Pasta With Peas Pasta E Piselli Recipe 45

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PASTA E PISELLI



Pasta E Piselli image

A very fast soup to make. A cousin to the Italian favorite Pasta e Fagioli, this is made with peas instead. Dust with freshly grated Parmesan for a final touch.

Provided by Alan in SW Florida

Categories     Vegetable

Time 25m

Yield 10 cups, 5 serving(s)

Number Of Ingredients 9

2 cups elbow macaroni (or mixed pasta shapes,about 8 ounces)
2 tablespoons olive oil
3 garlic cloves, crushed with side of chef's knife
2 (14 1/2 ounce) cans chicken broth (or 3 1/2 cups homemade chicken broth)
1 (14 1/2 ounce) can diced tomatoes
1/4 cup packed fresh basil leaf, coarsely chopped
1/2 cup water
1 (10 ounce) package frozen peas, thawed
grated parmesan cheese

Steps:

  • Cook pasta as label directs in boiling salted water; drain.
  • Meanwhile, in a 4-quart saucepan or saucepot, heat olive oil over medium heat. Add garlic; cook until golden, about 5 minutes.
  • Remove saucepan from heat. Then, carefully add chicken broth, tomatoes with their juice, basil, and 1/2 cup water. Return heat to low; cover and simmer 5 minutes; discard garlic.
  • Add peas and pasta; heat through. Serve soup with grated Parmesan cheese.

Nutrition Facts : Calories 293.5, Fat 7.5, SaturatedFat 1.2, Sodium 610.4, Carbohydrate 43.6, Fiber 5, Sugar 6.7, Protein 12.9

PASTA WITH PEAS - PASTA E PISELLI RECIPE - (4/5)



Pasta with Peas - Pasta e Piselli Recipe - (4/5) image

Provided by peridot728

Number Of Ingredients 6

1 Lb Small cut pasta
1 Lb Peas - fresh is better
1 Large onion
1 Tbs Fresh Parsley
EV olive oil
Salt

Steps:

  • Add 2 Qts of water in a pot and the chopped onion. Let the water and onion boil for 30 mins. Add the peas and continue to boil for about 10 mins. Add fresh parsley and salt as desired. Separately, boil the pasta and once it had cooked add it to the peas. Mixs well and serve with a drizzle of EV olive oil - See more at: http://www.cookingwithnonna.com/italian-cuisine/pasta-with-peas-pasta-e-piselli.html#sthash.LdkKLbRQ.dpuf

PASTA E PISELLI



Pasta E Piselli image

I had this pasta at a dinner party and liked it so much I decided to post it. It is great with fresh peas but frozen are good also. I was suprised how simple and good it was.

Provided by Dixie from Kansas

Categories     European

Time 35m

Yield 2 quarts, 6-8 serving(s)

Number Of Ingredients 9

8 ounces penne pasta (tubetti, short penne etc)
12 ounces peas
1 1/2 teaspoons herbes de provence
1/4 cup white wine
one small onion, finely chopped
2 tablespoons olive oil
1 vegetables or 1 chicken bouillon cube
1 teaspoon salt
parmesan cheese, grated

Steps:

  • Heat olive oil in a large pot and add onion.
  • Cook onion until wilted and add peas, salt and herbs. Cook for 2-3 minutes, while stirring.
  • Add wine and braise until wine is dried up.
  • add bullion and pasta. Cover with enough water to cover pasta.
  • You may need to add more water during the cooking process. Cook uncovered until pasta is done to your liking.Pasta should not be soupy but a bit dry.
  • Sprinkle with parmesean cheese before serving.

Nutrition Facts : Calories 231.2, Fat 5.4, SaturatedFat 0.8, Sodium 391, Carbohydrate 39.2, Fiber 7.3, Sugar 3.5, Protein 5.9

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