Are you ready to transport your taste buds to the rustic kitchens of Italy with a single, soul-warming dish? This classic Pasta con Piselli e Patate is not just a recipe—it's a culinary journey that transforms simple ingredients into a symphony of flavors that will make your family beg for seconds. Imagine a plate of perfectly cooked pasta, embraced by tender potatoes and sweet peas, all dancing together in a light, silky sauce that whispers of traditional Italian home cooking.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g pasta (penne or fusilli)
- 2 cups peas (fresh or frozen)
- 2 medium potatoes, diced
- 4 tablespoons olive oil
- 1 onion, chopped
- Salt and pepper to taste
- Fresh mint for garnish
Instructions
- Prepare your ingredients by washing and peeling the potatoes, then cutting them into small, uniform cubes of approximately 1 cm. Finely chop the onion and set aside.
- Fill a large pasta pot with water and bring to a rolling boil. Add a generous pinch of salt to the water for seasoning.
- In a large, wide skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent and soft, approximately 3-4 minutes.
- Add the diced potatoes to the skillet with the onions. Cook for about 5-6 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Pour in the peas and continue cooking for an additional 3-4 minutes. Season with salt and freshly ground black pepper to taste.
- Once the water is boiling, add the pasta to the pot. Cook the pasta until it is almost al dente, about 2 minutes less than the package instructions recommend.
- Using a pasta scoop or large slotted spoon, transfer the pasta directly from the boiling water into the skillet with the peas and potatoes. Reserve some pasta cooking water.
- Toss the pasta with the vegetables, adding a splash of reserved pasta water to help create a light, creamy sauce. Cook for an additional 2-3 minutes to allow flavors to meld.
- If the mixture seems dry, gradually add more reserved pasta water to achieve a silky, cohesive consistency.
- Remove from heat and garnish with fresh mint leaves, torn or chopped just before serving.
- Serve immediately in warm plates, ensuring each portion has a good mix of pasta, peas, and potatoes.
Tips
- Choose the right pasta: Use short, sturdy pasta like penne or fusilli that can hold onto the vegetables and sauce.
- Cut potatoes uniformly: Ensure your potato cubes are roughly the same size (about 1 cm) for even cooking.
- Don't overcook the vegetables: Keep your peas and potatoes tender but not mushy. They should provide a gentle bite.
- Reserve pasta water: This starchy liquid is your secret weapon for creating a silky, cohesive sauce.
- Fresh mint is key: The mint isn't just a garnish—it adds a bright, fresh note that elevates the entire dish.
- Serve immediately: This dish is best enjoyed hot, straight from the pan, to preserve its texture and warmth.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
