con Piselli” – “Pasta chi Piseddi”)
This Pasta is easily made and what will surprise you will be the complexity of the aroma and taste that derive from
so few and simple ingredients.
The sauce is made with peas, scallions or onion and parsley, the garnish is grated pecorino. The best cuts
for pasta chi
piseddi are the ditali or tubetti ; or if you prefer use
shells, spaghetti or freshly made tagliarini (fettuccine).
SERVES 4 TO 6
lb. Pasta (shells, spaghetti, or fettuccine)
tablespoons of olive oil
scallions chopped or 1 medium onion chopped
cups of peas (fresh boiled 5 minutes; if frozen boiled 7 minutes)
cup chopped parsley leaves
cup grated Pecorino cheese
Salt and pepper
Over high heat, in a sauté pan, combine the olive oil and the scallions or the onion. Cook scallions for about 8
minutes or until soft and light golden in color. Add parsley and peas and cook for an additional 3 minutes. Simmer
Cook the pasta al dente in an abundant amount of salted water and follow the manufacturer’s recommendation.
When pasta is cooked, drain and return to the pot. Reserve a cup of cooking water. On a low flame, toss in
half of the sauceinto pot. If it is too dry add some of the reserved pasta water. Remove the pot from the heat and
mix in half of the cheese. Pour pasta in a warm large serving bowl, or make individual portions, top with the
remaining pea’s sauce and serve immediately. Serve pasta with cheese on the side; place a pepper mill on the
VARIATION - PEAS AND PASTA SOUP
Use ditali or tubetti pasta if you want to make the pasta with peas soupier. Follow the above directions and when
pasta is cooked, drain and return to the pot. On a low flame, toss all the sauce and add 1 quart of hot chicken or
meat broth. Serve the cheese on the side.
On a cold day, this not too watery minestra will be enjoyed greatly.