Pasta and peas

Here is the classic Italian recipe for pasta and peas:

Ingredients

• 320 g of pasta (ditalini or tubetti are usually used)
• 300 g of fresh or frozen peas
• 1 small onion
• 50 g of smoked pancetta (optional)
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Vegetable broth or water as needed
• Grated Parmesan cheese for serving (optional)

Preparation

1. Begin by finely chopping the onion and cutting the pancetta into small cubes if you choose to use it.
2. In a pot, heat the extra virgin olive oil and add the chopped onion (and pancetta, if using). Sauté until the onion becomes translucent and the pancetta is lightly golden.
3. Add the peas to the pot and mix well. Allow them to flavor for a few minutes.
4. Pour in the vegetable broth or water just enough to thinly cover the peas and bring to a gentle boil.
5. When the peas are almost cooked, add the pasta and stir well. If necessary, add more broth or hot water to ensure that the pasta is completely submerged.
6. Cook the pasta following the timing suggested on the package, stirring occasionally.
7. Adjust the salt and pepper, and finish cooking until the pasta is al dente and the liquid has reduced, leaving a tasty cream.
8. Serve the hot pasta and peas with a sprinkle of grated Parmesan cheese if desired.

Interesting Facts

Pasta and peas is a very simple dish that is emblematic of Italian home cooking. It is a recipe that reflects the philosophy of cooking with a few fresh ingredients, bringing authentic flavors to the table. Traditionally, it is a dish prepared in the spring, when peas are fresh and sweet, but today it is easy to find it year-round thanks to frozen peas.