Pasta e piselli


Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

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.


  • 2 tbsp olive oil
  • 1 onion, finely sliced into rings
  • 4 slices prosciutto or pancetta, cut into strips
  • 2 cups peas
  • 1 litre (1¾ pints) chicken broth, hot
  • 1 cup small dried pasta or broken-up lasagne
  • handful of fresh basil leaves, chopped
  • sea salt and freshly ground black pepper
  • 1 tsp butter


Heat olive oil, and fry onion until soft but not browned. Add prosciutto and peas and toss well. Pour hot chicken broth on top, and cook for 10 minutes until peas are cooked.

Cook pasta in plenty of simmering, salted water until tender. Drain and add pasta to the broth, Add basil, salt and pepper to taste, and cook for 5 minutes or so, stirring occasionally, until pasta is soft.

Serve immediately, adding a little butter to each dish for a touch of richness.