Easy Pasta with Peas and Pancetta (Pasta e Piselli)
Pasta with peas and pancetta is an easy and delicious weeknight dinner you can make in less than 30 minutes! Quick, simple, and full of Italian flavors!
Servings 6 servings
Calories 450kcal
Equipment
- colander
- 5-qt. stock pot
Ingredients
- 16 oz short pasta i.e. mezze rigatoni
- 4 tablespoon olive oil divided
- 1 small onion diced
- 4 cloves garlic minced
- 4 oz pancetta diced
- 2 cups peas fresh or frozen
- 1 standard lemon
- 1 cup pasta water
- ¼ cup parmesan cheese
- salt and pepper to taste
Instructions
- Cook pasta according to package directions. Reserve 1 cup of pasta water to use later.16 oz short pasta, 1 cup pasta water
- Drain the pasta using a colander and then set the pasta aside.
- Return the pot to the stove and heat two tablespoons of olive oil over medium heat.4 tablespoon olive oil
- Add the onions and cook until translucent, for about five minutes. Add the garlic during the last minute of cooking and stir constantly to avoid burning.1 small onion, 4 cloves garlic
- Add pancetta and cook it for about three to four minutes.4 oz pancetta
- Stir in the peas and cook for about three minutes for fresh and up to five minutes for frozen.2 cups peas
- Turn off the heat and add the pasta back to the pot. Stir in up to one cup of pasta water, the juice of one lemon, and ¼ cup of parmesan.16 oz short pasta, 1 standard lemon, 1 cup pasta water, ¼ cup parmesan cheese
- Season with salt and pepper to taste.salt and pepper
Notes
- For gluten-free use chickpea pasta or gluten-free pasta.
- To make the recipe vegan or vegetarian, omit the pancetta and use vegan cheese.
- Refrigerate leftovers in an airtight container for up to three days.
- To reheat, drizzle additional olive oil and then heat in the microwave in 1-minute intervals, stirring in between.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 67.4g | Protein: 16.2g | Fat: 19.1g