Pasta e Piselli Recipe

A simple and delicious pasta recipe using fresh peas in a lemon butter sauce.

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Prep Time: 30

Cook Time: 20

Total Time: 50

Nutrition

Calories: 687kcal

Author: Max Cozzi

Servings: 4

Ingredients

4 tablespoon butter, (divided)
2 cloves of garlic, (minced)
2 cups peas, (freshly shelled, frozen or canned)
16 oz ditalini pasta, (or other small pasta)
1 cup parmesan cheese, (freshly grated)
2 tablespoon chives, (minced, optional)
2 tablespoon dill, (minced, optional)
1 teaspoon salt, (plus more for the pasta water)
1 lemon, (juiced)

Instructions

Start by bring a large pot of salted to boil and add the pasta and cook according to the package directions, usually 8-10 minutes.
While the pasta is cooking, bring a large saute pan or fry pan to medium heat and add in half of the butter, the garlic, and the peas. Season with a pinch of salt and cook for about 4-5 minutes until the peas soften slightly. If you are using canned or frozen peas reduce cook time in half.
When the pasta is done cooking save 1 cup of the pasta water and drain the pasta into a stainer. Transfer the pasta and pasta water to the pan with the peas and continue to cook until the liquids are absorbed, about 3-4 minutes. Stir often.
To finish, turn off the heat and stir in the remaining butter, parmesan, chives, dill, lemon, and salt. Serve with some additional dill and lemon wedges if desired.

Video

Notes

If you are using canned or frozen peas be careful not to over cook them! If they are starting to get mushy reduce the heat and stir carefully with a wooden spoon or shake the pan instead.