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
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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.
