Best 3 Pasta Piselli Recipes

"Pasta piselli" is a traditional Italian dish made with pasta, peas, and pancetta or bacon. It is a versatile dish that can be customized to your liking. Whether you prefer a simple dish with just a few ingredients or a more complex recipe with a variety of vegetables and seasonings, there is a "pasta piselli" recipe out there for you. So, put on your apron, gather your ingredients, and get ready to create a delicious and satisfying meal for your family and friends.

Here are our top 3 tried and tested recipes!

PASTA E PISELLI

Pasta E Piselli image

A very fast soup to make. A cousin to the Italian favorite Pasta e Fagioli, this is made with peas instead. Dust with freshly grated Parmesan for a final touch.

Provided by Alan in SW Florida

Categories Vegetable

Time 25m

Yield 10 cups, 5 serving(s)

Number Of Ingredients 9

Ingredients

2 cups elbow macaroni (or mixed pasta shapes,about 8 ounces)
2 tablespoons olive oil
3 garlic cloves, crushed with side of chef's knife
2 (14 1/2 ounce) cans chicken broth (or 3 1/2 cups homemade chicken broth)
1 (14 1/2 ounce) can diced tomatoes
1/4 cup packed fresh basil leaf, coarsely chopped
1/2 cup water
1 (10 ounce) package frozen peas, thawed
grated parmesan cheese

Steps:

Cook pasta as label directs in boiling salted water; drain.
Meanwhile, in a 4-quart saucepan or saucepot, heat olive oil over medium heat. Add garlic; cook until golden, about 5 minutes.
Remove saucepan from heat. Then, carefully add chicken broth, tomatoes with their juice, basil, and 1/2 cup water. Return heat to low; cover and simmer 5 minutes; discard garlic.
Add peas and pasta; heat through. Serve soup with grated Parmesan cheese.

Nutrition Facts : Calories 293.5, Fat 7.5, SaturatedFat 1.2, Sodium 610.4, Carbohydrate 43.6, Fiber 5, Sugar 6.7, Protein 12.9

FARFALLE AL SALMONE E PISELLI (PASTA WITH SMOKED SALMON AND PEAS

Farfalle Al Salmone E Piselli (Pasta With Smoked Salmon and Peas image

Rustle up a tasty treat with this speedy but special recipe for smoked salmon and peas with pasta bows.

Provided by English_Rose

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 ounces salted butter
1 tablespoon olive oil
3 shallots, finely chopped
4 ounces frozen peas, defrosted
4 ounces smoked salmon, chopped
salt & freshly ground black pepper
1/4 cup single cream
1 lb farfalle pasta

Steps:

Heat the butter and olive oil together in a frying pan and fry the onions until golden.
Add the peas and cook for 3 minutes.
Add the salmon, season with salt and freshly ground black, pepper and cook for a further 2 minutes.
Stir in the cream and cook for a further 2-3 minutes.
In the meantime, cook the pasta in plenty of boiling, salted water until al dente. Drain, and then then add to the sauce.
Stir well over a gentle heat until the sauce has thickened slightly.
Serve immediately with some freshly ground pepper.

PASTA E PISELLI (PASTA AND PEAS)

Pasta e Piselli (Pasta and Peas) image

This is one of those wonderful peasant dishes that has been passed down from generation to generation. We don't really have a recipe so the amounts are estimates. It's made with ingredients that are always on hand. Makes for a quick and easy week day dinner.

Provided by Joanne Bellezza-Loughlin

Categories Pasta Sides

Time 30m

Number Of Ingredients 8

Ingredients

1 lb thin spaghetti (farfalle pasta works well too)
1 Tbsp olive ol
1/2 onion, chopped
2 clove garlic, minced
1 can(s) petite peas
1 egg, beaten
1/2 c grated parmesan or romano cheese
salt, pepper, parsley to taste

Steps:

1. Cook pasta in large pot of boiling, salted water until al dente.
2. In a medium size sauce pan, heat olive oil over medium heat and add the chopped onion. Cook for approximately 5 minutes until translucent and then add the minced garlic. Cook for about another minute or two.
3. Add the can of peas with liquid to the onion garlic mixture and cook for another 5 minutes or so.
4. Strain the pasta leaving a small amount of the pasta water (maybe 1/2 cup) in the pot with the pasta. Transfer the pasta to a serving platter.
5. In a medium size bowl, beat the egg and add 1/4 cup of grated cheese, salt pepper and parsely to taste. Add to the pasta and mix well so that the egg coats the pasta. (Note: You don't want scrambled eggs, the egg will cook enough just from the heat of the pasta.)
6. Add the peas to the pasta and mix well.
7. Top with the other 1/4 cup of grated cheese. Of course you can always use more or less depending on your taste.
8. Serve with Italian Bread (I like Semolina) and side salad.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't overcook the pasta. Pasta should be cooked al dente, or slightly firm to the bite.
Add the peas to the pasta during the last few minutes of cooking. This will help them retain their bright green color and crisp texture.
Season the pasta with salt and pepper to taste. You can also add other spices or herbs, such as garlic, onion, or basil.
Serve the pasta immediately, topped with grated Parmesan cheese.

Conclusion:

Pasta with peas is a simple but delicious dish that can be enjoyed by people of all ages. It's a great way to use up leftover pasta, and it's also a good source of protein and fiber. With just a few simple ingredients, you can create a meal that is both healthy and satisfying.