Minstra di Pasta e Piselli | Italian Peas - Pasta Soup

Its been a long time since I made soups at home.I do make soups but nothing fancy.Its the usual carrot / beet soup.When I wanted to prepare something with fresh peas which happens to be the ingredient that I chose for this week's theme of Blogging Marathon, the first thing that came to my mind was a simple peas soup, something that was very easy to prepare. But then there would be nothing fancy about it.

Who would want to read a boring post about a simple soup that is very common?So I searched and searched and saw this Italian soup recipe that I thought was ' fancier' than the regular pureed peas soup and made it for breakfast a few days back.

The original Italian version uses pancetta [Italian Bacon] that is fried along with the onion. I skipped that. The pasta in the soup makes it very filling and I will be making this again....

Blogging Marathon # 26
Theme - One Ingredient three ways [Soup , Rice , Snacks]
Today's theme - Soup

Minstra di Pasta e Piselli
Adapted from Arugula Files

I used:

Fresh peas - 1/4 cup
Conchiglie / Shell Shaped Pasta - 1/4 cup
Onion-1, finely chopped
Dried Oregano -1/4 teaspoon
Seasoning cube - 1
Grated cheese - 5 tablespoons
Chilli flakes- 1 teaspoon
Butter- 1 teaspoon

  1. Melt butter in a pan and add the onion.Saute till it is soft.
  2. Add 1 1/2 cups water to the pan and bring to boil.
  3. Once it comes to a rolling boil, add the seasoning cube and pasta
  4. Cook till the pasta is 3/4th done
  5. Add the peas and mix well.Cook till peas are soft but not mushy and pasta is al dente.
  6. Stir in 3 tablespoons of cheese and remove from heat.
  7. Serve hot / warm garnished with chili flakes and the remaining cheese.


Take a look at the Blogging Marathon page for the other Blogging Marathoners doing BM#26

Bon Appetit...

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