Pasta e Piselli
Bright and delightful, pasta e piselli (or pasta with peas) is a sweetly satisfying meal for whenever your supplies are running low.
Servings: 6 people
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 200g / 8 oz pancetta or bacon
- 1 leek or 3 green onions (spring onions) white parts only, sliced
- 250g / 8 oz ditali or ditalini pasta
- 750ml / 3 cups hot chicken stock
- 270g / 2 cups frozen green peas
- 50g / 1/2 cup This is an affiliate link.Parmesan cheese or Pecorino Romano
- salt to taste
- 2-3 fresh mint leaves sliced (optional
- 2-3 basil leaves sliced
Instructions
- Heat the oil in a large and deep pan and add the diced pancetta or bacon and cook until most of the fat is rendered, add the sliced leek and saute over low heat for 5 minutes. Then add the pasta and hot stock, bring to a boil and cook for 6 minutes, stirring once in a while to ensure the pasta is not sticking to the bottom.
- Add the peas and cook for 2 minutes longer. Then stir in the grated cheese and the fresh herbs, season with salt to taste.
- Serve with additional Parmesan cheese.
Nutrition
Calories: 438kcal | Carbohydrates: 45g | Protein: 18g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 31mg | Sodium: 931mg | Potassium: 439mg | Fiber: 4g | Sugar: 6g | Vitamin A: 694IU | Vitamin C: 20mg | Calcium: 134mg | Iron: 2mg