Pasta e Piselli (Pasta and Peas)

Ingredients

• 2 tbsp extra-virgin olive oil (plus extra for drizzling)
• 1 onion (chopped fine)
• 2 oz pancetta (chopped fine)
• 0.5 tsp table salt (plus extra to taste)
• 0.5 tsp pepper (plus extra to taste)
• 2.5 cup chicken broth
• 2.5 cup water
• 7.5 oz ditalini
• 1.5 cup frozen petite peas (do not defrost)
• 0.33 cup fresh parsley (minced)
• 0.25 cup Pecorino Romano cheese (grated, plus extra for serving)
• 2 tbsp fresh mint (minced)

Steps

1. 1

   Heat 2 tablespoons extra-virgin olive oil in a large saucepan over medium heat until shimmering.

2. 2

   Add 1 finely chopped onion, 2 ounces finely chopped pancetta, ½ teaspoon table salt, and ½ teaspoon pepper.

3. 3

   Cook, stirring frequently, until the onion is softened, about 7 to 10 minutes.

4. 4

   Add 2½ cups chicken broth and 2½ cups water and bring to a boil over high heat.

5. 5

   Stir in 1½ cups ditalini pasta and cook, stirring frequently, until the liquid returns to a boil.

6. 6

   Reduce heat to maintain a simmer; cover; and cook until the pasta is al dente, 8 to 10 minutes.

7. 7

   Stir in 1½ cups frozen petite peas and immediately remove the saucepan from the heat.

8. 8

   Stir in ⅓ cup minced parsley, ¼ cup grated Pecorino Romano cheese, and 2 tablespoons minced mint.

9. 9

   Season with additional salt and pepper to taste.

10. 10

    Serve, drizzling each portion with extra extra-virgin olive oil and passing extra grated Pecorino Romano cheese separately.

Notes

If substituting small pasta like tubetti, ditali, elbow macaroni, or small shells, measure by weight (7.5 oz) rather than volume. Frozen petite peas (petit pois) are preferred for their sweetness; do not defrost them before adding. For a vegetarian version, omit the pancetta, use vegetable broth, and add an extra 2 tablespoons of cheese. Pecorino Romano is recommended over Parmesan for its specific sharpness.

Nutrition per serving

• main
• soup
• pasta
• one-pot
• Italian
• quick-dinner
• comfort-food