Pasta e Piselli

Name: Pasta e Piselli
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 tsp. olive oil, plus more for drizzling; 1 small onion, finely chopped; 3 c. hot water; 1 tbsp. chicken bouillon (we used Better Than Bouillon); 2 c. ditalini pasta; Parmesan cheese rind, plus more Parmesan cheese for grating; 1 c. frozen peas; Pepper

This five-ingredient dinner has all the coziness of chicken soup.

By Tina MartinezPublished: Nov 29, 2023

1 Rating

mike garten

Yields:

4 serving(s)

Total Time:

25 mins

Jump to recipe

This simple pasta dish was inspired by a recipe from Deputy Art Director Laura Formisano's Grammy Dorothy.

Transform a few simple ingredients—frozen peas, ditalini pasta, an onion—into your new favorite comfort food. Chicken bouillon base and a Parmesan rind cooked with the pasta impart savory depth to this easy (peasy) one-pot meal.

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Ingredients

2 tsp.
olive oil, plus more for drizzling
1
small onion, finely chopped
3 cups
hot water
1 Tbsp.
chicken bouillon (we used Better Than Bouillon)
2 cups
ditalini pasta
Parmesan cheese rind, plus more Parmesan cheese for grating
1 cup
frozen peas
Pepper

Directions

1. Step 1Heat oil in medium saucepan on medium. Add onion and cook, stirring occasionally, until tender and golden, 5 to 7 minutes.
2. Step 2Add water, chicken bouillon base, pasta, and Parmesan rind and bring to a vigorous simmer, stirring occasionally, until pasta is tender and most of liquid is absorbed, 10 to 12 minutes.
3. Step 3Stir in peas and 1/4 teaspoon pepper. Remove from heat and remove Parmesan rind. Serve immediately, drizzled with olive oil and sprinkled with grated Parmesan.

NUTRITIONAL INFORMATION (per serving): About 299 calories, 7.5 g fat (1 g saturated), 2 mg cholesterol, 608 mg sodium, 48 g carbohydrate, 4 g fiber, 4.5 g sugar (0 g added sugar), 10 g protein

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