Pasta e Piselli is one of those dishes that looks too plain until the texture is right. The peas sweeten the broth, the pasta releases starch, and the pot lands somewhere between soup and sauced pasta.
We use Gusta penne because the ridges hold the light pea broth without making the dish heavy. A little onion, olive oil, and grated aged cheese are enough when the pasta finishes directly in the pot.
Set servings and units first. You can change them anytime.
Warm the olive oil in a heavy pot over medium heat. Add the onion and cook 6 to 8 minutes until soft but not browned.
Add the peas and a pinch of salt. Cook 3 minutes, then add 3 cups broth or water and bring to a simmer.
Add the penne directly to the pot. Cook 11 to 13 minutes, stirring often and adding more hot broth or water as needed to keep the pasta just covered.
When the pasta is tender and the liquid is creamy, turn off the heat. Stir in the cheese and black pepper.
Rest 2 minutes before serving so the starch settles into a spoonable sauce.
You made Pasta e Piselli. Time to eat.
A new recipe in your inbox each month. No noise.
The dish should not be dry. Stop when there is still enough starchy liquid to move around the pasta, because it thickens quickly off heat.
Each Gusta product is hand-selected and imported direct from Italy. Add what you need, or grab the whole set in one click.
1 item in stock $37.97
Six Italian regions. Nothing reformulated. Imported direct.
No comments yet. Be the first.