Creamy Pasta e Piselli with Olive Oil and Parmesan
A comforting Italian classic combining tender pasta with sweet peas in a light, flavorful sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
Ingredients
1 cup ditalini pasta or small elbow macaroni
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
2 cups fresh or frozen peas
2 cups vegetable or chicken broth
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup grated Parmesan or Pecorino Romano
1 tablespoon chopped fresh parsley (optional)
Instructions
-
Heat olive oil in a medium saucepan over medium heat.
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Sauté onion until translucent, 5–6 minutes.
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Add garlic and cook 1 minute.
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Pour in broth and season with salt and pepper.
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Add peas and cook until tender, 3–5 minutes.
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Cook pasta separately in salted water until al dente, then drain.
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Combine pasta with peas and broth, stir to coat.
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Cook together 2–3 minutes, then stir in Parmesan.
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Garnish with parsley and serve warm.
Notes
Use frozen peas if fresh are unavailable. For a creamier version, add ricotta. Short pasta shapes work best