Pasta e Piselli (Pasta and Peas)

57 comments
By

Appears in Cook's Illustrated May/June 2021

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.

SERVES 4

TIME 45 minutes

has video

WHY THIS RECIPE WORKS

Like its better-known cousins pasta e fagioli and pasta e ceci, the traditional Italian dish pasta e piselli combines a legume, peas, with small pasta to form a hearty soup. The soup comes together in one pot—we cooked the pasta in a broth ...

Print