Pasta e Piselli (Roman Pea Pasta)
This Pasta e Piselli (Roman Pea Pasta) is a modern, one-pot twist on the classic Roman dish. Made with orecchiette, sweet English peas, and a blended pea sauce, it's bright, lemony, and naturally vegetarian. Simple ingredients, minimal cleanup —with a vegan option, too!
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!
Notes
Frozen Peas
If using frozen peas instead of fresh, no need to blanch beforehand. Just thaw slightly, then use as directed—blend ¾ cup with broth and toss the rest in during the last few minutes of pasta cooking to warm through.
Pea Sauce Consistency
If your blended pea sauce is too thick, add a splash more broth or water to reach your desired texture before mixing it into the pasta.
Pasta Substitutes
Orecchiette works beautifully, but feel free to use any small pasta like ditalini, shells, or elbow macaroni.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce and refresh the texture.
Nutrition
Serving: 1 servingCalories: 460kcalCarbohydrates: 65gProtein: 16gFat: 15gSaturated Fat: 2.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 520mgPotassium: 480mgFiber: 6gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 100mgIron: 3mg
Tried this recipe?Let us know how it was!