Pasta E Piselli
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Pasta E Piselli


  • 2 tbsp. olive oil

  • ⅓ lb. meaty pancetta, finely chopped

  • 1 large onion, chopped

  • 4 cloves garlic, chopped

  • ½ cup white wine

  • 3 cups shelled fresh peas

  • 1 cup chicken stock

  • Salt and pepper

  • 1 lb. egg tagliatelle or pappardelle pasta

  • 1 cup freshly grated Parmigiano-Reggiano, plus more for passing at the table

  • ½ cup mixed fresh mint and flat-leaf parsley leaves, finely chopped

  • 2 tbsp. butter, cut into pieces


Step 1

Bring a large pot of water to a boil for the pasta.

Step 2

In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the pancetta. Cook, stirring often, until the fat begins to render, 1 to 2 minutes. Add the onion and cook, stirring often, until softened, 7 to 8 minutes. Add the garlic and stir until aromatic, about 1 minute. Add the wine and cook until absorbed, about 3 minutes. Add the peas and stock; season with salt and pepper. Bring to a boil. Reduce heat to medium. Let the sauce simmer until slightly thickened, about 8 minutes more.

Step 3

Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Scoop out half a cup of the starchy cooking water, then drain the pasta. Add the pasta and cooking water to the sauce. Add 1 cup Parm, the herbs, and butter. Toss until the pasta is coated and the sauce is creamy, about 1 minute; season. Serve in shallow bowls and pass more Parm at the table.

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