Pasta with peas is a vibrant and savory Italian pasta dish featuring small pasta, crisp pancetta, and sweet peas. This dish is simple to prepare but rich in flavor. A great option for a weeknight dinner. You can prepare it in 30 minutes or less.

Prep Time: 5 minutes

Cook Time: 15 to 20 minutes, under 30

Serves: 6-8

Ingredients: This recipe can be halved

Olive oil

1 lb. Ditalini, or any pasta

1/2 – 1 lb. pancetta, diced. If you don’t have pancetta, you can use ham or bacon.

1 medium Onion diced

1 lb. Peas Fresh or Frozen

4 cups water, more if needed. To elevate this dish, add chicken or vegetable broth.

1 – 1 1/2 cup Parmigiano Reggiano, grated, more if you wish

Salt & Pepper

Directions: 1. Start by adding a drizzle of olive oil to a pan. Saute the onion and Pancetta over medium heat. Cook them until the Pancetta begins to release its fat. Continue cooking until it achieves a light crispness.

2. Stir in the peas and let them cook for a few minutes to pick up all that flavor.

3. Pour in the water and let everything simmer for about 5–10 minutes. Season with salt and pepper.

4. Add the pasta directly into the pot and cook, while stirring occasionally, until the pasta achieves a tender consistency. Extra water can be incorporated as necessary to maintain a loose and creamy texture.

5. Turn off the heat and stir in the grated Parmigiano until it comes together into a creamy sauce.