Pasta e piselli

Name: Pasta e piselli
Yield: Feeds four
Cuisine: Italy
Ingredients: 4 slices prosciutto or pancetta, cut into strips; sea salt and freshly ground black pepper; handful of fresh basil leaves, chopped; 1 cup small dried pasta or broken-up lasagne; 1 litre (1¾ pints) chicken broth, hot; 1 onion, finely sliced into rings; 2 tbsp olive oil; 1 tsp butter; 2 cups peas

Preparation info

Feeds
four

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

Fresh green peas, pasta, sweet onion and prosciutto are sympathetically linked in this juicy Italian dish, served in a soupy style with spoon and fork. It is even more delicious served with freshly made pasta, cut into strips and then into small squares, but it is perfectly acceptable to use any good small dried pasta or broken-up sheets of dried lasagne.