Pasta with fresh peas, or ‘pasta coi bisi’ in local dialect, is a traditional spring recipe here in the Northern Italian region of Veneto. This simple pasta with peas and pancetta is more than the sum of its parts, which are few! In fact, the first time I had this dish, I was really quite surprised how tasty it is. Of course, the secret ingredient is fresh peas!
History
Peas have been cultivated and eaten in Italy since Roman times and before. Nowadays, this tasty and healthy spring legume is an important crop in Emilia-Romagna, Puglia, Sicily, Campania and Veneto.
In Veneto, a number of towns or areas are famous for their peas, in particular an area of the Berici hills near Vicenza. Here, there is a local variety of peas that they say are the best peas in Italy.
Lumignano peas have been grown in this part of Veneto since 1000 AD. It was Benedictine monks who first introduced them to the area.
These peas have apparently been prized for centuries. The Doges of Venice used to order them as the primary ingredient of their ‘Risi e Bisi’ (rice and peas).
This was a dish the Doges traditionally ate on the Feast of Saint Mark, the patron saint of Venice. Risi e Bisi is still a traditional way to eat peas here in Veneto.
Pea festivals!
I love the rural Italian tradition of holding annual festivals to celebrate the harvest of the main local crop. I live in the wine producing area of Soave.
Soave is a beautiful Medieval walled town with a castle and every year there is the local wine festival, which we happily attend!. The area I live in is famous for cherries too, so there are also cherry festivals held annually in a number of local villages!
Many of the towns and villages where they cultivate peas hold annual pea festivals (sagra dei bisi) in May. The Lumignano festival is usually held in mid-May. Among others, there’s also the ‘festa dei bisi di Baone’ in the Euganean hills area near Padova.
Then, closer to where I live is the ‘sagra dei bisi’ in Colognola ai Colli. Visitors to these festivals can buy and eat a number of traditional pea based dishes.
The most popular are the rice and peas I mentioned before, as well as pasta with fresh peas made the same way as in this recipe.
Ingredient Notes
- Peas: If you can source fresh peas, I recommend using those. They will give you the most authentic flavor of this recipe. Frozen peas also work great if fresh peas aren’t available or you are short on time. I would just avoid using canned peas if possible.
- Pancetta: Pancetta is pork belly that has been cured with spices. You can usually find it at the deli counter or pre-packed near the bacon. If it’s unavailable, you can also use non-smoked cubed bacon.
- Pasta: Traditional this recipe is made with tagliatelle but other long flat ribbon pasta will also work. You can try lasagnette, pappardelle or fettuciine.
- Parmigiano: You can use both Parmigiano Reggiano or Grana Padano. They both work best freshly grated from a block, but you can use pre-grated from a packet if you’re short on time.
Expert Tips
- Cook the pasta in well-salted boiling water. If the pasta water isn’t seasoned enough, it will make the pasta taste a little bland. The pasta water should taste like the sea.
- If you love crispy pancetta or bacon, try this. While making this recipe fry an extra ounce of pancetta separately on the side until it’s brown and crispy. Then pour it on top of the final dish as a garnish. It’s delicious!
Step by Step Instructions
1) Shell the peas by removing the stem and any stringy fibers with a knife. Afterward, open the pod and gently push the peas out into a bowl. Wash them in a sieve with running water and set them aside.
2) In a frying pan or skillet, heat olive oil over low heat. Add onion, pancetta and parsley, then cook until the onions have softened and the pancetta turns pink.
3) Add the peas and vegetable broth, then season with a pinch of salt and black pepper. Reduce the sauce while occasionally stirring until it starts to thicken. This should take about 10 to 15 minutes.
4) Meanwhile, bring a separate pot of water to a boil. Season it well with salt and bring it back to a boil again. Cook the pasta al dente according to the packet’s instructions. If you are using fresh pasta, it typically only needs 2-3 minutes.
5) Drain the pasta in a sieve, then add to the frying pan or skillet with the peas and pancetta.
6) Add butter and parmesan, then mix everything until well combined. Taste and season if necessary, then serve.
Storage and Leftover Notes
This pasta with peas and pancetta will keep in the refrigerator in an airtight container for up to 3 days. You can reheat leftovers in a frying pan with butter or for 2 minutes in the microwave.
More Recipes You May Like
- Fusilli with asparagus
- Poached salmon and asparagus lasagne al forno
- Gargati pasta with spring ragu
- Green pasta salad with edible flowers
If you make this tagliatelle pasta with fresh peas recipe I’d love to hear how it turns out and if you liked it.
Please leave a comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you.
Buon appetito!
