Growing up, my mom made this all the time! I still prepare it now!

Pasta Piselli is one of those comforting dishes that feels like a warm hug after a long day. Originating from Italy, this simple yet delightful pasta dish combines the sweetness of peas with the savory flavors of pancetta and parmesan. It's a perfect meal for those nights when you want something quick, delicious, and satisfying. Plus, it's a great way to sneak some veggies into your dinner! I love making this dish because it reminds me of the cozy dinners at my grandma's house, where simplicity was key, and flavors were everything.

Pasta Piselli pairs wonderfully with a fresh green salad drizzled with a light vinaigrette. You can also serve it with some crusty garlic bread to soak up any extra sauce. A glass of crisp white wine, like a Pinot Grigio, complements the flavors beautifully. For a heartier meal, consider adding a side of roasted vegetables or a simple Caprese salad.

Servings: 4

12 oz pasta (such as ditalini or small shells)
1 tablespoon olive oil
4 oz pancetta, diced
1 small onion, finely chopped
2 cloves garlic, minced
1 cup frozen peas
1/2 cup chicken broth
Salt and pepper to taste
1/2 cup grated Parmesan cheese
Fresh basil or parsley for garnish (optional)

Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crispy, about 5 minutes.

Add the chopped onion to the skillet and sauté until translucent, about 3 minutes.

Stir in the garlic and cook for another minute until fragrant.

Add the peas and chicken broth to the skillet. Cook for about 5 minutes, allowing the peas to heat through and the broth to reduce slightly.

Season with salt and pepper to taste.

Add the cooked pasta to the skillet and toss to combine with the peas and pancetta.

Remove from heat and stir in the grated Parmesan cheese until melted and creamy.

Serve hot, garnished with fresh basil or parsley if desired.

For a vegetarian version, simply omit the pancetta and use vegetable broth instead of chicken broth. You can also add a splash of cream for a richer sauce. If you like a bit of heat, sprinkle some red pepper flakes while cooking the onions. For a gluten-free option, use your favorite gluten-free pasta. Feel free to experiment with different types of pasta or add other vegetables like asparagus or zucchini for extra flavor and nutrition.