A fresh twist on a Roman classic—this Pasta e Piselli is bright, simple, and surprisingly creamy without any cream.
Pasta e Piselli: A Roman Classic with a Modern Twist
I’ve really come to love learning about different regions of the world through their food, and writing recipes for my blog has only deepened that curiosity. This Pasta e Piselli is inspired by the classic Roman dish made with peas, Parmesan, and small pasta—simple, rustic, and deeply comforting. I wanted to keep that soul intact while adding my own twist. Blending half of the English peas into a silky green sauce isn’t traditional, but it adds such a beautiful color and makes the dish feel a little more modern. It’s proof that with just a few ingredients, you can make something incredibly flavorful and satisfying.
Why You’ll Love This Recipe
Modern Spin on a Roman Classic: A fresh take that keeps the rustic roots but adds a vibrant twist.
One Pot Meal: Besides blanching the peas, the pasta is cooked in pan for ease. Just make sure to stir enough so it gets cooked evenly.
Simple, Real Ingredients: Nothing fancy here—just pantry staples and fresh peas.
Silky Green Pea Sauce: Half the peas are blended into a light, flavorful sauce that coats every bite.
No Cream Needed: The starchy peas and pasta water give it all the creaminess it needs.
Ingredient Highlight: English Peas
English peas are sweet, bright, and loaded with nutrients like fiber, plant-based protein, and vitamin C. They’re the perfect spring ingredient—tender, vibrant, and naturally starchy enough to help thicken the sauce without needing cream. Blending half into a sauce gives the dish body, while the other half brings freshness and texture to each bite.
Madly Delicious Must-Know Tips & Questions
- Blanch and shock the peas before blending to preserve their bright green color.
- Use a broth you love—the pea sauce is simple, so flavor matters.
- Add lemon juice off the heat so it doesn’t dull in flavor.
- Cook the pasta in the pan so it soaks up the flavor from the onions, garlic, and peas.
Can I use frozen peas?
Yes! If using frozen, just blanch them quickly and proceed. No need to thaw ahead of time.
Do I have to blend the peas?
Not at all—it’s just my twist. You can keep the peas whole for a more traditional version.
Can I use another pasta besides orecchiette?
Definitely. Ditalini, small shells, or even elbows would work well. Just keep it on the smaller side so the peas don’t get lost.
Let’s Dish: Did You Know?
Pasta e Piselli is a staple of Roman home cooking, often made with pantry staples like pasta, peas, cheese, and olive oil. It’s one of those humble dishes that doesn’t look like much but delivers big comfort. Traditionally, the pasta is cooked right in the pan with the peas and onions—no boiling separately—which gives everything a starchy, silky finish and makes cleanup even easier. Some variations even include pancetta or broth for added richness, but this dish has always been about simplicity. In my version, I stay true to the one-pot method while blending some of the peas into a light sauce for a fresh, modern touch.
Spring has Sprung! Try my Pasta e Piselli with Orecchiette!
Simple ingredients, tons of flavor, and a bright green twist that makes it feel just a little extra. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your plate!
More Recipes
Pasta e Piselli (Roman Pea Pasta)
Equipment
- Large skillet or sauté pan (I used a 12" cast iron, but any large pan will work)
- Small pot (for blanching peas)
- Blender or bullet-style blender (for the pea sauce)
Ingredients
- 8 ounces orecchiette pasta (or another small pasta like ditalini or small shells)
- 2-3 tbsp olive oil
- 1 small yellow or sweet onion, diced
- 2 cloves garlic, minced
- 10 ounces (~1¼ cups) fresh English peas (or use petite frozen peas – see Notes)
- ½ cup vegetable broth
- 3 cups water, divided (or sub with vegetable broth)
- ½ grated plant-based Parmesan cheese
- ¾ tsp salt, adjust to taste
- ¼ tsp black pepper, adjust to taste
- ¼-½ tsp red pepper flakes, to taste
- Juice of one lemon
- Optional garnish: more grated Parmesan, chili flakes, or a sprig of basil
Instructions
- Blanch & Separate the Peas: Bring a small pot of water to a boil. Add all of the peas and blanch for 1–2 minutes, just until bright green and slightly tender. Transfer them to a bowl of ice water to stop the cooking, then drain well. Measure out ¾ cup of the peas and blend with ½ cup broth until smooth. Set the remaining whole peas aside to stir into the pasta later.
- Sauté the Aromatics: In a large skillet or pot, heat 2 tbsp olive oil over medium heat. Add the diced onion and sauté for 4–5 minutes, until soft and translucent. Stir in the garlic and cook for 30 seconds more.
- Add the Pasta & Liquids: Add the 8 ounces uncooked pasta, remaining whole peas, 2½ cups water, ¾ tsp salt, ¼ tsp black pepper, and ¼-½ tsp red pepper flakes to the skillet. Stir to combine and bring to a gentle boil.
- Simmer Until Pasta Is Cooked: Let the mixture simmer, stirring occasionally to prevent the pasta from sticking, until the pasta is tender and most of the liquid is absorbed—about 12–15 minutes. If the pan gets too dry before the pasta is done, use the remaining ½ cup of water as needed. During the last 3–4 minutes of cooking, stir in the remaining whole peas.
- Stir in the Pea Sauce & Finish: Once the pasta is cooked, reduce the heat to low and stir in the blended pea sauce, lemon juice, and grated Parmesan. Mix well until creamy and fully combined. Adjust salt and lemon to taste.
- Serve: Plate the pasta and garnish with extra Parmesan, chili flakes, or a fresh basil sprig if desired. Serve immediately and enjoy!