Pasta e Piselli (Pasta with Peas)
Apr 17, 2026
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Known as the poor man’s dish in Naples, Pasta e piselli is a simple Italian pasta with peas that comes together in under 20 minutes and tastes like spring in a bowl. Made with pantry staples, frozen sweet peas and plenty of good olive oil, it is the kind of comforting, budget friendly meal you will turn to again and again. Whether you are after a quick weeknight dinner or a classic Neapolitan recipe, this pasta e piselli is extremely delicious and comforting, with very little effort!
Why you’ll love this Pasta e Piselli!
This pasta e piselli is one of those recipes that feels far more special than the effort required. Everything cooks together in the one pot, including the pasta, so as it bubbles away it creates the most beautiful, rich and comforting sauce with barely any cleanup.
What makes my version a little different is how creamy it becomes without using any cream or dairy at all. Yes, this is a vegan dish (minus the little bit of cheese I grate over at the end). I blend a third of the peas with some of the stock into a silky paste, then stir it back through the pot. It melts into the pasta and gives you that velvety texture while still keeping the dish light and simple.
If you love my one pot pasta recipes like my easy pastina, roasted pumpkin and garlic pasta or one pot orzo with cherry tomatoes, then this is exactly that kind of meal.
Ingredients for Pasta e Piselli
This is one of those recipes that proves you don’t need much to make something really delicious. Made with affordable pantry staples and frozen peas, it’s incredibly budget friendly while still feeling comforting and full of flavour.
- Pasta (ditalini or mini shells) Traditionally, pasta e piselli is made with ditalini, those tiny tube shaped pastas that work perfectly in this kind of dish. I like to use mini shells because it’s how my Nanna made it, and as kids we loved how each little shell would catch a pea, almost like it was giving it a big hug.
- Frozen peas: I have used frozen peas as they are always in my freezer and so cheap to buy! But if you want to use fresh snap peas, they will also work beautifully. Just make sure you use them during Spring time!
- Olive oil: You need a generous amount of olive oil as there is no other fat in the dish. So make sure you use a very high quality extra virgin olive oil for that beautiful flavour.
- Stock: Use chicken or vegetable stock to keep this dish vegan.
- Parmesan: This is an optional ingredient and is only used as a garnish at the end! If you want to keep this dish vegan, you can totally skip the parmesan!
How To Make Pasta e Piselli
Everything comes together in the one pot, making this pasta e piselli as easy as it gets.
Step 1: In a large pot on a medium heat, bring your olive oil to heat. Add the onion and garlic and fry for 5 minutes or until translucent and fragrant. Add the peas and chicken stock to the pot and bring to the boil. Season with salt and pepper.
Step 2: Once the stock is boiling, remove one third of the mixture and place into a large heatproof jar if using an immersion blender, or blender. Blend until creamy.
Step 3: Add the pasta to the pan and cook until 80% of the liquid has been absorbed and the pasta is plump and el dente. Stir regularly and add more stock if needed. Turn the heat to low, add the pea puree back to the pan and stir through for a few minutes until silky and glossy.
Step 4: Serve immediately with the grated parmesan, if using.
FAQ’s
Pasta e Piselli is a traditional Italian pasta with peas, originally from Naples. It’s a simple, budget friendly dish made with pasta, peas, olive oil and stock that comes together quickly in one pot.
Yes, frozen peas are perfect for this recipe. They are affordable, convenient and add a natural sweetness that works beautifully in the dish. If you want to use fresh, those will also work beautifully!
Traditionally, ditalini is used, but any small pasta works well. Mini shells are a great option as they catch the peas and hold onto the sauce.
Blend a portion of the peas with some of the cooking stock into a smooth paste, then stir it back through the pasta. This creates a naturally creamy and silky texture without adding any cream.
I like to use an immersion blender but a regular blender will also work! You may just have to add a little more water.
How To Serve
Serve this pasta warm, straight from the pot while it’s still silky and loose. Finish with a generous drizzle of good olive oil, plenty of finely grated parmesan and a crack of black pepper.
It’s perfect on its own as a simple, comforting bowl of pasta, but you can also serve it with some beautiful freshly baked focaccia to soak up the sauce or alongside a light salad if you want to round it out a little.
How To Store
Store any leftovers in an airtight container in the fridge for up to 2 to 3 days. As it sits, the pasta will continue to absorb the liquid and thicken, so when reheating just add a splash of water or stock to loosen it back up and bring it back to that silky texture.
More One Pot Pasta Dishes To Love!
If you make this pasta e piselli (pasta with peas), please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations! If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Pasta e Piselli
Ingredients
- 3 tbsp olive oil
- 1/2 onion, finely diced
- 3 garlic cloves, finely sliced
- 2 cups chicken or vegetable stock
- 1 cup peas
- 1 cup small shell or ditalini pasta
- 1/4 cup parmesan , grated, optional
- 1/2 lemon, optional
- salt and pepper
Instructions
- Fry aromatics: In a large pot on a medium heat, bring your olive oil to heat. Add the onion and garlic and fry for 5 minutes or until translucent and fragrant.
- Add peas: Add the peas and chicken stock to the pot and bring to the boil. Season with salt and pepper.
- Blend peas: Once the stock is boiling, remove one third of the mixture and place into a large heatproof jar if using an immersion blender, or blender. Blend until creamy.
- Pasta: Add the pasta to the pan and cook until 80% of the liquid has been absorbed and the pasta is plump and el dente. Stir regularly and add more stock if needed.
- Finish: Turn the heat to low, add the pea puree back to the pan and stir through for a few minutes until silky and glossy. Serve immediately with the grated parmesan, if using.
Notes
- Be generous with the olive oil. It’s a simple dish so the flavour really comes from it.
- Frozen peas work perfectly here and are often sweeter than fresh, so there’s no need to overthink it.
- Blend about a third of the peas with some of the stock to create a creamy base without adding any cream.
- Stir the pasta regularly as it cooks so it doesn’t stick and cooks evenly in the stock.
- Keep an eye on the liquid. You may need to add a splash more stock or water depending on your pasta.
- This pasta is best eaten straight away while it’s still loose and silky. It will thicken as it sits.
- When reheating, always add a little liquid to bring it back to life.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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