This pasta with peas is an elegant, effortless dish that delivers every time. Salty bacon, sweet peas, and a silky sauce come together in one pot—no cream required—just a little pasta water and a quick blend for richness.
Pasta e piselli is a classic Italian comfort dish built from a short ingredient list and straightforward technique. You’re most likely to find it in home kitchens across central and southern Italy, where cooks make the most of what’s on hand. This version uses bacon for savory depth, but you can easily swap pancetta or omit meat for a vegetarian finish.
What sets this iteration apart is the contrast of textures: half the peas are pureed into the sauce for a creamy base while the rest remain whole for bite and color. Crispy bacon adds crunch and salt to balance the peas’ natural sweetness, and Parmesan ties everything together for a satisfying one-pot meal.
Table of Contents
- Short pasta? There are so many!
- Ingredient Notes and Substitutions
- How to Make Pasta with Peas
- Recommended Tools
- Storage and Reheating
- Frequently Asked Questions
- Pasta with Peas (Pasta e Piselli) Recipe
Like other excellent simple pastas—such as broccoli pasta or lemon zucchini pasta—this dish builds flavor in stages. Render the bacon, soften the onions in the fat, add peas, then cook the pasta in the same pot so it picks up all those flavors. Finish by combining pea puree, whole peas, pasta, and cheese until everything is glossy and cohesive.
Tip From Kevin
Short pasta? There are so many!
Short pasta shapes each carry sauce differently. Use what you have—any of these work well:
- Penne
- Rigatoni
- Ziti
- Ditalini
- Fusilli
- Rotini
- Gemelli
- Orzo
- Acini di pepe
- Stelline
- Farfalle
- Orecchiette
- Campanelle
Ingredient Notes and Substitutions
(Check the recipe card below for full quantities)
- Green Peas: Fresh or frozen both work. Frozen peas are convenient and keep their sweetness—no thawing needed.
- Bacon: Adds salt and richness. Pancetta is a classic substitute for a more traditional flavor.
- Yellow Onion: Provides gentle sweetness when sautéed. Use shallots for a milder, more delicate note.
- Short Pasta: Small shapes like ditalini, small shells, or elbows pick up the sauce best.
- Parmesan Cheese: Freshly grated yields the best texture and flavor. Pecorino Romano is a good swap for a sharper finish.
- Red Pepper Flakes: Optional—adds a touch of heat to balance pea sweetness. Adjust to your taste.
How to Make Pasta with Peas
- Cook the bacon. In a Dutch oven or deep skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate, leaving the rendered fat in the pot.
- Sauté the onion. Add diced onion, kosher salt, and red pepper flakes to the pot. Cook until the onion is soft and translucent.
- Add the peas. Stir in the peas and cook about 5 minutes.
- Blend half the peas. Place half the peas in a blender (or use an immersion blender) and set the remaining peas aside.
- Cook the pasta. Add about 4 cups hot water and a pinch of salt to the pot. Bring to a boil, then add the pasta and cook per package instructions.
- Make the sauce. Add one cup of the pasta cooking water to the blender with the peas and puree until smooth.
- Combine everything. When the pasta is three minutes shy of done, reserve one cup of cooking water and drain the pasta. Return pasta to the pot, stir in the pea puree, reserved whole peas and onions, and Parmesan. Add pasta water as needed to reach a silky consistency.
- Finish and serve. Simmer 1–2 minutes, stirring until the pasta is fully cooked and coated. Season to taste and serve immediately topped with crumbled bacon and extra Parmesan.
Recommended Tools
- Dutch oven or deep skillet: Wide enough to cook everything in one pot.
- Blender or immersion blender: For pureeing half the peas into a creamy sauce.
- Strainer: To drain the pasta.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb sauce as it cools and may thicken.
To reheat, warm gently in a saucepan over low heat with a splash of water or broth, stirring until loosened and heated through. Alternatively, microwave in short intervals, stirring and adding a little liquid between rounds.
Frequently Asked Questions
Yes, but cooking pasta in the same pot helps the sauce bind with starch released by the pasta, creating a creamier finish.
Reserve extra pasta water and add it gradually while stirring to loosen the sauce and help it coat the pasta evenly.
Yes. Omit the bacon and sauté the onion in olive oil. Add a bit more salt or extra Parmesan to compensate for the lost savory depth.
Pasta with Peas (Pasta e Piselli)
Print Recipe
Ingredients
US Customary – Metric
- 4 slices thick-cut bacon diced
- 1 medium yellow onion diced
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
- 1 lb green peas
- 12 oz short pasta
- 2 oz Parmesan cheese finely grated
Instructions
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Cook the bacon in a Dutch oven or deep skillet over medium heat until crisp. Transfer to paper towels and reserve the fat in the pot. Add the diced onion, kosher salt, and red pepper flakes; sauté until translucent. Add the peas and cook for about 5 minutes.
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Pour half the peas into a blender (or use an immersion blender) and set the other half aside in a bowl.
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Add about 4 cups hot water and a pinch of salt to the pot. Bring to a boil over high heat, then add the pasta and cook according to package directions.
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Add 1 cup of the pasta cooking water to the blender with the peas and blend until smooth and creamy.
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When the pasta is three minutes from done, reserve 1 cup of the cooking water and drain. Return the pasta to the pot, add the pea puree, reserved whole peas and onions, and the Parmesan. Stir, adding more pasta water if necessary to create a silky sauce that coats the pasta.
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Simmer for 1–2 minutes while stirring to finish cooking. Season to taste and serve immediately topped with crumbled bacon and extra Parmesan.
Nutrition
The nutrition information is an estimate from an online calculator and not a substitute for professional advice.
