Pasta Con Piselli – Campania


  • 400 grams pasta
  • 800 grams peas
  • 75 grams finely chopped pancetta
  • 1 bunch parsley finely chopped
  • 1 small onion finely chopped
  • 2 tablespoons olive oil
  • 1/2 litre beef stock


Cook the parsley, onion and pancetta in 2 tablespoons of olive oil in a
large pot or casserole over moderate heat until the onion is limp and the
bacon has started to melt.
Add the peas and add half a glass of stock.
Cook over very low heat until stiring frequently, add stock if required.
Cook the pasta in salted boiling water, when half cooked, drain and add to
the peas.
Add the remaining stock and continue cooking until the pasta is cooked.
The finished dish should not be either watery nor too dry.

NOTES : use small penne
Source: Primi Piatti – Page 96
Preparation Time: 1:30
Keywords: pasta, italian, low cholesterol
Servings: 4

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