselli (Pasta and Peas) image

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.

Provided by Joanne Bellezza-Loughlin

Categories Pasta Sides

Time 30m

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Sure, check out this summary and conclusion in HTML format:

Tips:

Use fresh peas: Fresh peas have a sweeter flavor than frozen or canned peas. If you can't find fresh peas, frozen peas are a good substitute.
Cook the pasta al dente: This means cooking the pasta until it is just tender, but still has a slight bite to it. Overcooked pasta will be mushy and won't have as good of a flavor.
Use a flavorful cheese: Parmesan or Pecorino Romano are both good choices. You can also use a combination of cheeses, such as Parmesan and Asiago, or Parmesan and Gruyère.
Add some fresh herbs: Fresh basil, parsley, or oregano will add a nice pop of flavor to the dish.
Serve immediately: Pasta with peas is best served immediately after it is cooked. The peas will start to lose their sweetness and flavor if they sit for too long.

Conclusion:

Pasta with peas is a simple, yet delicious dish that is perfect for a weeknight meal. It is quick and easy to make, and it can be customized to your own liking. Whether you like your pasta with a lot of cheese, a lot of peas, or a lot of herbs, there is a recipe out there for you.