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Pasta e Piselli alla Napoletana (Neapolitan Pasta and Peas)
Pasta e Piselli alla Napoletana (Neapolitan Pasta and Peas) is a classic dish from Campania, deeply rooted in Italian culinary tradition. This simple yet flavorful recipe is easy to make and incredibly satisfying.Although pasta e piselli is often considered a spring dish, you can enjoy it year-round by using frozen peas. However, in spring, the flavor is even more vibrant with fresh, sweet, and tender peas.
Ingredients
- 300 g ditalini pasta - 10 oz, or any small pasta of your choice
- 400 g fresh or frozen peas - 14 oz
- 100 g diced cooked ham or diced pancetta - 3.5 oz
- 1 medium onion
- 1-2 pieces Parmigiano Reggiano rind
- 100 g grated Parmigiano Reggiano - 3.5 oz
- salt - to taste
- black pepper - to taste
- 1 liter water or hot vegetable broth - 4 ¼ cups
- 4 tablespoons extra virgin olive oil
Instructions
- If you’re using fresh peas, start by shelling them and rinsing them under cold running water. If you’re using frozen peas, you can skip this step.
- Next, heat 1 liter (4 ¼ cups) of water or vegetable broth in a small pot and keep it warm. This will be added gradually during cooking to achieve the perfect creamy consistency.
- Peel and thinly slice the onion. Then, cut the ham or pancetta into small cubes.
- In a large saucepan or deep skillet, heat 2–3 tablespoons of extra virgin olive oil over medium heat. Add the sliced onion and diced ham (or pancetta) and sauté until the onion turns soft and golden, and the pancetta is lightly browned.
- Once the onion and pancetta are well sautéed, add the peas to the pan.
- Stir with a wooden spoon to coat them in the flavorful base, then pour in a small amount of hot water or broth—just enough to cover them partially.
- Season the mixture with fine salt and freshly ground black pepper to taste. Then, add 1–2 pieces of Parmigiano Reggiano rind.TIP: If you’re using a whole piece of Parmigiano, first clean the rind by scraping off the outermost layer with the printed markings. Then, cut it into smaller pieces. During cooking, the rinds will soften and infuse the dish with deep umami flavor.
- Cover the pan with a lid and let the peas simmer for about 20 minutes, allowing them to absorb all the flavors.
- Once the peas are tender, add a little more hot water or broth to the pan and bring it to a gentle boil. Now, stir in the pasta.
- To achieve the perfect creamy texture, cook the pasta in the same pan as the peas, gradually adding hot water or broth a little at a time whenever the mixture starts to dry out. Be careful not to add too much liquid at once—the dish should be creamy, not soupy. Stir occasionally to prevent sticking.
- When the pasta is cooked al dente, turn off the heat and stir in 2–3 tablespoons of grated Parmigiano cheese. Taste and adjust seasoning if needed.
- Serve immediately, finishing each plate with a generous sprinkle of black pepper and extra cheese.
Nutrition
Serving: 100gCalories: 630kcalCarbohydrates: 74gProtein: 29gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 35mgSodium: 717mgPotassium: 545mgFiber: 9gSugar: 9gVitamin A: 963IUVitamin C: 48mgCalcium: 355mgIron: 3mg
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