Pasta e piselli #cook #cooking #recipe #food #italy #food

Pasta e Piselli

After being on the road for weeks, I didn’t come home craving reservations or anything “new.” I came home craving Mamas cooking🫶 And when I stopped by her house, there was only one thing I wanted. Pasta e piselli.

It’s the dish that shows up without being announced. The kind of food Italians grow up on 🇮🇹 Simple, cozy, and somehow exactly what you need every single time. Mama started cooking like she always does. calm, unbothered, already knowing what I was there for 💛

Peas simmering, pasta going in, cheese being added generously (and then a little more, because obviously 😏). No rush, no fuss. Just food that feels like a hug.

Travel fills your suitcase, but this fills your soul.
Nothing tastes more like home than a bowl of pasta e piselli made by Mama 🥣💫

#thatladyanna #pastapiselli #homemade

Ingredients
• 1½ lb peas, divided (1 lb whole, ½ lb puréed)
• 1 small onion, finely diced
• 1 lb pasta (short pasta such as ditalini or tubetti recommended)
• 8 oz Parmigiano Reggiano, finely grated
• 4 oz pancetta, large dice
• 1 tbsp extra-virgin olive oil
• 12 oz water
• Kosher salt and freshly ground black pepper, to taste

Method
1. Heat a wide pan over medium heat and add the olive oil. Add the pancetta and cook until lightly rendered and just beginning to crisp.
2. Add the diced onion and sauté until softened and translucent, about 2 minutes.
3. Stir in the whole peas, seasoning with salt and pepper. Cook for an additional 2 minutes.
4. Pour in the water and bring to a gentle boil. Add the pasta and the puréed peas, stirring to combine.
5. Cook, stirring occasionally, until the pasta is al dente and the sauce is creamy and cohesive.
6. Remove from heat and fold in the Parmigiano Reggiano until fully incorporated. Adjust seasoning with salt and pepper as needed.

Serve immediately, finished with additional Parmigiano if desired.