Pasta e Piselli

Name: Pasta e Piselli
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 250 g ditalini; 400 g peas; 1 onion; 40 g pancetta; 800 ml light broth; 2 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Pasta e Piselli is a simple yet deeply satisfying dish that hails from the spring kitchens of Italy, when fresh peas are at their peak. Traditionally, this dish marks the transition from the chill of winter to the promise of warmer days, as peas are one of the earliest vegetables to appear in the season. It's a humble recipe, often celebrated in homes where the harvest's bounty is savored simply and purely.

The taste of Pasta e Piselli should feel like the essence of spring itself. The sweetness of tender peas and the saltiness of pancetta meld beautifully within a light, comforting broth. The ditalini pasta absorbs these flavors, creating a creamy texture that is both hearty and refreshing. With each spoonful, you're reminded of the gentle shift toward longer days and greener landscapes.

Ingredients

250 gditalini
400 gpeas
1onion
40 gpancetta
800 mllight broth
2 tbspolive oil
to tastefine sea salt

Method

Begin by finely chopping 1 onion. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. This will form the aromatic base for the dish.
Dice 40 g of pancetta and add it to the saucepan with the softened onions. Cook, stirring frequently, until the pancetta is golden and has rendered its fat, infusing the oil with a rich, savory flavor. This should take about 3-4 minutes.
Add 400 g of peas to the saucepan, stirring them into the onion and pancetta mixture. Pour in 800 ml of light broth, ensuring the peas are fully submerged. Bring the mixture to a gentle simmer, allowing the flavors to meld and the broth to take on a deeper taste. This will take about 10 minutes, and the broth should have a slightly sweet and savory aroma.
Season the broth with fine sea salt to taste, stirring well to dissolve the salt evenly. Taste the broth to ensure it has a balanced flavor, adjusting the salt if necessary.
Add 250 g of ditalini pasta to the simmering broth. Stir occasionally to prevent sticking, and cook until the pasta is just tender, with a slight bite at the center. If the broth becomes too thick, add a little water to maintain a soupy consistency. The pasta should be al dente and the peas tender yet firm.
Once the pasta is cooked, remove the saucepan from the heat. Drizzle with a bit more olive oil for added richness and a glossy finish. Serve the Pasta e Piselli in warm bowls, ensuring each serving has a good mix of pasta, peas, and broth.