Pasta e Piselli

Course: Pasta

Cuisine: Italian

Diet: Vegetarian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 405kcal

Author: Shruthi Baskaran-Makanju

Pasta e piselli is a classic Italian pasta dish made with peas and Pecorino cheese. It is a simple and delicious dish that is perfect for a quick weeknight meal.

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Ingredients

4 tablespoons olive oil extra virgin
1 shallot large, finely chopped
1 pound peas fresh or frozen
11 ounce ditalini or another small pasta
1 cup Pecorino cheese grated, plus extra for serving
1 tablespoon fresh mint leaves to taste, chopped
½ teaspoon salt to taste
¼ teaspoon ground black pepper to taste

Instructions

Begin by heating the olive oil in a deep, saute pot. Once hot, sauté the shallot for approximately 3-4 minutes, or until it becomes soft.
While the shallot is cooking, bring a pot of water to a boil and generously add salt. Cook the pasta for half the time indicated on the package. Before draining the pasta, ensure to save about 4 cups of pasta water.
Next, add the peas over the sautéed shallots along with 1 cup of pasta water and simmer for 3 minutes, covered.
Transfer the pasta to the pot and gradually add the reserved pasta water while stirring, until the pasta reaches an al dente texture. This process should take roughly 5 minutes, and you should still have some liquid left in the pan when the pasta is al dente.
Turn off the heat, and add grated Pecorino and mint leaves to the pan. Season to your preference with salt and freshly ground black pepper, and serve with additional grated Pecorino on top.

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