Recipes from Italy · by Silvana Nava
Pasta e Piselli alla Napoletana (Neapolitan Pasta and Peas)
NUTRITION · PER SERVING55M COOK
CAL 34%·PRO 64%
CARBS 75G44% OF CAL
9G FIBER54G OTHER11G TOTAL SUGAR
FAT 29G39% OF CAL
10G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Neapolitan pasta with peas, pancetta, and Parmesan in a light broth. Simple, comforting, and traditionally spring-like.
mainitalianpastasoup🥄 saucepan🍳 skilletdairy free
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 300 g ditalini pasta (- 10 oz, or any small pasta of your choice)
- 400 g fresh or frozen peas (- 14 oz)
- 100 g diced cooked ham or diced pancetta (- 3.5 oz)
- 1 medium onion
- 1-2 pieces Parmigiano Reggiano rind
- 100 g grated Parmigiano Reggiano (- 3.5 oz)
- salt (- to taste)
- black pepper (- to taste)
- 1 liter water or hot vegetable broth (- 4 ¼ cups)
- 4 tablespoons extra virgin olive oil
At a glance
PER SERVING · TIME 55M
CAL 34%·PRO 64%
CARBS 75G44% OF CAL
9G FIBER54G OTHER11G TOTAL SUGAR
FAT 29G39% OF CAL
10G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 30m
- Sodium
- 824mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 392mg
- Calcium
- 467mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 824MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.