Pasta e piselli alla napoletana (Neapolitan pasta and peas)

'Pasta e piselli alla napoletana' (Neapolitan pasta and peas) is a tasty, full-flavoured first course: a traditional Neapolitan recipe that sits somewhere between a soup and a dry pasta dish. Easy to make, it's a delicious, hearty meal ready in half an hour.

INGREDIENTS

• 360 g of short pasta (mixed shapes, tubetti or broken spaghetti)
• 400 g of fresh peas
• 1 white onion
• 150 g of pancetta, in a single slice

• a few sprigs of mint
• extra virgin olive oil
• salt
• pepper
  
  
  This culinary delight brings together simple ingredients and complex flavours, striking a perfect balance between the sweetness of fresh peas and the comforting bite of al dente pasta. The dish is a celebration of freshness and the goodness of simple ingredients, bringing to the table an explosion of authenticity and flavour. The recipe for 'pasta e piselli alla napoletana' lends itself to countless interpretations, each one enriched by the personality and tastes of the families who make it. While some prefer to enrich the dish with a generous helping of crispy pancetta for an irresistible touch of flavour, others opt for a lighter version, adding a sprinkling of fresh parsley and a drizzle of extra virgin olive oil to bring out the natural flavours. Preparing this delicacy is a tribute to Neapolitan tradition and culinary art, requiring a subtle balance between caring for the ingredients and the skill to blend them harmoniously. The peas, tender and succulent, are combined with a delicate sauce, creating an irresistible marriage of textures and flavours that come together for an unforgettable taste experience. 'Pasta e piselli alla napoletana', with its refined simplicity and comforting flavour, is much more than just a dish; it is a tribute to the passion and love for cooking that lie at the very heart of Naples. It represents the essence of home cooking, bringing warmth and comfort with every single bite, leaving an indelible mark on the heart and palate of anyone lucky enough to taste it.
  
  HOW TO PREPARE: PASTA E PISELLI ALLA NAPOLETANA1The recipe for 'pasta e piselli alla napoletana' involves simple steps. Peel the onion and finely chop it, then let it soften in a large saucepan with 3 tablespoons of oil. Once it has turned translucent, add the pancetta cut into small cubes and let it brown. 2Add the peas and let them take on flavour for a few minutes. Add enough hot water to cover them by about 3-4 cm. Add the mint (optional) and cook over low heat for about 15-20 minutes from when it starts bubbling. Season with salt and pepper and add the pasta of your choice. Continue cooking for the required time, adding a little more hot water if needed to loosen it: keep in mind that the result should not be soupy but moist. 3Turn off the heat, let it rest for a couple of minutes, then divide the 'pasta e piselli alla napoletana' among the plates and serve.