Pasta piselli is a classic Italian dish that’s simple, comforting, and full of flavor. It's a combination of pasta, peas, ham, and mint. This family-friendly dish is perfect for a light meal or as a primi patti course. Here is my easy version, which is quick to make.
12 oz (350 g) short pasta (like ditalini, macaroni, or small shells)
2 cups fresh or frozen peas
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 oz (60 g) ham, diced
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
Fresh mint leaves, a small handful, chopped
Grated Parmigiano Reggiano (optional)
Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta, reserving a little bit of cooking water. While the pasta is cooking, you make the rest of the ingredients.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1–2 minutes until fragrant.
Stir in the peas and cook for 3–4 minutes until they are tender. If you're using frozen peas, thaw them first or cook longer.
Add the chopped ham and cook for about 3 minutes.
Add the cooked pasta and mint to the skillet with the peas and broth. Stir well to combine. If needed, add a little pasta water to create a smoother sauce.
Season with sea salt & freshly ground black pepper to taste.
Serve in bowls, garnished with chopped parsley and a sprinkle of grated Parmigiano Reggiano, if desired.
Pancetta or guanciale are delicious substitutions for the ham.
Leftovers make a fabulous packed school lunch.
