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#Pasta e Piselli Recipe Guide Introduction

Pasta e Piselli

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot
  • Wooden spoon or spatula
  • Ladle
  • Grater for Parmesan

Ingredients
  

  • Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion finely chopped
  • 280 g about 2 cups fresh or frozen peas
  • 300 g short pasta ditalini, tubetti, or shells
  • 480 ml hot vegetable stock or water plus extra if needed
  • Salt and black pepper to taste
  • 1 tablespoon fresh mint leaves finely chopped (optional)
  • Grated Parmesan cheese for serving

Instructions
 

  • Step-by-Step Method
  • Prepare the Base:
  • Heat the olive oil in a large pot over medium heat. Sauté the chopped onion until translucent (about 2 minutes). Add the peas and cook for another 2 minutes, stirring occasionally.
  • Add Pasta and Liquid:
  • Add the pasta to the pot, followed by 2 cups of hot stock or boiling water. Stir well to combine. Season with salt and pepper to taste.
  • Cook the Pasta:
  • Cook the pasta in the pot with the peas, adding more hot stock or water a ladle at a time as needed. Stir frequently to ensure the pasta cooks evenly and absorbs the liquid, creating a creamy sauce.
  • Finish with Herbs and Cheese:
  • Once the pasta is al dente, stir in the fresh mint (if using). Adjust seasoning with more salt and pepper if needed. Serve hot with grated Parmesan cheese on top.
  • Variations and Tips
  • Add Pancetta or Ham: Sauté pancetta or diced ham with the onion for a richer flavor.
  • Creamy Option: Add a tablespoon of heavy cream before serving for an extra creamy texture.
  • Dietary Substitutions: Use gluten-free pasta for a gluten-free version or nutritional yeast instead of Parmesan for a vegan-friendly dish.
  • Tips for Beginners: Always keep a cup of hot stock handy to adjust the sauce’s consistency. Stir frequently to prevent sticking and achieve a creamy texture.
Keyword Pasta, Pasta e Piselli