Pasta e Piselli (Pasta and Peas)

Joanne Bellezza-Loughlin


This is one of those wonderful peasant dishes that has been passed down from generation to generation. We don't really have a recipe so the amounts are estimates.

It's made with ingredients that are always on hand. Makes for a quick and easy week day dinner.

★★★★☆ 2 votes
10 Min
20 Min


1 lb
thin spaghetti (farfalle pasta works well too)
1 Tbsp
olive ol
onion, chopped
2 clove
garlic, minced
1 can(s)
petite peas
egg, beaten
1/2 c
grated parmesan or romano cheese
salt, pepper, parsley to taste


1Cook pasta in large pot of boiling, salted water until al dente.
2In a medium size sauce pan, heat olive oil over medium heat and add the chopped onion. Cook for approximately 5 minutes until translucent and then add the minced garlic. Cook for about another minute or two.
3Add the can of peas with liquid to the onion garlic mixture and cook for another 5 minutes or so.
4Strain the pasta leaving a small amount of the pasta water (maybe 1/2 cup) in the pot with the pasta. Transfer the pasta to a serving platter.
5In a medium size bowl, beat the egg and add 1/4 cup of grated cheese, salt pepper and parsely to taste. Add to the pasta and mix well so that the egg coats the pasta. (Note: You don't want scrambled eggs, the egg will cook enough just from the heat of the pasta.)
6Add the peas to the pasta and mix well.
7Top with the other 1/4 cup of grated cheese. Of course you can always use more or less depending on your taste.
8Serve with Italian Bread (I like Semolina) and side salad.

About Pasta e Piselli (Pasta and Peas)

Course/Dish: Pasta, Pasta Sides
Regional Style: Italian
Other Tag: Quick & Easy