Peas & Pasta Recipe | Italian Dinner Recipes | Piselli e Pasta

Peas & Pasta Recipe | Italian Dinner Recipes | Peas & Pasta recipe | Italian Dinner Recipe from the Isola di’ Ischia (NA) Italy – This classic Italian Dinner Recipe is simple brought to America and since passed down thru generations. Piselli e Pasta please would you watch all the way to the end of the cooking show.

Piselli e Pasta Recipe | Piselli e Pasta | Peas & Pasta is a super easy & super healthy entree. A great addition to your weeknight menu planning or a healthy scoop for lunchtime.

There are only a few ingredients in this Neapolitan classic Italian recipe, they marry together beautifully.  

Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.

Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, such as timballo and the sartù di riso, pasta or rice dishes with very elaborate preparation, and dishes from popular traditions prepared with inexpensive but nutritionally healthy ingredients, like pasta e fagioli (pasta with beans) and other pasta dishes with vegetables.

The creamy texture of the pasta, the sweetness from the peas, and red bell pepper plus a healthy amount of grated Parmesan reggiano, extra virgin olive oil and black pepper make a very sexy meal for two.

Please watch this entire video to the end. Please would you consider subscribing to my channel A CHEF CALLED RHONDA where I take you on a journey of recipes passed down from my grandparents an the Island of Ischia in the Bay of Naples Italy.

fyi: I have affectionately given this a second recipe title name Red White & Green Pasta a tribute to my Italian Heritage. Please watch as I hope you enjoy this as we do!

italian recipes, italian recipes for dinner, italian recipes cooking, italian recipes from italy.

Naples has a history that goes back many centuries: the city itself predates many others in that area of the world, including Rome. It has endured the Greeks, Romans, the Goths, the Byzantines, and dozens of successions of kings from France and Spain. Each culture left a mark on the way food is prepared in Naples and Campania itself. Especially the Island of Ischia.

PASTA: There is a great variety of Neapolitan pastas. Pasta was not invented in Naples, but one of the best grades available is found quite close by, in Gragnano, a few kilometers from the capital. It was here also that the industrial production of pasta started, with the techniques to dry and preserve it. The main ingredient is durum wheat, harder to manipulate than soft wheat, so the industrial production had greater success than in northern Italy, where home-made pasta is more popular. Traditionally in Naples pasta must be cooked “al dente”, while soft pasta is not tolerated.

The most popular variety of pasta, besides the classic spaghetti and linguine, are the paccheri and the ziti, long pipe-shaped pasta, broken by hand before cooking and usually topped with Neapolitan ragù. Pasta with vegetables is usually also prepared with pasta mista (pasta ammescata in Neapolitan language), which is now produced industrially as a distinct variety of pasta, but which was once sold cheaply, made up of broken pieces of different kinds of pasta.

Hand-made gnocchi, prepared with flour and potatoes, have become a popular method of overcoming the Neapolitan disdain for potatoes. In 1949 W. H. Auden wrote Igor Stravinsky from Forio in Ischia, “Forio thinks us crazy because we eat potatoes, which are to them a mark of abject poverty.” In reporting this, Francis Steegmuller, a longtime resident of Naples, remarks on the French-inspired gattò, in which “the potato complement is nearly overwhelmed by cheese, ham and other ingredients” Some of the more modern varieties of pasta, like scialatelli, are also becoming popular, late came the rotini’s, fusilli’s, bow-ties, and so on.

ENJOY!- Buon Appetito #ItalianDinnerRecipes #AChefCalledRhonda