Photograph of the finished Pasta e piselli

Italy · Mì đậu Hà Lan Pasta e piselli

Pasta e piselli

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Macaroni Macaroni 360 g
  • Photograph of Peas Peas 360 g
  • Photograph of Onion Onion 1.6
  • Photograph of Salted pork cheek (guanciale) Salted pork cheek (guanciale) 120 g
  • Photograph of Parmigiano cheese Parmigiano cheese 100 g
  • Photograph of Olive oil Olive oil 60 ml
  • Photograph of Tomato Tomato 2
  • Photograph of Parsley Parsley 20 g

Method

  1. 1 Fry the diced guanciale for 5 minutes until the fat renders out, then set aside the crispy pieces to sprinkle on top later.
  2. 2 Sauté the onions in the oil for 6 minutes until they are translucent and sweet.
  3. 3 Add peas with chopped tomatoes and 250 ml of hot water, cook for 10 minutes until the peas are tender.
  4. 4 Mash one-third of the beans with a wooden spoon until the sauce thickens, then add the pasta and cook for another 9 minutes.
  5. 5 Turn off the heat, mix the parmigiano pasta with the crispy guanciale and parsley, and let it sit for 3 minutes to absorb the liquid.

With an appliance

  • Microwave 32 min

    Replace step 3: add peas, tomatoes, and 250 ml of hot water to a deep bowl with a steam vent, microwave at 900 W for 7 minutes, then mash one-third of the peas; keep step 4 and cook the pasta with the lid open for 9 minutes.

Start cooking