Pasta Piselli

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

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  • 400 g - fresh green peas
  • 1/4 cup - olive oil
  • 1-inch - small onion finely chopped.
  • 1/4 cup - marinara sauce (recipe of sauce given below)
  • 1 pound - small pasta shells or ditalini pasta
  • Marinara sauce ingredients:
  • 1/4 cup - olive oil
  • 4 cloves - garlic sliced in half 1 35oz can of tomatoes (Italian tomatoes preferred)
  • 3 basil leaves, washed, patted dry and chopped
  • 1/2 tsp - oregano salt and pepper to taste

How to Make Pasta Piselli

  • Boil water in a small pot and cook the peas until just done.
  • At the same time, heat olive oil in a large pan over medium heat.
  • Add onion and cook until golden brown.
  • Add the marinara sauce and the cooked peas with 1/4 cup of the water (use the same water that you used for cooking the peas).
  • Season with salt and pepper and cook for another 15 minutes.
  • In a large pot, bring water to a boil. Add 1 tbsp of salt and the pasta.
  • Cook uncovered over high heat until done.
  • Drain pasta, put back in pot add some of the sauce to the pot and mix it up.
  • Dish out pasta and pour in remaining sauce over top.
  • Serve hot.
  • To make marinara:
  • Heat olive oil in large sauce pan.
  • Turn heat to medium and cook garlic until it is soft and golden brown.
  • Crush the tomatoes or make coarse puree.
  • Add about 15 to 20 oz of water to the tomatoes.
  • Add basil, oregano, pepper and salt to taste.
  • Bring to a boil, then lower heat to a simmer and cook until thickened. It would take approximately 20 to 30 minutes.