Book Online

News

News & Events

Pasta e piselli

pastapiselliPasta e piselli
Pasta & Pea soup – hearty, yet quick to prepare

This is what Italians call a minestra. It is not really a soup and it is not a pasta asciutta either. It is very quick and very simple to make and it could become addictive.
We use ditalini or tubetti, a very small type of maccheroni, but broken spaghetti or a mixture of pastas will do just fine.

90 ml extra virgin olive oil
25 g butter
1 small white onion chopped finely
70g Italian pancetta cut in small strips
400g peas, fresh or frozen
sea salt
freshly ground black pepper
1 litre water or broth
200g tubetti, ditalini or broken spaghetti
1 tablespoon Italian flat leaf parsley, chopped fine
80 g freshly grated parmesan cheese

Heat the olive oil and butter in a large saucepan or stockpot over a low-medium heat. Add the onion and pancetta and sauté for about 6-8 minutes, stirring with a wooden spoon until the onion is soft. Add the peas and season with a little salt & pepper. Stir for a couple of minutes allowing the peas to absorb the flavours. Add 1 litre water or broth, bring to the boil and cook for 10 minutes (or just 3 minutes if using frozen peas), then add the pasta and cook as per packet directions, mixing often with a wooden spoon. When the pasta is ready stir in the parsley and serve immediately with the Parmesan.