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X Italian Pasta Dishes
Pasta e Piselli/Noodles with Peas (using butter, bacon and onions)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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1 pound noodles, cooked and drained

2 tablespoons butter
4 slices bacon, diced
1 pound green peas, shelled or 1 package frozen, thawed peas
1/2 cup chopped onions
1 cup water
1/2 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon meat extract

1 cup grated Parmesan cheese


In a skillet, combine the butter, bacon, peas, onions and water.

Bring to a boil, cover, and cook over low heat 20 minutes, or until peas are very soft and water almost absorbed.

Season with the salt, sugar and meat extract.

In a bowl, toss the cheese with the hot noodles, then with the green pea mixture.

Serves: 4-6.


The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org....Image -- Edgar Degas, Repetititon du'un ballet sur la scene, around 1872.

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