Pasta e Piselli

Name: Pasta e Piselli
Cuisine: European, Mediterranean, Italian
Ingredients: 2 Tbsp Extra-virgin olive oil; 1 onion, chopped fine; 2 oz pancetta, chopped fine; ½ tsp salt; ½ tsp pepper; 2½ cups chicken broth; 2½ cups water; 7½ oz ditalini, 1½ cups; 1½ cups frozen petite peas; ⅓ cup minced fresh parsley; ¼ cup Pecorino Romano, grated; 2 Tbsp Fresh Mint, minced

3 steps

Updated at: Thu, 17 Aug 2023 01:43:30 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories396.2 kcal (20%)

Total Fat15.1 g (22%)

Carbs50.6 g (19%)

Sugars5.7 g (6%)

Protein15.3 g (31%)

Sodium1106 mg (55%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspextra-virgin olive oil

1onion

chopped fine

2 ozpancetta

chopped fine

½ tspsalt

½ tsppepper

2 ½ cupschicken broth

2 ½ cupswater

7.5 ozditalini

1 ½ cupsfrozen petite peas

⅓ cupfresh parsley

minced

¼ cupPecorino Romano grated

2 Tbspfresh mint

minced

Instructions

Step 1

Heat oil in lg saucepan over med heat until shimmering. Add onion, pancetta, salt, and pepper and cook, stirring frequently, until onion is softened, 7-10 min.

Step 2

Add broth and water and bring to a boil over high heat. Stir in pasta and return to a boil. Reduce heat, cover, and simmer until pasta is al dente, 8-10 min.

Step 3

Stir in peas and remove from heat. Stir in parsley, Romano, and mint. Season to taste. Serve with extra olive oil and Romano.