Pasta e Piselli with Pancetta

Pasta e Piselli with Pancetta

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This traditional Italian dish combines peas with small pasta to form a hearty soup. We cook the pasta in WS's rich savory chicken broth flavored with sautéed onion and savory pancetta and add the peas at the very end to preserve their tenderness and color (although this may diminish just a bit with reheating). Pecorino Romano adds richness and minced herbs and extra-virgin olive oil added at the end punch up the aroma and flavors of the dish.

This quart of soup generally provides two main course servings for adults with healthy appetites.

Chicken Broth (Bay Leaf, Carrot, Celery, Onion, Parsley, Pasture-raised Chicken Bones, Thyme), Ditallini Pasta, Extra-virgin olive oil, Onion, Pancetta, Peas, Pecorino Romano


  • Gently simmer, stirring occasionally, until hot
  • Stir in half of the Pecorino Romano
  • Garnish with mint and parsley, and remaining Pecorino Romano, and drizzle with extra-virgin olive oil if desired.
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