Description
Penne and Peas, also known as Pasta con i Piselli, is a comforting Italian pasta dish featuring tender peas, sautéed onions, and penne pasta cooked together in vegetable stock and white wine, finished with grated Parmesan cheese. This easy one-pot meal offers a harmonious blend of savory flavors and a creamy texture, perfect for a quick weeknight dinner.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 16 ounces green peas, fresh or frozen
- 3 1/2 ounces white wine
- 12 ounces dry penne or penne rigate pasta
- 1 1/4 cups low-sodium vegetable stock
- 2 ounces grated Parmesan cheese
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Heat Olive Oil: In a large skillet or pot, warm 2 tablespoons of olive oil over medium heat to prepare for sautéing the onions.
- Sauté Onions: Add the finely diced large onion to the pot and cook for 6 to 8 minutes until the onions are soft and golden, stirring occasionally to avoid burning.
- Add Peas: Stir in 16 ounces of green peas (fresh or frozen) and cook for 2 to 3 minutes to heat them through and blend with the onions.
- Cook with White Wine: Pour in 3 1/2 ounces of white wine and cook the mixture for about 5 minutes, allowing the wine to reduce and the flavors to meld.
- Add Pasta: Add 12 ounces of dry penne or penne rigate pasta to the pot, stirring well to combine all ingredients evenly.
- Add Vegetable Stock and Simmer: Pour in 1 1/4 cups of low-sodium vegetable stock, increase the heat to bring the mixture to a boil, then reduce it to a simmer. Cook the pasta until al dente, about 15 to 18 minutes, stirring occasionally to prevent sticking.
- Stir in Parmesan Cheese: Once the pasta is cooked, stir in 2 ounces of grated Parmesan cheese until fully incorporated for a creamy finish.
- Season and Serve: Season the dish with kosher salt and freshly cracked black pepper to taste. Serve immediately and enjoy your flavorful Penne and Peas.
Notes
- Use low-sodium vegetable stock to control the saltiness of the dish, especially if adding extra salt.
- If fresh peas are unavailable, frozen peas work equally well and save preparation time.
- You can substitute Parmesan cheese with Pecorino Romano for a sharper flavor if desired.
- For a creamier dish, add a splash of cream or a dollop of ricotta during the final step.
- Reserve some pasta cooking liquid before draining to adjust consistency if the dish seems dry.
- This dish pairs well with a simple green salad or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 10 mg
