---
author: Lan Lam
source: https://www.americastestkitchen.com/recipes/13877-pasta-e-piselli-pasta-and-peas
video: https://player.zype.com/embed/675207543b03300001adc469.html
hero: https://bsteph.imgix.net/food/pasta-e-piselli-pasta-and-peas.jpg
tags: [entree, pasta]
---

# Pasta e Piselli (Pasta and Peas)

1. Chop fine (1)[onion] and (57g)[pancetta].
2. Heat (28g)[extra-virgin olive oil] in a large saucepan over medium heat until shimmering.
3. Add [onion], [pancetta], (3g)[table salt], and (1g)[pepper].
4. Cook, stirring frequently, until onion is softened, 7 to 10 minutes.
5. Add (600g)[chicken broth] and (600g)[water] and bring to a boil over high heat.
6. Stir in (213g)[ditalini] and cook, stirring frequently, until liquid returns to a boil.
7. Reduce heat to maintain a simmer, cover, and cook until pasta is al dente, 8 to 10 minutes.
8. Stir in (216g)[frozen petite peas] and remove saucepan from heat.
9. Mince (24g)[fresh parsley] and (9g)[fresh mint].
10. Stir in [fresh parsley], (27g)[Pecorino Romano cheese], and [fresh mint].
11. Season with [salt] and [pepper] to taste.
12. Serve with a drizzle of [extra-virgin olive oil] and extra [Pecorino Romano cheese] passed separately.