Pasta e Piselli

Growing up this dish was a staple in our house, as it is in many Italian households. I have to admit though, it was definitely not my favorite. It took some growing up for me to realize the pure gold that is pasta e piselli. It’s so comforting and you almost always have everything in the house already.

Ingredients

1 pound ditalini pasta

2 cups frozen pea

1 small onion diced

2 bay leaves

1 teaspoon of rosemary

2 carrots diced

2 stalk of celery diced

1 32 oz container of vegetable stock

2 cups of water

salt and pepper to taste

Directions

Coat the bottom of a large pot with oil. Next, add in carrots, celery, onion, bay leaves, rosemary and a pinch of salt.

Let your veggies sweat out for 5-6 minutes or until the onion becomes translucent.

Add the peas to the pot and mix to coat them with the oil.

Add your vegetable stock, water and salt. Cover and cook on low heat for 45 minutes.

When it comes to a boil uncover and add the pasta. Cook according to package instructions.

Add black pepper and a sprinkle of extra virgin olive oil.

Buon appetito!