Introduction to Pasta and Pea Soup
Ditalini, that petite tube-shaped pasta (sometimes referred to as “macaroni salad pasta”), is a welcome addition to simple soups. I like to team it with peas, onion, and celery. Diced pancetta comes to the party too, adding an appealing meaty flavor profile with a hint of sweetness. Fresh mint and parsley, added just before serving, add a delightful brightness to the mix.
Overview of the Recipe
Pasta and Pea Soup
Yield: 4 to 5 servings
Ingredients
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 stalks of celery, chopped
4 ounces diced pancetta
Salt and freshly ground black pepper to taste
4 cups (32 ounces) chicken broth
1 1/2 cups water
1 1/2 cups ditalini
1 1/2 cups frozen peas
1/4 cup grated Pecorino Romano cheese, plus extra for passing at the table
Optional: Hot sauce, such as Frank’s RedHot sauce, to taste; see cook’s notes
1/3 cup finely chopped fresh parsley
3 tablespoons minced fresh mint
Cook’s notes: I like to add a few drops of Frank’s RedHot sauce to the mix. It provides both needed acidity and subtle heat. Add a few drops and taste the broth. Add more if needed.
Directions
- In a Dutch oven or large saucepan, heat oil on medium-high heat. Add onion, celery, pancetta, salt, and pepper; cook, stirring occasionally, until onion is softened and pancetta is just starting to very slightly brown, about 6 to 8 minutes.
- Add broth and water and bring to a boil on high heat. Add pasta, stir, and bring back to a boil. Reduce heat to medium and boil gently, stirring frequently, until pasta is al dente (tender but with a little bite), about 10 to 12 minutes. Stir in peas (you don’t have to thaw them). Stir in cheese. Remove from heat. If using, stir in hot sauce such as Frank’s RedHot. Taste and add more salt and/or pepper if needed. Stir in parsley and mint.
- Ladle into bowls and provide more cheese at the table for optional garnishing.
About the Author
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
Conclusion
Pasta and Pea Soup is a delicious, straightforward dish that combines the simplicity of ditalini pasta with the sweetness of peas and the savory flavor of pancetta. The addition of fresh mint and parsley adds a bright, refreshing touch to the dish, making it perfect for any time of year.
FAQs
Q: What type of pasta is best for Pasta and Pea Soup?
A: Ditalini pasta is the recommended choice for this recipe due to its small, tube-shaped structure that pairs well with the peas and other ingredients.
Q: Can I use fresh peas instead of frozen?
A: While fresh peas can be used, frozen peas are recommended as they are easier to find year-round and have a sweeter flavor when cooked.
Q: Is the hot sauce necessary?
A: No, the hot sauce is optional and can be omitted or substituted with a different type of hot sauce according to personal preference.
