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


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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

How to Make Pasta e Piselli (Pasta and Peas)


  • 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.

Printable Recipe Card

About Pasta e Piselli (Pasta and Peas)

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

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