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.
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.
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
More Like This
Fresh Spring Pasta e Piselli (Pasta and Peas) Recipe - Good Tasting Meals
goodtastingmeals.com
Pasta e Piselli Recipe | Samsung Food App
app.samsungfood.com
Pasta e piselli – pasta with peas - Coochinando
coochinando.com
Pasta with Peas Recipe | Italian Pasta e Piselli
nonnasway.ca
Pasta e Piselli (Italian Pasta and Peas Recipe) | Samsung Food App
app.samsungfood.com
Pasta with Peas - Pasta e Piselli Recipe - (4.1/5)
keyingredient.com
Pasta e Piselli (Pasta With Peas) by The Taste of Montreal - FoodSocial
foodsocial.io
Pasta with Peas and Pesto | Recipe Cart | Recipe Cart
getrecipecart.com