Pasta E Piselli Recipe

I love finding recipes that feel truly special but come together in less time than it takes to order takeout. This creamy pasta e piselli recipe is exactly that; it transforms a simple pantry meal into a bright, restaurant-quality dish in under 20 minutes, perfect for busy weeknights when you still want something hearty. We’re taking the classic Italian pasta and peas dish and elevating it with a quick lemon-mint mascarpone swirl that melts into a rich, velvety sauce, adding a refreshing finish that cuts through the richness. This family-friendly meal feels luxurious with minimal effort, making this version of pasta e piselli recipe a guaranteed new family staple.

I originally started adding a dollop of mascarpone just to make a quick weeknight version of a traditional cream sauce, and the lemon-mint combination truly unlocked a new favorite. The secret here is using the starchy cooking water from the pasta to create the sauce base, which makes this quick meal incredibly satisfying and hearty.

Ingredients

Gathering your ingredients for this easy pasta e piselli recipe ensures a smooth cooking process. Here’s what you’ll need for this quick meal, designed to make a simple dish feel gourmet.

• Extra virgin olive oil and aromatics: 30 ml / 2 tablespoons extra virgin olive oil for sautéing; 1 medium yellow onion (approx. 150g), finely diced, to create a sweet base; 2 cloves garlic (approx. 10g), minced; 15g / 1 tablespoon tomato paste for depth of flavor.
• Pasta, broth, and peas: 1.2 liters / 5 cups vegetable broth; 250g / 2 cups ditalini (small tubes) or other small pasta shapes (like anellini or tubetti) which cook quickly and capture the sauce; 400g / 2.5 cups frozen green peas, which cook instantly in the hot broth.
• Seasoning and finishing touches: 5g / 1 teaspoon sea salt plus more to taste; 0.5g / 1/4 teaspoon freshly ground black pepper; 50g / 1/2 cup freshly grated microbial rennet Parmesan cheese for savory depth.
• Creamy mascarpone swirl: 125g / 1/2 cup mascarpone cheese for richness (or full-fat Greek yogurt in a pinch); 5g / 1 teaspoon fresh lemon zest (from 1 medium lemon) to cut through the richness; 15g / 1/4 cup finely chopped fresh mint leaves for a refreshing aroma.
• Garnishes: 5g / 1 tablespoon fresh mint leaves, finely chopped; 1g / 1/4 teaspoon fresh lemon zest; 5 ml / 1 teaspoon extra virgin olive oil; 15g / 2 tablespoons freshly grated microbial rennet Parmesan cheese.

Instructions

This quick pasta e piselli recipe comes together quickly with minimal steps. Read through the full instructions before you begin to make sure you have everything ready to go.

1. Sauté the aromatics: Heat the 30 ml / 2 tablespoons of olive oil in a large pot (like a 6-quart Dutch oven) over medium heat. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 6-8 minutes. *Sensory cue: Do not allow the onions to brown.* Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant and the tomato paste deepens in color. *Sensory cue: The tomato paste should look slightly darker and fragrant before proceeding.*
2. Add broth and pasta: Pour in the 1.2 liters / 5 cups of vegetable broth and bring to a gentle simmer. Season the broth with the 5g / 1 teaspoon of sea salt and 0.5g / 1/4 teaspoon of black pepper. Add the 250g / 2 cups of ditalini pasta, stirring frequently to prevent sticking, and cook for approximately 8-10 minutes, or according to package directions, until the pasta is al dente. *Practical variable: The pasta will absorb some broth during this time, so stir often to release starches and create a creamy base.*
3. Finish with peas and Parmesan: Stir in the 400g / 2.5 cups of frozen green peas and cook for 2-3 minutes, until the peas are heated through and vibrant green. Remove the pot from the heat and stir in the 50g / 1/2 cup of freshly grated Parmesan cheese until it melts and incorporates into the sauce. *Practical variable: Taste and adjust seasoning with additional salt and pepper if needed.* If the mixture looks too thick at this point, splash in 1/4 cup of warm vegetable broth to loosen the sauce.
4. Prepare the lemon-mint mascarpone swirl: While the pasta cooks, combine the 125g / 1/2 cup mascarpone cheese, 5g / 1 teaspoon fresh lemon zest, and 15g / 1/4 cup finely chopped fresh mint leaves in a small bowl. Mix gently until just combined. *Practical variable: Avoid overmixing the mascarpone mixture to ensure distinct creamy ribbons when plated.*
5. Plate and garnish: Ladle the hot pasta e piselli into shallow serving bowls immediately. Add a generous dollop of the lemon-mint mascarpone mixture to the center of each bowl. Use the back of a spoon to create a gentle swirl, letting the heat from the pasta melt the mascarpone into creamy ribbons. Finish with garnishes of fresh mint, lemon zest, a light drizzle of olive oil, and extra Parmesan cheese.

Customizing Your Creamy Pasta e Piselli Recipe

This pasta e piselli recipe is incredibly flexible and adapts well to different tastes and diets. Here are a few ways to customize the dish, whether you’re looking for a higher-protein option or making it suitable for a vegan diet.

