Pasta with Peas/ Pasta e Piselli

Pasta e Piselli/ Pasta with Peas is one of my childhood favorite dishes, one of those dishes that my mom used to make for me and my siblings weekly. My mom is from Naples and Pasta with Peas or Pasta and Potatoes or Pasta with Bean or Pasta with Lentils were a staple in our family. Every time I eat one of those dishes I immediately go back in time when I was a kid. I still remember the good old days when me, my siblings and my neighbors used to play outside all day. My mom used to call us around 6.30/7 pm and its still so vivid in my mind the amazing smell that my house had. I particularly remember when Pasta with Peas was on the stove because peas have such a fragrant sweet smell that is difficult to forget.

This recipe is very easy to follow. I used frozen peas but you can use Fresh or peas from the can. I added Guanciale but if you don’t have it its fine, you could substitute it with Pancetta or Bacon (bacon will give a little bit more of smoky flavor) or Ham. Either way is going to be an amazing dish. The final result is going to be like a soup but more thick. The pasta that I really like to use is small tube/ tubetti they are small and the go perfectly with peas that are small, but you can use any pasta you prefer. My mom used to use Pasta Mista that is a mixed of different cut of pasta, very popular in Naples. Don’t add too much pasta otherwise it won’t be such a pleasure to see and to eat; you need to balance your ingredients and go with the flow. Also very important keep a pot with a little bit of hot water to add in case you need to. My mom used to Enjoy and Buon Appetito

Ingredients:

  • 2 cups of peas
  • 150 grams Guanciale or Pancetta or Bacon
  • 2 tablespoon of Extra Virgin Oil
  • Half Onion
  • 340 grams Pasta Ditalini/ Tubetti or Pasta Mista
  • Salt and pepper
  • Love
  • 3/4 cups of water warm
  • Parmiggiano Reggiano

Method:

In a pot put the oil, let it warm up and add the onion finely chopped. When the onion has a gold colour add the guanciale or Pancetta and cook it for few minutes until its crispy. Now its time to add the peas, stir them and let them cook for 5 minutes on medium heat. Add 1 cup of warm water and cook everything for 10/ 15 minutes with lid on ( I like to put a wooden spoon between the lid and the pot so it will cook nicely). When the peas are done add the rest of the water and the pasta. Give a nice stir and cook it until is ready ( my tubetti took 10 minutes). If it gets too dry add more warm water. Taste your pasta and check if there is enough salt. Plate your amazing dish made with love and add Fresh Parmigiano Reggiano. Enjoy

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