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Home » Italy's Regions » Veneto

Published: Sep 15, 2023 by Jacqui

Pasta with peas (pasta e piselli)


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Whether you use fresh or frozen peas, this simple Italian pasta with peas recipe is surprisingly delicious even though it has only 4 main ingredients. Traditionally a spring recipe made during fresh pea season, you can make and enjoy this classic dish all year round.

Pasta with peas in colorful bowl.

Pasta e piselli.

Pasta with peas or, as the Italians say, pasta e piselli, is a super simple Italian recipe that’s popular in both North and South Italy. Traditionally made in the spring with fresh peas, you can enjoy this dish throughout the year using frozen or canned peas. It calls for just 4 ingredients and is a great way to get the kids to eat more veg!

Italian pasta with peas (pasta e piselli).

This is one of my Italian husband’s favourite recipes. Most years, we grow our own peas and, after shelling them all, the first recipe he uses them in is this one. We also freeze our homegrown peas so we can enjoy this dish all year round. When we don’t have any homegrown peas, we often make it with good quality frozen ones.

Different versions of pasta with peas.

Italians prepare pasta with peas in slightly different ways depending on whether the recipe is from the South or the North of the country. In Naples, Calabria, Puglia and Sicily, they normally use ditalini pasta or broken spaghetti. Here in the North, egg pasta ribbons such as tagliatelle, pappardelle or fettuccine are more popular.

Most versions of this recipe have some protein added. In Southern Italy, you can find pasta with peas recipes which include ham, sausage, and even canned tuna. However, the most popular ‘meat’ is pancetta. Pancetta is also a very common addition here in Northern Italy.

Homemade pasta ribbons with peas.

The recipe below is vegetarian, so I didn’t include pancetta. But, if you’d like to add it, why not checkout my tagliatelle with peas and pancetta recipe.

Apart from the difference in types of pasta used in Italian green pea pasta, the herbs added can differ too. I use parsley. But other recipes can call for mint or basil instead.

Finally, in Southern Italy, some people cook the pasta in the same pot with the peas and broth, rather than boiling it beforehand.

Italians call this method ‘risottata’ because it’s similar to making a risotto. However, this is only possible with short, dried pasta and not with egg noodles which are too delicate.

Homegrown peas in white bowl.
Our homegrown peas.

Peas in Italy.

They have been cultivating peas in Italy since Roman times and even earlier. These days, this healthy spring legume is an important crop in the regions of Emilia-Romagna, Puglia, Sicily, Campania and Veneto.

Here in Veneto, there are a number of towns or areas which are famous for their peas. One of these areas in particular is located in the Berici hills near the city of Vicenza. There, they grow a local variety of peas that is said to be the best in Italy.

Lumignano peas have been cultivated in the Berici Hills since 1000 AD. Apparently, they were introduced to the area by Benedictine monks. These peas have been prized for centuries. The Doges of Venice traditionally ordered them as the main ingredient of their ‘Risi e Bisi’ (rice and peas).

This dish was traditionally served to the Doges on the Feast of Saint Mark, the patron saint of Venice.  Risi e Bisi is another traditional recipe for peas in Veneto.

Ingredients for pasta with peas; shallots, a bowl of peas, fresh parsley and vegetable broth.
Gather your ingredients.

Northen Italian pasta with peas.

This pasta with peas recipe is based on the traditional version from Verona where I live. Known as ‘paparele ai bisi’ or ‘pasta coi bisi’ in the local dialect, this dish is typically eaten on the feast day of the city’s patron saint, St Zeno. Until a few years ago, St Zeno’s Day was on the 12th April but in 2012 it was moved to the 21st May as it previously often fell within the Easter holidays.

Ingredients.

Peas: You can make this recipe with fresh, frozen or canned green peas. Fresh peas take longer to cook, and canned peas need to be drained first. Personally, I prefer not to use canned peas as I find they get mushy quickly.

Onion: I used shallots, but white or yellow onions are a good choice too.

Vegetable stock: If you have enough stock, you can also use it instead of water to cook the pasta in as well as for the sauce. Homemade or a good quality vegetable stock/broth is the best choice for both flavour and goodness.

Homemade egg pasta ribbons (pappardelle) on white paper.
Homemade egg pasta ribbons.

Pasta: In this version, I used homemade egg pasta ribbons similar to pappardelle but not as wide. Obviously homemade pasta makes this dish extra special. But, other types of egg pasta ribbons such as tagliatelle or fettuccine are perfect as well. If you’d like to make pasta like mine, check out my post for different colored homemade pasta.

