Pasta E Piselli With Mint Pistachio Pesto Swirl

Pasta e Piselli, or pasta with peas, is a classic Italian dish that embodies the freshness of spring. This isn’t your average peas and pasta, though! We’re elevating this comforting classic with a bright and herbaceous mint-pistachio pesto swirl, adding a layer of complexity and vibrant flavor that will have you craving more. This recipe balances creamy richness with zesty brightness, making it a perfect weeknight meal or a delightful dish to impress your guests. It’s a celebration of simple, high-quality ingredients, and a testament to the beauty of Italian cuisine. Get ready to experience a pasta dish that’s both comforting and incredibly flavorful!

What You’ll Need: The Ingredient Lineup

• 300 g (10.5 oz) Ditalini Pasta: Ditalini, meaning ‘little thimbles’ in Italian, is a small, tube-shaped pasta perfect for capturing the creamy pea sauce. Its shape provides a delightful texture in every bite. You can substitute with other small pasta shapes like orzo or tubetti if ditalini isn’t available.
• 250 g (1 cup) Frozen Peas, Thawed: Frozen peas are a convenient and readily available option, offering a sweet and vibrant flavor. Ensure they are fully thawed before adding them to the sauce for even cooking. Fresh peas can be used when in season for an even more intense flavor.
• 2 Tbsp (30 ml) Olive Oil, Divided: We’re using olive oil for its fruity flavor and health benefits. A good quality extra virgin olive oil is recommended, divided for sautéing the aromatics and blending into the pesto.
• 1 Small Onion, Finely Diced: The foundation of our sauce, the onion provides a subtle sweetness and aromatic base. Finely dicing ensures it cooks evenly and melts into the sauce.
• 2 Cloves Garlic, Minced: Garlic adds a pungent and savory depth to the dish. Mincing it finely releases its flavors without overpowering the other ingredients.
• 500 ml (2 cups) Vegetable Broth: Vegetable broth provides the liquid base for our sauce, adding a subtle savory flavor. Using a low-sodium broth allows you to control the saltiness of the dish.
• 120 ml (½ cup) Halal‑certified Heavy Cream: Heavy cream adds a luxurious richness and velvety texture to the sauce. Ensure it’s halal-certified if you require it.
• Salt and Freshly Ground Black Pepper, to Taste: Essential seasonings to enhance the flavors of the dish. Freshly ground black pepper offers a more aromatic and robust flavor.
• 30 g (¼ cup) Fresh Mint Leaves, Packed: Mint brings a refreshing and vibrant herbaceousness to the pesto. Packing the leaves ensures you get a concentrated mint flavor.
• 30 g (¼ cup) Fresh Basil Leaves: Basil complements the mint, adding a sweet and slightly peppery note to the pesto.
• 50 g (⅓ cup) Unsalted Pistachios, Toasted: Pistachios provide a nutty flavor and delightful crunch to the pesto. Toasting them enhances their flavor and aroma.
• 30 g (2 Tbsp) Grated Parmesan Cheese (Halal‑certified): Parmesan cheese adds a salty, umami-rich flavor to the pesto. Using a high-quality, freshly grated Parmesan is best. Ensure it’s halal-certified if you require it.
• Zest of 1 Lemon: Lemon zest brightens the pesto and adds a zesty aroma.
• 15 g (1 Tbsp) Toasted Pistachio Crumbs, Plus Extra for Garnish: These add extra texture and pistachio flavor.
• Additional Lemon Zest for Garnish: A final touch of brightness and aroma.
• Fresh Mint Leaf for Garnish: Adds a pop of color and freshness.

Ingredient Substitutions

While this recipe is designed for optimal flavor, feel free to make a few substitutions based on your preferences and dietary needs:

• Pasta: If you don’t have ditalini, orzo, tubetti, or even small shells work beautifully.
• Heavy Cream: For a lighter option, you can substitute with half-and-half or even a plant-based cream alternative, though the sauce won’t be as rich.
• Pistachios: Pine nuts are a traditional pesto ingredient and can be used in place of pistachios, though the flavor profile will be different.
• Parmesan Cheese: Pecorino Romano cheese can be used as a substitute for Parmesan, offering a sharper, saltier flavor.

