Pasta Piselli

By • January 30, 2013 81 Comments

195 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: I first had this when I lived in Italy. I was invited to a friend's house for lunch and this soup was served as a first course. (Lunch is a big deal in Italy with multiple courses.) I watched my friend's grandmother make this soup as it took her just a few minutes and a handful of ingredients: chicken stock or broth, homemade (or dried) pasta, peas, egg, and grated Pecorino Romano cheese. Note: You can use Parmesan cheese instead of Romano, or mix them. sdebrango

Food52 Review: WHO: Sdebrango currently lives in Brooklyn, NY, and comes from a large Italian family that loves to cook.
WHAT: An easy-peasy Italian pasta that tastes like spring.
HOW: Cook peas and fresh pasta in chicken broth, then add in an egg and a hefty serving of Pecorino Romano cheese to bind it all together in a blanket of cheesy goodness.
WHY WE LOVE IT: This soup's depth of flavor belies its short ingredient list and quick cooking time to make it the perfect weeknight meal, courtesy of your fridge. The earthy peas compliment the full-flavored, velvety broth, brightened by a pinch (or two) of lemon zest—we just might make it again for dinner tonight.
The Editors

Serves 2 to 4

  • 32 ounces (4 cups) chicken broth or stock
  • 1 cup fresh or frozen peas
  • 1/2 pound fresh pasta (I used linguine but capellini or spaghetti works just as well. If you don't have fresh, dried works great, also.)
  • 1 large egg, beaten
  • 1/2 cup grated Pecorino Romano, plus some to serve (Parmesan also works.)
  • Salt and pepper, to taste
  • Pinch of lemon zest (optional)
  1. If using fresh pasta, bring the broth or stock to a boil in a large saucepan, add the peas, and cook for 3 minutes. Add the fresh pasta and cook for about 3 minutes. If using dried pasta, add the pasta into the broth before the peas. Cook the pasta for 3 minutes, then add the peas and cook for an additional 5 minutes.
  2. In a small bowl, beat the egg then add the grated cheese and combine. Remove pot from the heat and pour the egg mixture in slowly, while continuing to stir the pasta to coat. Add salt and pepper to taste, and a pinch of lemon zest if you like. Serve with more cheese grated on top.

More Great Recipes: Soups|Pasta|Soup

💬 View Comments ()