Tagliatelle Pasta with Fresh Peas and Pancetta
Ingredients
- 14 oz Tagliatelle pasta (400g)
- 1.5 lbs Fresh peas (800g)
- 1 large Onion
- 3 oz Pancetta (80g) cut into cubes
- 1 cup Vegetable stock (237ml) or beef stock
- 2-3 tbsp Extra virgin olive oil
- 1 handful Fresh parsley chopped
- 2 oz Parmigiano Reggiano (50g) freshly grated
- 1 knob Butter
- Salt to taste
- Black pepper to taste
Instructions
- Shell and wash the peas. Cut the pancetta into small cubes, peel and finely chop the spring onion and chop a handful of parsley.
- Heat the olive oil in a frying pan or skillet and add the onion, pancetta and parsley. Cook over a low heat until the onion softens and the pancetta turns pink, add the peas and a cup of broth.
- Season with salt (not too much as pancetta is quite salty) and black pepper and cook, stirring occasionally until the peas are tender and the sauce thickens. About 10-15 minutes.
- Meanwhile, boil some water in a saucepan for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Fresh pasta only needs about 3 minutes..
- Drain the pasta. add it to the pan with the sauce and add a knob of butter and a sprinkling of Parmigiano cheese. Mix everything together well and serve.
Notes
- I used fresh tagliatelle from Giovanni Rana but other pasta ribbons, such as lasagnette or pappardelle are traditional too. You can also use short pasta like penne.
- I like to fry some extra pancetta until it gets crispy and add it to the plate before serving! But you can also make this dish without pancetta for a vegetarian version. Add mushrooms instead!
Nutrition
This recipe was originally published in 2018 but has been updated.
If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of my newly published autumn/winter pasta recipes cookbook!?
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Allen Dodson says
This was great. Easy , tasty, and a great way to use the first fresh peas of the season here in California!
Jacqui says
Thanks for your comment Allen! I’m so glad you enjoyed this recipe. I agree easy and tasty!
Victoria says
I tried this recipe a couple of times. I used fresh peas from Malta . It’s very easy to make and tastes delicious.
Lathiya says
I just love to cook with fresh produce and this tagliatelle pasta with fresh peas looks so delicious. WIll be trying soon.
Mirlene says
Beautiful dish. Looks refreshing. Love adding peas to my pasta. Looks good.
The Pasta Project says
Thank you, Mirlene. It is a really lovely spring /summer dish. Especially perfect if you love peas and pasta!
Stephanie Simmons says
You always have the most amazing pasta dishes! Pasta’s one of those foods I tend to forget about but I’m for sure making this!
The Pasta Project says
That is so kind of you, Stephanie! There are so many delicious recipes still to share!
Michelle says
I love pasta pancetta and peas. It’s a perfect match. Great tips on how to prepare this delicious dish. Thank you for sharing this.
The Pasta Project says
They are a great combination. I am glad the tips are helpful too!
Julie @ Running in a Skirt says
What a delicious salad! The addition of fresh peas is genius. I love all the flavor here.
The Pasta Project says
I cannot take credit for the genius of peas and pasta, it is delicious!
Mayuri Patel says
I enjoy reading about the traditional pasta dishes from regions of Italy. A wonderful insight to what ingredients different regions use to make a pasta dish. We usually make pasta with peas and other veggies added and I always thought that was an “Indian” invention! Now I can boast that peas with pasta is an authentic Italian dish 😉
The Pasta Project says
Absolutely, Mayuri! It is interesting to hear about the different variations across the globe!
Katie Crenshaw | A Fork's Tale says
I love this at the restaurants. Your recipe looks even more lovely. I can’t wait to make this for my family. It looks like a delicious bowl of comfort.
The Pasta Project says
It is so easy to make, I am sure you would love it even more than the restaurant made!
Chef Mireille says
tagliatelle is one of my fave pasta cuts and this quick pasta is perfect for summer!
The Pasta Project says
It is perfect for summer and so easy to make.
Brian Jones says
Peas ham and pasta, a perfect combination if you ask me… Glorious!
The Pasta Project says
Absolutely, Brian!
Gingey Bites says
This looks so fresh and delicious, definitely one to try soon! I love pancetta and the sweetness of the peas must work perfectly.
The Pasta Project says
The fresh peas really make it!
Demeter says
Those peas are gorgeous! Definitley the star of this dish!
The Pasta Project says
They are lovely little gems nestled in the pasta!
Tina says
This pasta looks incredibly delicious, and easy to make. I love that you’ve included all the historical bits as it was a very interesting read.
The Pasta Project says
Thank you, Tina. I really enjoy sharing the context to the recipes.
Julia says
Now I can eat a ton of fresh peas. When picked at the right time, it’s so sweet! Love the flavor combo in this dish.
The Pasta Project says
You can never eat too many peas, especially freshly picked!
Claudia Lamascolo says
This pasta dish reminds me of when grandma made this as a child and I love pasta and peas it looks great
The Pasta Project says
That sounds wonderful, Claudia!
Natalie says
This pasta dish looks absolutely gorgeous – so colorful and rich! Perfect for a healthy dinner!
The Pasta Project says
The colours in this dish are beautiful!