Easy Pasta E Piselli ~ Italian Pasta With Peas Recipe

One of the easiest Italian comfort foods is Easy Pasta e Piselli. Peas, onions, garlic, crispy pancetta, and pecorino cheese are in a light rosemary-tomato broth.   

INGREDIENTS

– 1 heaping cup small diced pancetta (about 6 ounces) – 2 Tbsp olive oil – 2 cups small diced yellow onion – ¼ cup chopped garlic – Pinch crushed red pepper – ¼ cup tomato paste – 2 quarts low- or no-sodium vegetable or chicken broth – 2 sprigs rosemary – 1 parmigiano or pecorino cheese rind – 1 tsp salt, or to taste – ½ tsp black pepper, or to taste – 1 pound small pasta shells + salt for water – 4 cups peas or baby peas, defrosted if frozen (about 20 ounces) Grated Pecorino Romano cheese, for serving

STEP-1

Prepare all ingredients as directed.The blog post above has photographs and step-by-step directions.Sauté pancetta in oil in a big pot or Dutch oven on medium-low.  

INSTRUCTIONS

STEP-2

Frying slowly renders fat and crisps. 15-20 minutes Use slotted spoon to drain pancetta on paper towels. Remove all except 3 tablespoons of rendered fat from the pot and use or discard. Stay fat on pan bottom.  

STEP-3

1 heaping cup tiny chopped pancetta, 2 teaspoons olive oil Add garlic, onions, and crushed red pepper. Stir occasionally to soften onions for 4 minutes.  

STEP-4

¼ cup chopped garlic, 2 cups diced tiny yellow onionPinch crushed red pepperSwitch onion mixture to one side of pot. Add tomato paste, boil 30 sec. To loosen and remove brown chunks, add 2 cups broth.  

STEP-5

¼ cup tomato pasteStir in remaining broth, rosemary, cheese rind, salt, and black pepper. Cover pot on high heat and stir often to boil.   

STEP-6

Soften vegetables by simmering slightly covered for 8–10 minutes.Combine 2 quarts low-sodium vegetable or chicken broth, 2 rosemary sprigs, 1 parmigiano or pecorino cheese rind, 1 tsp salt, and ½For half the package time, cook pasta in salted water.  

STEP-7

1-pound mini-pasta shellsDiscard the rosemary spring and cheese rind when the veggies soften. Add half-cooked pasta, peas, and preserved pancetta to the pot.  

STEP-8

Simmer and toss pasta until al dente, then remove from heat and season.four cups tiny peas

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