Pasta e Piselli (Pasta and Peas) | America's Test Kitchen
In this version of Italy's pasta e piselli, simmering ditalini in a broth flavored with pancetta and Pecorino Romano results in a silky, substantial soup.
Ingredients
- 2 tablespoons extra-virgin olive oil , plus extra for drizzling
- 1 onion , chopped fine
- 2 ounces pancetta , chopped fine
- ½ teaspoon table salt
- ½ teaspoon pepper
- 2½ cups chicken broth
- 2½ cups water
- 7½ ounces (1½ cups) ditalini
- 1½ cup frozen petite peas
- ⅓ cup minced fresh parsley
- ¼ cup grated Pecorino Romano cheese , plus extra for serving
- 2 tablespoons minced fresh mint
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