Pasta & Peas

Pasta e piselli is the kind of Italian one-pot supper that proves humble ingredients punch far above their weight. The secret here is using tomato juice instead of canned tomatoes for the sauce, which simmers down quickly into a light, slightly sweet base that doesn’t overpower the peas or melted fontina.

The little tube shapes of ditalini are perfect because they catch the peas and mushrooms in their hollow centers, so every forkful is loaded. Tiny frozen peas (the smaller the better) keep their bright green color and slight pop, adding sweetness against the savory sauteed mushrooms.

Kitchen Tips

• Cook the ditalini until just al dente before adding to the sauce. It will continue cooking briefly when stirred into the hot pan, and overcooked tube pasta turns mushy fast.
• Add the peas straight from frozen, no thawing needed. Pre-thawed peas turn dull and lose their vibrant green color in the sauce.
• Stir the cheese in off the heat or on very low. High heat splits the fontina, turning it stringy and oily instead of creamy.
• Use the smallest peas you can find, often labeled petite or baby peas. Larger peas have tougher skins that compete with the silky pasta texture.

Variations

• Swap fontina for shredded mozzarella or grated pecorino for sharper, saltier finishes.
• Add 2 ounces of diced pancetta or prosciutto crisped with the onion for a meatier dish.
• Stir in a handful of baby spinach with the peas for added greens and color contrast.