Pasta E Piselli

Nothing says "spring" to me more than fresh peas ("piselli" in Italian). This dish is so simple and sweet, like buttered noodles. It appeals to my inner child. –Rach
Publish date:
pasta e piselli

Recipe by Rachael Ray

  • 4Servings


  • 2 tbsp. olive oil

  • 1/3 lb. meaty pancetta, finely chopped

  • 1 large onion, chopped

  • 4 cloves garlic, chopped

  • 1/2 cup white wine

  • 3 cups shelled fresh peas

  • 1 cup chicken stock

  • Salt and pepper

  • 1 lb. egg tagliatelle or pappardelle pasta

  • 1 cup freshly grated Parmigiano-Reggiano, plus more for passing at the table

  • 1/2 cup mixed fresh mint and flat-leaf parsley leaves, finely chopped

  • 2 tbsp. butter, cut into pieces


1. Bring a large pot of water to a boil for the pasta.

2. In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the pancetta. Cook, stirring often, until the fat begins to render, 1 to 2 minutes. Add the onion and cook, stirring often, until softened, 7 to 8 minutes. Add the garlic and stir until aromatic, about 1 minute. Add the wine and cook until absorbed, about 3 minutes. Add the peas and stock; season with salt and pepper. Bring to a boil. Reduce heat to medium. Let the sauce simmer until slightly thickened, about 8 minutes more.

3. Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Scoop out half a cup of the starchy cooking water, then drain the pasta. Add the pasta and cooking water to the sauce. Add 1 cup Parm, the herbs, and butter. Toss until the pasta is coated and the sauce is creamy, about 1 minute; season. Serve in shallow bowls and pass more Parm at the table.