Name: Pea Soup with Pasta (Pasta e Bisi)
Yield: Serves 4
Cuisine: Italian
Ingredients: ½ medium yellow onion; 3 tablespoons butter; 4 ounces dried egg noodles, such as tagliatelle or pappardelle; 1 large beef bouillon cube; Freshly ground black pepper; Salt; 5–6 sprigs flat-leaf Italian parsley; 1¾ pound fresh peas (or 12 ounces frozen peas)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

Risi e Bisi is a classic rice and pea soup that is traditionally prepared in June when the exquisitely sweet peas of Peseggia, north of Venice, are in season. Sometimes it is so thick it is eaten with a fork instead of a spoon. It occurred to me that I could replace the rice with pasta, and thus was born Pasta e Bisi, admittedly my own invention. If fresh peas are in season, it is definitely worth the time to shell them, but I’ve also tried it with frozen peas, with good results.