Ingredients
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800 g Fresh peasto be shelled. Alternatively 300 g frozen peas or can canned
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170 g Short pasta
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1 Onionwhite, small
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Extra virgin olive oil
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Mint
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50 g smoked Baconoptional
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Salt
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Pepper
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Pecorino cheeseoptional
Directions
Pasta e piselli is a rich, delicious pasta dish that is ready in 15 minutes! Made with short pasta or tubetti, peas, a small piece of onion, which if you like you can sauté with a bit of smoked bacon to give fragrance! A few simple and wholesome ingredients for a mouth-watering result!
There are many variants more or less enriched with ingredients of various kinds; the one I give you today, is the Traditional Neapolitan Recipe, simple and fast that in Naples has always been prepared! The peculiarity of this dish that I love, is that everything is cooked in the pot! The pasta is cooked directly in the sauce like a risotto, just like Pasta e fagioli and Pasta e patate; this step makes the pasta and peas creamy, incredibly flavorful, perfectly seasoned and creamy! In short, the best Pasta e piselli in the world!
To make it, you can use fresh peas the tender ones that you can shell during the spring season, but if you can’t find them, or simply don’t have time to peel them, you can make it with frozen ones! Ultimately the canned ones, which in my opinion are the least tasty. The bacon is optional, I often do not use it, this way you will get a healthy and tasty vegetarian and vegan dish.
Ideal as a dinner saver or lunch saver! For the whole family, including children! Try it soon I am sure it will win you over immediately!
Steps
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1
Done
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First shell the peas if you have chosen fresh ones, otherwise skip this step. Chop the onion very finely, place it in a large saucepan along with 3 generous tablespoons of extra virgin olive oil. Let it sauté a few seconds, add the bacon, if you like, let it sauté for about 1 minute. Add the peas, a few mint leaves, turn, let brown over medium heat for 2 minutes: |
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2
Done
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At this point add about 3 cups of hot water, the water should cover the peas entirely. Let it come to a boil. Only then add the tubetti or any short pasta of your choice. |
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3
Done
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Turn and leave on moderate heat uncovered for about 7 minutes. The trick to keep the peas from breaking down is not to turn very hard but to stir with the wooden handle, stirring occasionally. Slowly the pasta should absorb all the liquid. If it dries out, add 1 -2 tablespoons of boiling water! Add 1 drizzle of oil toward the end of cooking, salt, pepper. |
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4
Done
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The pasta e piselli should be creamy and not watery, enveloping and perfectly al dente. |
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5
Done
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Serve the pasta e piselli hot, sprinkle with pepper, a little more mint and if you want grana or pecorino cheese. |
