Italian Pasta piselli
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 1 lb (450g) pasta (such as ditalini, elbow macaroni, or small shells)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup (150g) frozen peas
- 4 cups (1 liter) chicken or vegetable broth
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Ingredients:
- Finely chop the onion and mince the garlic.
- Measure out the frozen peas and broth.
- Cook the Pasta:
- In a large pot, bring the chicken or vegetable broth to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Reserve 1 cup of pasta cooking water, then drain the pasta and set it aside.
- Sauté the Aromatics:
- In the same pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Cook the Peas:
- Add the frozen peas to the pot and cook for 3-4 minutes, until they are heated through.
- Combine Pasta and Sauce:
- Return the cooked pasta to the pot with the peas and onions.
- Add the reserved pasta cooking water a little at a time, stirring to combine, until you reach your desired consistency.
- Stir in the grated Parmesan cheese and mix well.
- Season with salt and pepper to taste.
- Serve:
- Divide the pasta piselli among serving bowls.
- Garnish with fresh parsley and additional grated Parmesan cheese if desired.
Enjoy your Italian Pasta Piselli!
