Pasta with pea is a simple yet super tasty spring dish of Italian inspiration. Made with short pasta and fresh or frozen peas, this pasta e piselli recipe is a flavorful dish that’s like a cross between a pasta dish and a salad.

How to make Peas with Pasta

Ingredients

• 4 oz. pancetta, chopped
• 1 lb. mini penne pasta
• 1 ½ cups frozen green peas
• 2 large shallots, chopped (about 3/4 c.)
• ¾ tsp. kosher salt, plus more for pasta water
• ½ tsp. ground black pepper, plus more to serve
• ½ cup white wine
• 1 (8-oz.) container mascarpone cheese, room temperature
• 1 cup grated parmesan cheese, plus more to serve
• 2 Tbsp. fresh lemon juice
• ½ cup baby spinach leaves
• ½ cup torn basil or mint

Directions

1. Heat a large sauté pan over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta is golden and crispy, 5 to 7 minutes. Remove the pancetta to a paper towel-lined plate. Drain off all but 2 tablespoons of rendered fat.
2. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta 1 minute less than the package instructions. In the last 2 minutes of cooking, add the peas. Reserving at least 1 cup of pasta water, drain the pasta and peas.
3. In the same large sauté pan over medium heat, add the shallots, salt, and pepper. Cook until the shallots are soft and golden, 1 to 2 minutes. Add the wine and simmer, scraping up any pancetta bits, until the wine is reduced by half. Reduce the heat to low and whisk in the mascarpone cheese. Add ¼ cup of pasta water to loosen up the sauce. Whisk in the parmesan. Fold the peas and pasta into the sauce, adding more pasta water, as necessary, to form a silky sauce, up to ¾ cup. Add the pancetta and lemon juice.
4. Serve the pasta hot with torn basil or mint, extra parmesan, spinach leaves and pepper, if you like.

You can reheat this pasta dish with a bit of water in a nonstick pan or give it a quick zap in the microwave. However, for the ultimate experience, this pasta should be made just before being served.