Herbs: Fresh parsley, mint or basil all add flavour (and some extra nutrients) to this pasta with peas. Go with your favourite or what’s available. However, it's best if the herbs are fresh not dried.

Saluting shallots in a pan.
Step 1 Sauté the shallots or onion in olive oil until soft.

How to make this pasta with peas.

The only preparation this recipe requires is shelling peas if they are fresh, peeling and finely chopping the shallots or onions and washing and chopping the fresh herbs.

Step by Step instructions.

1: Sauté the shallots or onion in olive oil until they start to soften. Then add the peas. Let them cook a little with the onion and olive oil.

Peas added to onions and olive oil in pan.

2: Add the vegetable broth and simmer until peas are cooked. Fresh peas will take longer, 10-15 minutes. Add salt and pepper to taste.

3: Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Fresh or homemade egg pasta ribbons take only a few minutes to cook.

Vegetable broth added to peas and shallots in pan.

4: Drain the pasta and add it to the pan with the peas. If the pan is too small, pour the peas into a bowl and then add the pasta and mix. If you like, add a knob of butter and mix it into the pasta with peas.

5: Serve immediately sprinkled with fresh parsley or another herb.

Pasta with peas.

What to do with leftovers.

Leftovers of this pasta and peas can be stored in the fridge in a sealed container for up to 3 days. Reheat with a little butter or broth on the stove top or in the microwave. Freezing isn't recommended.

Can I serve this recipe with grated cheese?

Yes, if you like, you can serve this pasta with peas with some grated Parmigiano or Grana cheese. However, neither of these are vegetarian as they contain animal rennet. Omit cheese for vegans and use vegetarian parmesan if vegetarian.

Can I add other vegetables to this recipe?

Yes, some Italians make this recipe with mushrooms or finely chopped carrots. Both need to be sautéed with the onions before adding the peas.

Can I make this recipe vegan?

Making this recipe vegan is easy. Just use pasta made without eggs and omit cheese or butter.

Pin for later.

Italian Pasta with Peas (pasta e piselli).

If you try this pasta with peas recipe, do please let me know what you think by commenting here on the blog or on The Pasta Project Facebook page. Your feedback is much appreciated!

Buon appetito!

Italian Pasta with Peas (pasta e piselli).

Jacqui
Traditionally made in the spring with fresh peas, you can enjoy this easy to make vegetarian pasta dish throughout the year using frozen or canned peas. It calls for just 4 ingredients and is a great way to get the kids to eat more veg!
5 from 50 votes
Print Recipe Save Recipe Saved! Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine Italian, Northern Italy, Veneto
Servings 4
Calories 575 kcal

Ingredients
 
 

  • 14 oz tagliatelle or pappardelle I used homemade egg pasta ribbons.
  • 1.3 lbs fresh peas or frozen
  • 2 shallots or 1 onion (peeled and finely chopped)
  • 1 cup vegetable broth more may be needed
  • 2-3 tablespoon extra virgin olive oil.
  • 1 handful fresh parsely or half the amount mint or basil
  • salt for pasta and to taste
  • freshly ground black pepper. to taste

For non-vegans

  • 1 knob butter
  • 1 oz Parmigiano Reggiano or grana or vegetarian parmesan

Instructions
 

Prepare ingredients

  • Shell peas if they are fresh, peel and finely chop the shallots or onions and wash and chop the fresh herbs.

Cook the peas.

  • Sauté the shallot or onion in olive oil until they start to soften. Then add the peas. Let them cook a little with the onion and olive oil.
  • Add the vegetable broth and simmer until peas are cooked. Fresh peas will take longer, 10-20 minutes. Add salt and pepper to taste.
  • Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Fresh or homemade egg pasta ribbons take only a 4-6 minutes to cook.
  • Drain the pasta and add it to the pan with the peas. If the pan is too small, pour the peas into a bowl and then add the pasta and mix. Non vegans can add a knob of butter and mix it into the pasta with peas.
  • Serve immediately sprinkled with fresh parsley or another herb.
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Notes

This recipe can be made with homemade pasta or ready-made tagliatelle, fettuccine or pappardelle..
For vegans: Use pasta made without egg and omit any buter or cheese.
For vegetarians: Use vegetarian cheese because Italian Parmigiano or Grana has animal rennet.
To make this recipe gluten free: Use gluten free pasta.

Nutrition

Calories: 575kcalCarbohydrates: 95gProtein: 22gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 83mgSodium: 265mgPotassium: 649mgFiber: 12gSugar: 12gVitamin A: 1399IUVitamin C: 61mgCalcium: 78mgIron: 4mg
Keyword fresh peas, pasta with peas, vegetarian
Tried this recipe?Let us know how it was!

