Skinny Spatula · by Alice | Skinny Spatula★ 4.6
Pasta e Piselli (Pasta and Peas)
NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 41%
CARBS 81G68% OF CAL
10G FIBER60G OTHER11G TOTAL SUGAR
FAT 9G17% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Neapolitan-inspired pasta and peas dish with a broth-like consistency that sits between soup and pasta. Light, flavorful, and perfect for spring with fresh or frozen peas.
mainitaliansouppasta🍲 stockpot🫕 dutch ovenvegetarian
View the full recipe on Skinny Spatula →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon extra virgin olive oil
- 1 large shallot, finely chopped
- 500 g (1 lb) fresh or frozen peas
- 320 g (11 oz) ditalini or another type of small pasta
- 50 g (1 cup) freshly grated parmesan, plus extra for serving
- Handful fresh basil, optional
- Salt and pepper to taste
At a glance
PER SERVING · TIME 30M
CAL 24%·PRO 41%
CARBS 81G68% OF CAL
10G FIBER60G OTHER11G TOTAL SUGAR
FAT 9G17% OF CAL
2G SAT6G 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
- 5m
- Cook
- 25m
- Sodium
- 419mg
- 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
- 352mg
- Calcium
- 145mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 419MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.