Hi my lovely dears,
This post will about cooking pasta with peas, which I recently prepared (and yes, it’s what you see in the picture). OK, it is not one of those famous fancy dishes you’ll find in a restaurant, but in Italy we prepare it very often at home… and I assure you, it’s delicious! An extra point in its favour: it is very easy to prepare.

Here’s what you need to cook pasta with peas for two people:

  • 200 gr. of pasta: we prefer using tubetti (or tubettoni or tubettini, which are respectively the bigger and smaller version of the tubetti).
  • 200 gr. of peas (but the quantity can become slightly less or more depending on how full of peas you want it to be).
  • A third to half of an onion
  • A few cubes of bacon or salami
  • Grated parmigiano (as much as you wish; grana padano also works)
  • Some olive oil (one or two tablespoons, as you wish)
  • Salt (as much as you wish)
  • Pepper (as much as you wish)

Start by putting a deep pan with some water on the fire. When the water boils, you add some salt and then the peas, the onion and the bacon/salami, and leave it to cook on a middle-to-low flame. When the peas are cooked (usually after twenty minutes), you can add the pasta to the peas and let it cook still on a middle-to-low flame. When the water is completely dried out and the pasta is cooked (after 6–10 minutes) you can add some oil, some more salt for taste, some pepper, and some grated parmigiano to it. Stir everything well and… it’s ready!

Just one tip: the amount of water you use is very important, because if you use too much it will become just a soup with some peas swimming around.: definitely not good! So when you cook the peas be sure the water is not too much. Half of the deep pan or even less should be enough to cook both the peas and the pasta in it. The trick is that, when you add the pasta, it should be just covered by water, but not too deep submerged in it.

Did you put too little water? Just add a little bit until you can just cover the pasta. Did you put too much water? Then what you can do is let the peas cook a little more before putting the pasta in, and then to have the flame low so that the pasta takes slightly longer to cook and the water has time to evaporate.

One last thing: the peas will remain mostly whole, but it is normal that some peas get squashed and become a sort of cream. You can even stir a little vigorously if you want the peas to be more creamy.
What do you think of this recipe? Did you ever try pasta with peas? If so I would like to hear from you. And I hope to see you soon on this blog. Ciao ciao!

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