Step-by-Step Instructions for Pasta e Piselli Perfection

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Adding enough salt is crucial – it seasons the pasta from the inside out. Add the ditalini pasta and cook according to package directions, usually around 9 minutes, until al dente. ‘Al dente’ means ‘to the tooth’ in Italian, indicating the pasta should be firm to the bite. Before draining, reserve about ½ cup of the pasta water; this starchy water is liquid gold for creating a silky sauce. Drain the pasta well.
2. Sauté the Aromatics: While the pasta is cooking, heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium heat. Add the finely diced onion and sauté for 3-4 minutes, until softened and translucent. Don’t rush this step; properly sautéed onions build a flavorful base for the sauce.
3. Bloom the Garlic: Add the minced garlic to the skillet and cook for just 30 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter. Stir constantly to prevent sticking.
4. Simmer the Peas: Add the thawed peas and vegetable broth to the skillet. Bring the mixture to a gentle simmer, then reduce the heat to low. Simmer for about 5 minutes, allowing the peas to soften and the flavors to meld.
5. Create the Creamy Sauce: Stir in the heavy cream and season with salt and freshly ground black pepper to taste. Continue to simmer for another 5 minutes, allowing the sauce to thicken slightly. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it up. The pasta water’s starch helps emulsify the sauce, creating a beautiful, cohesive texture.
6. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the pea sauce. Toss gently to coat the pasta evenly, ensuring every piece is bathed in the creamy goodness. Keep the pasta warm over low heat while you prepare the pesto.
7. Make the Mint-Pistachio Pesto: In a food processor, combine the fresh mint leaves, basil leaves, toasted pistachios, grated Parmesan cheese, lemon zest, a pinch of salt, and the remaining 1 tablespoon of olive oil. Pulse until a smooth, vibrant green paste forms. You may need to scrape down the sides of the food processor a few times to ensure everything is evenly incorporated.
8. Swirl in the Pesto: Spoon small dollops of the mint-pistachio pesto onto the pasta. Using a spatula, gently fold the pesto through the pasta, creating beautiful ribbons of green throughout the yellow pea-laden pasta. Avoid overmixing, as you want to maintain the distinct swirls of pesto.
9. Plate and Garnish: Plate the pasta in shallow bowls. Drizzle a thin line of extra pesto around the edge of each serving. Sprinkle generously with toasted pistachio crumbs and additional lemon zest for a burst of freshness and texture. Garnish with a fresh mint leaf for a pop of color.

The Importance of Toasted Pistachios

Toasting the pistachios before adding them to the pesto is a game-changer. It unlocks their natural oils, intensifying their flavor and adding a delightful nutty aroma. Simply spread the pistachios on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly golden. Watch them carefully, as they can burn quickly.

Why This Pasta e Piselli Recipe Works

Pasta e Piselli, meaning ‘pasta and peas’ in Italian, is a classic spring dish celebrated for its simplicity and fresh flavors. This recipe elevates the traditional version with the addition of a vibrant mint-pistachio pesto. The pesto not only adds a beautiful visual element but also introduces a complex layer of flavor that complements the sweetness of the peas and the richness of the cream. The reserved pasta water is key to creating a luscious, emulsified sauce that clings perfectly to the pasta.

Tips for Halal-Certified Ingredients

Ensuring the ingredients are halal-certified is important for many. When purchasing heavy cream and Parmesan cheese, look for products specifically labeled as halal. Alternatively, you can substitute the Parmesan cheese with a halal-certified hard Italian-style cheese. Always double-check the packaging to confirm certification.

Variations and Additions

Feel free to customize this Pasta e Piselli to your liking! Consider adding pancetta or prosciutto for a salty, savory element. A sprinkle of red pepper flakes can add a touch of heat. For a vegetarian option, you can use a vegetarian Parmesan substitute. You can also experiment with different types of pasta, such as farfalle or penne.

Frequently Asked Questions

Can I use fresh peas instead of frozen?

Yes, absolutely! If using fresh peas, you’ll need about 1 cup shelled. Blanch them briefly in boiling water for 1-2 minutes, then shock them in ice water to preserve their vibrant green color before adding them to the sauce.

Can I make the pesto ahead of time?

Yes, the pesto can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. To prevent oxidation, press a piece of plastic wrap directly onto the surface of the pesto.

What if I don’t have a food processor?

You can make the pesto by hand using a mortar and pestle, but it will require more effort. Finely chop the mint, basil, and pistachios, then grind them together with the Parmesan cheese, lemon zest, and olive oil until a paste forms.

Enjoy Your Pasta e Piselli!

This Pasta e Piselli with Mint Pistachio Pesto Swirl is a delightful dish that’s perfect for a weeknight dinner or a special occasion. The combination of creamy peas, vibrant pesto, and perfectly cooked pasta is sure to impress. Don’t forget to save this recipe to Pinterest for easy access later!

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