Pasta e Piselli (Pasta and Peas) | America's Test Kitchen Recipe

In this version of Italy's pasta e piselli, simmering ditalini in a broth flavored with pancetta and Pecorino Romano results in a silky, substantial soup.

YIELD 4

TIME 45 minutes

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Gather Your Ingredients

2 tablespoons extra-virgin olive oil, plus extra for drizzling

1 onion, chopped fine

2 ounces ~~pancetta~~ cured beef, chopped fine

½ teaspoon table salt

½ teaspoon pepper

2½ cups chicken broth

2½ cups water

7½ ounces (1½ cups) ditalini

1½ cup frozen petite peas

⅓ cup minced fresh parsley

¼ cup grated Pecorino Romano cheese, plus extra for serving

2 tablespoons minced fresh mint

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Key Equipment

The Best Slotted Spoons

The Best Saucepans

Before You Begin:

If you'd prefer to substitute small pasta such as tubetti, ditali, elbow macaroni, or small shells for the ditalini, do so by weight, not by volume. We prefer frozen petite peas (also labeled as petit pois or baby sweet peas) in this recipe because they are sweeter and less starchy than fresh peas or regular frozen peas, but you can substitute regular frozen peas, if desired. Do not defrost the peas before using them. For a vegetarian version, omit the pancetta, substitute vegetable broth for the chicken broth, and add an extra 2 tablespoons of grated cheese. Pecorino Romano adds a welcome sharpness; we do not recommend substituting Parmesan in this recipe.

Instructions

Heat oil in large saucepan over medium heat until shimmering. Add onion, pancetta, salt, and pepper and cook, stirring frequently, until onion is softened, 7 to 10 minutes.
Add broth and water and bring to boil over high heat. Stir in pasta and cook, stirring frequently, until liquid returns to boil. Reduce heat to maintain simmer; cover; and cook until pasta is al dente, 8 to 10 minutes.
Stir in peas and remove saucepan from heat. Stir in parsley, Pecorino, and mint. Season with salt and pepper to taste. Serve, drizzling with extra oil and passing extra Pecorino separately.