My Pasta & Piselli (or just simply peas) recipe is likely to be my most requested every time I post it. My mum made it when we were kids… hated it! Now I crave it and my kids ask for it! Simple and yummy.
Ingredients 15
1 onion, finely chopped
2 carrots, diced
1 stalk celery, diced
1 can diced tomatoes
1 tbsp tomato concentrate
2 cloves garlic, minced
500 g frozen peas
2 l chicken stock, or more as needed
salt, to taste
2 tbsp continental parsley, chopped
2 potatoes, diced
100 ‒ 200 g pasta, of choice
pepper, to taste
parmesan cheese, to serve
chilli flakes, to serve
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Method 4
Soften , , and in a pot over medium heat. Add the can of , , and .
Add and 1 litre or more of stock until there’s more liquid than peas. The will absorb a lot of this liquid. Cook until peas change colour as if they have been overcooked. Add salt and .
Add . When almost cooked, add . Add more if it has evaporated. Season with pepper to taste.
Once cooked, serve with a sprinkle of Parmesan cheese, chilli flakes, and extra .
Anna Simon's tips
For a lighter dish, you could leave out the pasta. You could also substitute with rice if you prefer a gluten-free option.
This recipe is also a great one to make in advance. I often make it in the morning, leave it on the stove, and then add the pasta when we are all ready to eat.
