Pasta e Piselli alla Napoletana (Neapolitan Pasta and Peas)

Method12 steps · about 55 min

1. 1

   Step 1: If using fresh peas (400 g), shell and rinse them under cold running water, then drain to obtain the 400 g pea supply. If using frozen peas, use the 400 g frozen supply and skip shelling and rinsing.

   Uses 400 g shelled fresh or frozen peas · Cold water for rinsing fresh peas, if using fresh

   
2. 2

   Step 2: Heat the 1 liter water in a separate small pot and keep it warm for gradual additions to the cooking pan.

   Uses 1 liter water

3. 3

   Step 3: Peel and thinly slice the medium onion (1 medium). Cut the 100 g cooked ham into small cubes.

   Uses 1 medium onion · 100 g cooked ham

4. 4

   Step 4: Heat 2–3 tbsp olive oil from the 4 tbsp supply in a large saucepan or deep skillet over medium heat. Add the sliced onion and diced ham from step 3; sauté until the onion is soft and golden and the ham is heated through.

   Uses 2–3 tbsp olive oil from the 4 tbsp supply · Onion and ham from step 3

   
5. 5

   Step 5: Add the peas from step 1 to the sautéed onion and ham from step 4.

   Uses Sautéed onion and ham from step 4 · 400 g prepared peas from step 1

6. 6

   Step 6: Stir the peas through the base from step 5. Add a small portion of the warm water from step 2, just enough to cover the peas partially; keep the rest warm for later additions.

   Uses Pea, ham and onion base from step 5 · Some warm water from the 1-liter supply in step 2

   
7. 7

   Step 7: Season the pea mixture from step 6 with salt and freshly ground black pepper to taste. Scrape the outer printed markings from the 1–2 Parmigiano Reggiano rind pieces, cut the cleaned rind into smaller pieces, and add them to the pan.

   Uses Pea mixture from step 6 · Salt to taste · Black pepper to taste · 1–2 pieces cleaned Parmigiano Reggiano rind

8. 8

   Step 8: Cover the pan from step 7 and simmer for about 20 minutes, until the peas are tender.

   Simmer peas until tender · 20 minUses Seasoned pea pan from step 7

9. 9

   Step 9: Once the peas from step 8 are tender, add a little more of the remaining warm water from step 2 and bring the pan to a gentle boil. Stir in the 300 g dry ditalini.

   Uses Tender pea mixture from step 8 · A little of the remaining warm water from step 2 · 300 g dry ditalini pasta

   
10. 10

    Step 10: Cook the pasta in the pan from step 9 until al dente, using the package time as a guide. Add the remaining warm water from step 2 a little at a time whenever the mixture starts to dry out; use only enough to keep it creamy rather than soupy. Stir occasionally to prevent sticking.

    Uses Pasta and pea pan from step 9 · Remaining warm water from step 2, as needed

    
11. 11

    Step 11: When the pasta from step 10 is al dente, turn off the heat. Stir in 2–3 tbsp grated Parmigiano from the 100 g supply, reserving the remainder for topping. Taste and adjust the salt and black pepper.

    Uses Cooked pasta and peas from step 10 · 2–3 tbsp grated Parmigiano from the 100 g supply · Salt to taste · Black pepper to taste

12. 12

    Step 12: Serve the finished pasta from step 11 immediately in four portions. Finish each plate with black pepper and the reserved grated Parmigiano from step 11, as desired.

    Uses Finished pasta from step 11 · Reserved grated cheese from step 11 · Black pepper to taste