Pasta e Piselli (Pasta and Peas)
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.
Keywords
- Main Courses
- Italian
- Europe
- Grains
- Rice & Beans
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Grater
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Serving bowl
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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