The pea soup or pasta and peas is another one of those recipes I learned to prepare from my grandmother and mother.
As I often write to you, they were the ones who taught and inspired me in everything I prepare.
The handed down recipes that I might revisit with my flair are often those that achieve the greatest response.
This soup is made in a light but tasty version.
If you like, at the end of the recipe, I’ll write you some small variations that you can make, if you want, to make it even more delicious.
If you love legumes, vegetables, here are some other recipes for you right below:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz peas (frozen or fresh)
- to taste salt
- 2 onions
- to taste extra virgin olive oil
- to taste pasta (I chose broken spaghetti)
Tools
Below is the list of tools I used to make the recipe.
For some of them, you will also find the clickable Amazon icon, so you can purchase them directly from here.
- 2 Saucepans
- 1 Hand Blender
- 1 Ladle
- 1 Knife
Steps
In a saucepan, cook the peas in salted water for about twenty minutes.
I used fine frozen peas.
Fresh ones will work fine too.
Separately, finely chop the onion and sauté with extra virgin olive oil and salt.
Add a bit of water and continue cooking for about ten minutes.
Now add part of the previously cooked peas and a glass of hot water.
The other part of the peas will be blended with a hand blender.Mix the blended peas with the rest.
Add a little water if needed, adjust the salt and as soon as the pot boils, pour in the pasta.
This will result in a flavorful yet simple and light soup.
Once the pasta is cooked to your taste, you can also add a generous sprinkle of grated cheese and a drizzle of extra virgin olive oil.
I like to leave it a bit more brothy, you do as you prefer.
Tips and Suggestions for the Pea Soup
If you want to make your pea soup even more appetizing, you can add to the chopped onions some cubes of pancetta or guanciale, which you’ll make crispy.
Then continue with all the following steps.
Of course, the saltiness of these cured meats will add even more structure to the dish.
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