Pasta e piselli
Pasta e piselli, from above
Non vegEggNaples

Pasta e piselli

Pasta and sweet peas in a soupy, cheesy tangle. Naples' humble weeknight hug.

30 minTime
20 gProtein each
mildSpice
Neapolitan home cooking2 chapters · 1 min read

Make it your way

Grandma's wayNeapolitan pasta with peas, egg and cheese.
The original
457kcalsame
20 gproteinsame
8 gfibresame
30minutessame

Pasta e piselli.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pasta250 g ditalini or mixed short pasta
Green peas3 cups, frozen is fine
Onion1, finely chopped
Olive oil2 tbsp
Vegetable stock (vegetable broth)3⅓ cups, hot
Egg1, beaten
Parmesan⅓ cup, grated
Black pepperto taste
Saltto taste

Method

4 steps
  1. 1Soften onion in oil.
  2. 2Add peas and a ladle of stock and cook until tender.
  3. 3Add the pasta and more stock and cook, stirring, adding stock as needed.
  4. 4Off the heat, stir in beaten egg and parmesan quickly.
Serve it like this

Spoon into shallow bowls, loose and creamy, with extra parmesan and black pepper.

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Make it a meal

What goes with Pasta e piselli: a bread or rice, a side, something to drink and something sweet.

Bread or rice Risotto ai frutti di mare45 min
Bread or rice Focaccia genovese50 min
On the side Marinara sauce35 min
On the side Peperonata40 min
A little snack Bruschetta al pomodoro15 min
To drink Virgin bellini8 min
Something sweet Struffoli90 min
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