Pasta e Piselli | Neapolitan Pasta with Peas

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Pasta e Piselli | Neapolitan Pasta with Peas

Name: Pasta e Piselli | Neapolitan Pasta with Peas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italienische Küche
Ingredients: 250 g elbow pasta; 300 g frozen peas; 1 pc small yellow onion; 600 ml vegetable broth; 60 g Pecorino; 3 tbsp extra virgin olive oil; 1 tsp fine salt; 1 pinch ground black pepper

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25 min

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Gurkerl Küche

Ein echter neapolitanischer Seelenwärmer: Pasta e Piselli ist der italienische Hausmannskost-Klassiker aus zarten Hörnchennudeln, süßen Erbsen, fein geschmorten Zwiebeln und würzigem Pecorino Romano. Cremig wie ein Risotto zubereitet – perfekt für kühle Herbsttage!

Preparation method

Preparation

Peel the small yellow onion and finely dice it. Heat the vegetable broth in a small pot and keep warm. Freshly and finely grate the Pecorino Romano.

Instructions

Heat the extra virgin olive oil in a wide pot over medium heat. Add the diced onion and sauté gently until translucent, soft, and sweet.

Add the frozen peas, sauté briefly, and pour in a ladle of hot vegetable broth. Cover and simmer over medium heat for about 5 minutes. If desired, lightly crush about one-third of the peas with the back of a spoon or a potato masher to make the sauce extra creamy.

Chef's tip

Traditionally, Pasta e Piselli is prepared 'risottata'—meaning the raw pasta cooks directly in the peas and broth. The released starch binds everything into a wonderfully creamy consistency.

For a milder flavor, you can replace half of the Pecorino with Grana Padano or Parmigiano Reggiano.