Pasta e Piselli (Pasta and Peas)

Name: Pasta e Piselli (Pasta and Peas)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 tablespoons, extra-virgin olive oil, plus extra for drizzling; 1 , onion, chopped fine; 2 ounces, pancetta, chopped fine; ½ teaspoon, table salt; ½ teaspoon, pepper; 2½ cups, chicken broth; 2½ cups, water; 7½ ounces (1½ cups), ditalini; 1½ cup, frozen petite peas; ⅓ cup, minced fresh parsley; ¼ cup, grated Pecorino Romano cheese, plus extra for serving; 2 tablespoons, minced fresh mint

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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.

SERVES4

TIME45 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 ...

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