Neapolitan Pasta and Peas is a traditional dish that evokes the flavors and aromas of homemade cuisine.
Simple and quick to prepare, it’s perfect for those who want to bring a tasty dish to the table without complicating their life.
The sweetness of the peas perfectly matches the pasta, creating a flavor combination that will win over everyone at the first taste.
This dish is ideal for a family dinner, a quick lunch, or even to surprise guests with a touch of Neapolitan tradition.
This dish, with its simplicity and authentic taste, is perfect for those who want to enjoy a delicious and nutritious meal without spending hours in the kitchen. Here’s how to prepare it simply and authentically.
Below I leave you with other delicious pasta dishes to make with peas and more, and then, as always, we’ll go right below the photo to discover how to prepare Neapolitan Pasta and Peas.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Neapolitan Pasta and Peas
We used frozen peas, but you can replace them with fresh ones in the same quantity once shelled.
- 11 oz pasta (tubetti, ditalini, mixed pasta, or broken spaghetti)
- 12 oz frozen peas
- 1 onion (medium-small)
- 3.5 oz pancetta (in a single slice)
- 3.5 cups vegetable broth
- 1.4 oz pecorino (grated)
- 2 tablespoons extra virgin olive oil
- 2 pinches salt
- to taste mint (fresh)
- to taste black pepper
Preparation of Neapolitan Pasta and Peas
Preparation of vegetables: Finely chop the onion and, if using fresh peas, shell them.
Sauté: In a large pot, heat a dash of extra virgin olive oil.
Add the chopped onion and sauté over medium heat until it becomes translucent.
Add the pancetta previously cut into cubes and let it brown for a few minutes, stirring often.
Adding the peas: Add the peas and mix well, letting them cook for 8 minutes, covering them with vegetable broth.
If using frozen peas, there is NO need to thaw them first.
Cooking the pasta: Pour the remaining vegetable broth into the pot and bring to a boil.
Add the pasta and cook it directly in the broth with the peas, following the cooking times indicated on the pasta package.
Adding the cheese: At the end of cooking, when the pasta is al dente and the broth has reduced to a creamy consistency, turn off the heat and add the grated pecorino cheese.
Mix well to combine the cheese with the pasta and peas, salt and pepper, and add fresh mint leaves washed and dried.
Serve by adding a generous drizzle of raw extra virgin olive oil to each plate.
Tips and Variations
If you want to be precise, add broth gradually as the pasta needs it to avoid ending up with overly brothy pasta.
You can omit the black pepper if you don’t like it.
If the vegetable broth is already salted, do not add salt to the dish.
You can use fresh peas (if in season) or frozen ones without needing to thaw them.