• Adding protein for a heartier meal: For a more substantial main course, you can stir in 100g of crispy shredded chicken or a can of drained and rinsed white beans during the last few minutes of cooking for a savory flavor and increased protein.
• Making it vegetarian and vegan-friendly: To keep this pasta e piselli recipe vegetarian, simply ensure you use microbial rennet Parmesan cheese (as specified in the ingredients). For a fully vegan version, substitute the mascarpone and Parmesan with a vegan cream cheese or high-quality vegan Parmesan alternative, or omit them entirely for a lighter sauce.
• Pasta variations: If you don’t have ditalini, any small shape like anellini, tubetti, or even small shells will work perfectly, as they trap the peas and sauce beautifully.

Make-Ahead Tips and Storage

This pasta e piselli recipe is best enjoyed immediately due to the starchy pasta continuing to absorb the sauce as it cools. If you plan to make it ahead for meal prep, cook the pasta slightly less than al dente to prevent it from becoming mushy later.

• Storing leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb most of the remaining sauce overnight.
• Reheating leftovers: Reheat gently in a pot over medium-low heat, adding a splash of extra broth or water to bring back the desired consistency, as the pasta will soak up the sauce during cooling.

Frequently Asked Questions about Pasta e Piselli

What kind of pasta is traditionally used in pasta e piselli?

Traditionally, a small pasta shape called ditalini (small tubes) or anellini (small rings) is used, as it blends well with the size of the peas and creates a cohesive dish. These small shapes ensure every bite of this pasta e piselli recipe has a good mix of pasta and peas.

Can I use fresh peas instead of frozen peas?

Yes, absolutely. If using fresh peas, add them a few minutes earlier than frozen peas (when the pasta is about halfway cooked) to ensure they are tender. The cooking time for fresh peas may vary depending on their size and freshness, so keep an eye on them during cooking.

Why do you add the mascarpone and lemon at the end?

Adding the mascarpone and fresh lemon at the very end (after removing from heat) prevents the sauce from curdling and preserves the vibrant, fresh flavors of the lemon zest and mint. I’ve found that adding them while the heat is too high dulls the brightness that makes this pasta e piselli recipe so special.

Can I freeze pasta e piselli?

Freezing is not recommended for this particular recipe due to the fresh dairy components. The texture of both the pasta and the mascarpone will likely change upon thawing. For the best result, stick to fresh storage in the refrigerator for up to 3 days.

Can I make this with heavy cream instead of mascarpone?

If you want a similar creamy texture, you can substitute the mascarpone with heavy cream, but the flavor will be slightly less tangy and rich. Mascarpone adds a specific level of richness and a delicate sweetness that elevates this pasta e piselli recipe.

Is it okay to use dried herbs instead of fresh mint?

Fresh mint is crucial for the bright, refreshing counterpoint to the rich mascarpone in this specific pasta e piselli recipe. While you could use dried herbs as a last resort, we highly recommend using fresh mint for the best result. Dried herbs won’t give you the same vibrant aroma and flavor.

Conclusion: A Simple Meal, Elevated

This pasta e piselli recipe proves that comfort food can also be elegant and sophisticated without requiring hours in the kitchen. The combination of simple pantry staples and fresh, vibrant ingredients like lemon and mint creates a truly memorable dish, perfect for quick meals and family dinners. Save this easy pasta e piselli recipe to your Pinterest board and try this elevated version next time you crave a little culinary luxury.

pasta e piselli recipe

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• Author: Lauren Mitchell
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A quick and creamy pasta e piselli recipe that elevates a classic Italian dish. It features ditalini pasta and peas finished with a refreshing lemon-mint mascarpone swirl, ready in under 20 minutes for a sophisticated weeknight meal.

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Ingredients

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• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 5 cups vegetable broth
• 2 cups small pasta shapes (ditalini, anellini, or tubetti)
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2.5 cups frozen green peas
• 1/2 cup plus 2 tablespoons grated Parmesan cheese
• 1/2 cup mascarpone cheese
• 1 teaspoon fresh lemon zest, for swirl
• 1/4 cup finely chopped fresh mint leaves, for swirl
• 1 tablespoon fresh mint leaves, for garnish
• 1/4 teaspoon fresh lemon zest, for garnish
• 1 teaspoon extra virgin olive oil, for garnish

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Instructions

1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 6-8 minutes until softened and translucent. Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
2. Cook Pasta in Broth: Pour in the vegetable broth and bring to a simmer. Season with salt and pepper. Add the pasta and cook for 8-10 minutes, stirring frequently, until al dente.
3. Finish with Peas and Cheese: Stir in the frozen green peas and cook for 2-3 minutes until heated through. Remove the pot from the heat and stir in 1/2 cup of Parmesan cheese until melted and incorporated into the sauce. If needed, add more broth to loosen the sauce.
4. Prepare Mascarpone Swirl: While the pasta cooks, combine the mascarpone cheese, lemon zest, and finely chopped mint in a small bowl. Mix gently until just combined.
5. Plate and Garnish: Ladle the hot pasta into serving bowls. Top each serving with a dollop of the lemon-mint mascarpone mixture and gently swirl. Garnish with additional fresh mint, lemon zest, a light drizzle of olive oil, and extra Parmesan cheese.

Notes

This dish is best served immediately. If making ahead for meal prep, cook the pasta slightly less than al dente to prevent it from getting mushy upon reheating. Store leftovers in an airtight container in the refrigerator for up to 3 days; add a splash of extra broth or water when reheating to restore consistency.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving
• Calories: 530 kcal
• Sugar: 6 g
• Sodium: 1000 mg
• Fat: 24 g
• Saturated Fat: 11 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 59 g
• Fiber: 5 g
• Protein: 17 g
• Cholesterol: 40 mg