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Pasta e Piselli
Main dishes

Pasta e Piselli

Pasta e Piselli

When the first vegetables of the season make their way onto our plates, it’s like finally opening the door to a world of delicious freshness. Knowing what our winters are like, it’s safe to say we fully deserve to let a bit of sunshine in! To conjure all that invigorating green energy, we created a peppy, zesty pasta dish that comes together in no time—and in a single pot! Fresh peas would be great here if you can find them, but good-old affordable frozen peas work just as well.

Preparation 5 min.
Cooking time 35 min.
Portions 4



  1. In a large frying pan, heat the olive oil over medium heat. Add the onion and cook for about 5 to 7 minutes. Add the chili flakes and cook for another 30 seconds.
  2. Add the water, salt, and peas, increase heat and bring to a boil. Once boiling, mash some of the peas with a wooden spoon.
  3. Add the pasta to the pan and reduce the heat to medium. Cook the pasta at a moderate simmer until al dente, about 4 minutes. Make sure to stir frequently to avoid sticking. Add more water if the preparation begins to dry out.
  4. Once the pasta is al dente, remove the pan from the heat and mix in the Parmesan, mint, and lemon zest. Season with black pepper to taste. If the pasta is at all dry, add a little more water to loosen it up.
  5. Serve in bowls with a drizzle of olive oil and a generous amount of grated Parmesan. Buon appetito!