Start by bringing a large pot of water to a boil. Once it’s boiling, add a generous pinch of salt and cook the pasta for about half of the time indicated on the package. The goal here is not to fully cook it yet. Before draining, reserve about 4 cups of the pasta water, then set the pasta aside.
In a separate large pan or Dutch oven, heat the olive oil over medium heat. Add the chopped shallot and cook for about 3 to 4 minutes, stirring occasionally, until it becomes soft and slightly translucent. You don’t want it to brown, just soften and release its flavor.
Add the peas to the pan along with about 1 cup of the reserved pasta water. Let everything simmer gently for 10 to 15 minutes. During this time, the peas should become tender and start releasing their natural sweetness into the liquid.
Transfer the partially cooked pasta into the pan with the peas. Stir well and let it continue cooking over medium heat. Add more of the reserved pasta water little by little as needed. Keep stirring regularly so the pasta doesn’t stick and so the starch from the water creates a light, creamy texture.
After about 5 minutes, the pasta should be fully cooked but still slightly firm in the center. The consistency should not be dry, but also not too watery. You’re looking for something slightly loose and creamy.
Turn off the heat, then immediately stir in the grated Parmesan and a bit of black pepper. Mix well until the cheese melts and coats everything evenly. Add fresh basil if you’re using it.
Serve right away while it’s hot, with extra Parmesan on top.
Tips
The key to this dish is controlling the texture, because it’s meant to sit between a soup and a pasta rather than being completely dry. Keeping some of the pasta water is essential, as it helps create a naturally creamy consistency without adding cream. Stirring regularly during the final cooking stage allows the starch to develop properly and prevents the pasta from sticking. It’s also important not to overcook the pasta, since it continues to soften slightly after you turn off the heat.
Pasta e Piselli
