Pasta e Piselli is a wonderfully simple, comforting dish of pasta, peas and Pecorino Romano. Creamy and satisfying, it comes together in under 30 minutes—an ideal quick dinner for busy weeknights.
Pasta e Piselli is one of my favourite comfort foods because of its honesty and simplicity. You may be tempted to add stock, herbs or other extras after reading the ingredients, but it’s delicious as written. The dish can be served thicker and saucier or more like a light soup; I prefer it thick but suggest leaving it a little loose when cooking because it thickens as it cools.
This recipe feels especially fresh in spring, but using frozen peas makes it perfect year-round.
See the recipe below for ingredient notes, step-by-step photos, tips, variations and a printable version at the bottom.
Ingredients
Ingredient notes and substitutions
- Frozen peas – fresh peas work, but frozen are economical, convenient and available year-round.
- Pasta – choose a small shape such as ditali, ditalini or Margheritini so the pasta matches the pea size.
- Hot water – using hot water shortens cooking time. Cold water will work but the dish will take longer.
- Pecorino Romano – use freshly grated cheese for the best flavour. Parmigiano Reggiano can be substituted if needed.
Step by step photos and instructions
Heat 2 tablespoons of olive oil in a large pan over medium heat and add the chopped onion. Sauté gently until the onion is soft and translucent.
Add the peas and about 200ml (3/4 cup) of water. Simmer for 1–2 minutes until the peas are tender.
Remove just over half of the cooked peas to a bowl, add a splash of water and blend until smooth with an immersion blender or a regular blender. Return the puree to the pan to build the sauce’s creaminess.
Add the pasta and the remaining water, then season with a good pinch of salt and pepper. Simmer and stir until the pasta is al dente and the sauce reaches a thick, creamy consistency. If the mixture becomes too thick, loosen it with another splash of water.
Remove the pan from the heat, stir in the grated Pecorino Romano until melted and glossy, and serve immediately.
Recipe tips and FAQs
- Choose a small pasta shape – small shapes pair best with peas and make every bite balanced.
- Adjust consistency – serve it soupy or saucy; simply add more water while cooking to thin the sauce.
- Blender options – an immersion blender is quick and easy; a countertop blender works too (you might need slightly more water).
- Variations – the classic version is perfect on its own, but you can add pancetta or a touch of garlic if you want extra flavour.
Stored in the fridge, leftover Pasta e Piselli keeps for 1–2 days, but it thickens as it cools, so it’s best enjoyed fresh.
More delicious pasta recipes to try
Pasta
Pasta e Ceci (Pasta with Chickpeas)
Soups
Pasta Fagioli Soup – Pasta & Beans
Pasta
Creamy Tomato Pasta with Italian Sausage
Pasta
Tortellini alla Panna
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Step By Step Photos Above
Most recipes include step-by-step photos, tips and sometimes video.
Pasta e Piselli (pasta and peas)
By Emily
Ingredients
- 1 large onion, finely chopped
- 2 cups (300g) frozen peas (can use fresh)
- 2 cups (250g) small pasta (ditalini or Margheritini)
- 3 cups (700ml) hot water
- ½ heaped cup (50g) Pecorino Romano, finely grated
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions
- Add 2 tablespoons olive oil to a large pan over medium heat and add the chopped onion. Sauté until soft and translucent.
- Add the peas and about 200ml (3/4 cup) water. Simmer for 1–2 minutes until peas are cooked.
- Remove just over half the peas to a bowl, add a splash of water and blend until smooth. Return the puree to the pan.
- Add the pasta and remaining water, season with salt and pepper, and simmer, stirring, until the pasta is al dente and the sauce is thick and creamy. If necessary, loosen with a splash more water.
- Turn off the heat, stir in the grated Pecorino until combined, and serve immediately.
Notes
- Small pasta shape: choose a shape similar in size to the peas for the best texture.
- Consistency: adjust water during cooking to make the dish soupy or saucy as you prefer.
- Blending: an immersion blender is convenient; a countertop blender works too, with slightly more liquid.
- Variations: optional additions include pancetta or garlic, but the classic version is excellent as is.
- Storage: keeps 1–2 days in the fridge but thickens on cooling. Not recommended for freezing.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless otherwise stated.
- Vegetable sizes are assumed to be medium unless noted.
- Recipes are developed using a fan (convection) oven when applicable.
- Nutrition calculations are automated and should be treated as estimates.
Nutrition
Nutrition information is automatically calculated and is an approximation.
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