Pasta e Piselli

Making Pasta e Piselli

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1. Heat 2 tbsp of the oil in a large pan and cook the onion over a low heat for 8 minutes until soft. Stir in the tomato paste for 1 minute.

   Mark done Start 8 min timer

2. Add the peas and water and bring to the boil. Simmer for 5 minutes.

   Mark done Start 5 min timer

3. Mash about a quarter of the peas against the side of the pan. Add the pasta and cook for 10 minutes, stirring often, until tender.

   Mark done Start 10 min timer

4. Season with the salt and pepper. Serve with the parmesan and the remaining oil.

   Mark done

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Tips for Making Pasta e Piselli

• Cook the onion slowly until sweet.
• Mash a few peas to thicken the broth.
• Stir often once the pasta goes in.
• Add hot water if the dish is too thick.

Serving Suggestions

• Crusty bread
• Green salad
• Grated parmesan
• Lemon wedges

Sides from the same cuisine on this site: Creamy Parmesan Polenta, Ciabatta, Citrus Fennel Salad.

Leftovers and Storage

Keeps in the fridge for 2 days. Add hot water when reheating.

Pasta e Piselli Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.