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Overhead view of three white bowls filled with pasta e piselli (pasta with peas and pancetta), garnished with fresh basil and Parmesan, set on a dark wooden surface with a block of cheese and grater.

Pasta e Piselli (Pasta with Peas)

This Pasta e Piselli, also known as pasta and peas, is a classic Italian pasta dish. Easy to make in a single skillet with 30 minutes of time, it's full of creamy, fresh flavors that are delicious all year long.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Pasta, Side Dish
Cuisine Italian
Servings 4 people
Calories 471 kcal

Equipment

  • 1 Large Pot for boiling pasta
  • 1 large skillet for sautéing and tossing pasta together

Ingredients
  

  • 1 pound Short pasta datalini, small shells, or orecchiette
  • 2 Shallots, finely chopped
  • 2 Garlic cloves, minced
  • 6 ounces Pancetta, diced
  • 1 1/2 cups Frozen peas
  • 2 tbsp Unsalted butter
  • 3/4 cup Freshly grated Pecorino Romano
  • 3/4 cup Freshly grated Parmigiano Reggiano
  • Salt & pepper to taste
  • 1/4 cup Fresh basil, chopped
  • Extra virgin olive oil, for serving

Instructions
 

  • Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
  • In a large skillet over medium heat, add the olive oil and the pancetta. Cook until crispy and golden brown, about 4–5 minutes. Using a slotted spoon, transfer the pancetta to a plate and set aside, leaving the rendered fat in the pan.
  • Reduce the heat to medium-low. Add the shallot to the skillet and cook for 2 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
  • Stir in the frozen peas and season with salt. Cook for 2 minutes, allowing them to absorb the flavors.
  • Return the pancetta to the skillet, then add the drained pasta and the butter, stirring until melted, then gradually mix in the Pecorino Romano, Parmigiano Reggiano, and fresh basil (if using), stirring until the sauce turns silky and coats the pasta.
  • If the sauce is too thick, add a splash of pasta water to loosen it. Garnish with extra fresh basil, a drizzle of extra virgin olive oil and serve immediately.

Notes

Expert Tips

    • Salt your pasta water well. It should taste like the sea—this is key to flavor!
    • Don’t skip the reserved pasta water. It helps emulsify and thicken the sauce naturally.
    • Mash a few peas. This trick adds creaminess without needing cream.
    • Avoid overcooking the peas. Add them last so they stay tender, not mushy.
    • Grate your own cheese. Pre-grated cheese won’t melt the same way and could make the sauce gritty.
    • Use both Parmesan and Pecorino if you can. Pecorino adds a salty bite, while Parmesan brings a nuttier, milder flavor. Together, they give the sauce more depth—but just Parmesan still works beautifully.

Storage and Freezing

  • Pasta e Piselli is best enjoyed fresh, but leftovers keep well for up to 4 days in the fridge. Store in an airtight container, and reheat gently with a splash of water or broth to bring back the creaminess.
 
  • To freeze, let it cool completely and transfer to freezer-safe containers. It may lose a bit of its texture when thawed, but you can revive it with a little extra cheese and butter. It’s a great way to keep comfort food ready to go.

Nutrition

Serving: 1gCalories: 471kcalCarbohydrates: 85gProtein: 15gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 8mgPotassium: 255mgFiber: 4gSugar: 3gVitamin A: 175IUCalcium: 25mgIron: 1mg
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