Glossary of Italian terms in this recipe post.

Bisi: Venetian word for peas.

Piselli: Italian word for peas.

Risottata: Cooking pasta the same way as a risotto.

Lumignano peas: a variety of peas cultivated in the Berici Hills, Vicenza.

Risi e Bisi: A traditional Venetian recipe for rice and peas.

Doges of Venice: Leaders of the Republic of Venice from 726AD to 1796

Other Italian pasta recipes with peas.

  1. Pasta alla Papalina from Rome.
  2. Gramigna pasta with sausage and peas from Bologna.
  3. Pasta with cuttlefish and peas.
  4. Baked anelletti from Sicily
  5. Neapolitan tagliolini pasta pie

If you are interested in learning how to make other homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome!

Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools?


More Veneto

  • Sausage and radicchio pasta recipe with farfalle.
    Sausage and Radicchio Pasta Recipe
  • Asparagus lasagna (lasagne agli asparagi).
    Asparagus Lasagna (lasagne agli asparagi)
  • Duck ragu with bigoli pasta in a bowl
    Venetian Duck Ragu with Bigoli Pasta
  • tagliolini au gratin with ham and cream
    Tagliolini au gratin with ham and cream.

Reader Interactions

Comments

    5 from 50 votes (36 ratings without comment)

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    Recipe Rating




  1. David Gaudino says

    October 03, 2023 at 1:20 am

    I made this as listed in the recipe except
    I used Amish noodles and a little parm.

    Excellent.

    Dave

    Reply
  2. Sandhya Ramakrishnan says

    September 25, 2023 at 3:13 pm

    I can almost taste the delciousness of this pasta recipe with homemade fresh pasta. I made it with dried pasta this time and my boys loved the simple flavors. Cooking the pasta in the broth enhances the flavor so much.

    Reply
  3. Hayley Dhanecha says

    September 25, 2023 at 10:52 am

    I made this easy peasy pasta this morning for my lunch box, quickly ate a couple of spoons before heading to work. So good!!

    Reply
  4. Dennis says

    September 24, 2023 at 8:26 pm

    I love peas and pasta, and your recipe looks delicious!

    Reply
  5. Tammy says

    September 22, 2023 at 7:57 pm

    Pasta is so comforting in all its forms. A simple and easy pasta dish like this hits the spot especially after a long week day. Looks delish as always!

    Reply
  6. Kathryn says

    September 20, 2023 at 3:47 pm

    One of our favorite dishes. This makes such an easy, simple and so comforting dinner. I grew up eating this and it was the best! Thanks for your delicious recipe!

    Reply
  7. Marta says

    September 19, 2023 at 5:28 pm

    My son normally isn't a fan of peas, but I made this pasta with them and he devoured it AND asked for seconds! This will definitely become a regular meal in our home. Thank you!

    Reply
  8. Sarah James says

    September 19, 2023 at 1:28 pm

    This a perfect midweek meal for my family. We've always got plenty of frozen peas at hand. I'm looking forward to making this tonight and I'm going to try cooking the pasta in stock.

    Reply
  9. Bernice says

    September 19, 2023 at 1:18 am

    So interesting how the dish changes slightly according to region. I love peas with pasta and especially fresh peas. I might make this and sneak some ham in there too. I like it with orecchiette so the peas can hide sometimes.

    Reply
  10. Elaine says

    September 18, 2023 at 8:18 pm

    This is my husband's favorite dish but I had never made it for him. I'm so glad that I found this recipe. I made it on Saturday, and he was so happy! (As was I). 🙂

    Reply
  11. Gloria says

    September 18, 2023 at 6:45 pm

    A simple and delicious pasta dinner for any night of the week. The traditional flavours are always a hit. My family will love it.

    Reply
  12. Lubna says

    September 18, 2023 at 2:56 pm

    So simple and easy to make....perfect for weather in India.

    Reply
  13. Dannii says

    September 18, 2023 at 1:33 pm

    My kids love this. Such an easy classic comfort food.

    Reply
  14. Sisley says

    September 18, 2023 at 1:13 pm

    So simple and so delicious. I could eat this every day!

    Reply
  15. Amanda Wren-Grimwood says

    September 18, 2023 at 12:36 pm

    So simple but a great meal at any time that's really delicious. Perfect when you get home starving and need to find dinner.

    Reply
  16. Kechi says

    September 18, 2023 at 11:20 am

    This was such a refreshing and delicious dinner! We enjoyed it. Thanks for sharing!

    Reply

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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where…

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