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Pasta con piselli – Pasta with peas

Although this dish can be made throughout the year with frozen peas, it is always satisfying to use fresh seasonal produce. The dish is simplicity in itself, and takes almost no time to cook. The peas can be cooked at the same time with the pasta.

Ingredients

  • 300 gram pasta, e.g. farfalle or penne
  • 900 gram peas (unshelled weight), podded
  • 100 gram uncooked ham, like prosciutto di Parma
  • white part of a few spring onions
  • 1 tablespoon extra vergin olive oil
  • pepper and salt
Bring a large pot of water to the boil, add salt and cook the pasta al dente. In the meantime, heat the olive oil in a pan, add the spring onions and fry for a few minutes (don’t let them brown). Add the peas and a few tablespoons water. Let simmer for 5 minutes and then add the ham. Season with pepper and salt, and continue the cooking till the peas are ready. Taste often, so that you don’t overcook them. Drain the pasta, and mix with the peas. Serve immediately.
If you want, you can add some grated Parmigiano-Reggiano.
 

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