Pasta with Peas (Pasta e Piselli)

Ingredients

• 12 oz small pasta, such as ditalini or tubetti
• 4 oz pancetta, finely chopped
• 2 tbsp extra-virgin olive oil
• 1 yellow onion, finely chopped (About 1 medium onion)
• 2 cloves garlic, minced
• 16 oz frozen peas (Do not thaw; divide between the blended sauce and the whole peas)
• 2 oz arugula (Use some in the pea puree and reserve some for garnish if desired)
• 4 cup low-sodium chicken or vegetable broth (Use vegetable broth for a meat-free version)
• 2 oz Parmesan cheese, finely grated (Plus more for serving, if desired)
• red pepper flakes (Optional, for serving)
• pistachios, chopped (Optional, for serving; add for textural contrast)
• kosher salt (To taste)
• black pepper, freshly ground (To taste)

Steps

1. 1

   Bring the broth to a gentle simmer in a large saucepan or Dutch oven. Keep it hot while preparing the pasta.

2. 2

   Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the chopped pancetta and cook until the fat renders and the pancetta is lightly browned and crisp, about 4 to 6 minutes.

3. 3

   Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.

4. 4

   Add approximately half of the frozen peas and enough hot broth to cover them. Simmer until the peas are tender, about 3 to 5 minutes.

5. 5

   Transfer the pea mixture to a blender. Add the arugula and blend until smooth and bright green. Use caution when blending hot liquid; vent the lid and cover it with a kitchen towel.

6. 6

   Return the pea puree to the Dutch oven and add the remaining hot broth. Bring the mixture to a simmer, then season lightly with salt and black pepper.

7. 7

   Add the pasta and cook at a steady simmer, stirring frequently so it does not stick, until just tender. Follow the pasta package timing as a guide, but retain a slightly brothy consistency; add a little more broth or water if needed.

8. 8

   Add the remaining frozen peas and simmer until heated through and tender, about 2 to 4 minutes. The pasta should be surrounded by a loose, creamy green broth rather than a dry sauce.

9. 9

   Remove the pot from the heat. Stir in the grated Parmesan until melted and incorporated. Taste and adjust the salt and pepper.

10. 10

    Ladle the pasta into bowls. Finish with additional Parmesan, and sprinkle with red pepper flakes and/or chopped pistachios if desired.

Notes

The source excerpt does not provide the members-only ingredient list or detailed method, so the quantities and steps above are a cautious reconstruction from the published description. Frozen peas may be used directly from the freezer; thawing is unnecessary. Use a small pasta shape that mixes easily with the peas. The dish can be made more brothy and light or thicker and heartier by adjusting the broth. The source suggests red pepper flakes and/or chopped pistachios for serving.

Nutrition per serving

• main
• pasta
• Italian
• vegetarian option
• brothy
• one-pot
• quick dinner
• comfort food