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pasta with peas Recipe

Pasta With Peas

This classic Italian-inspired dish combines al dente pasta with sweet green peas, a touch of onion, and a creamy finish. It’s ready in under 30 minutes, light yet comforting, and beautifully balanced. Perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 320 g dried pasta (penne, rigatoni, or shells)
  • 200 g frozen or fresh peas Frozen peas work just as well as fresh.
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped About 80 g.
  • 2 cloves garlic, minced
  • 60 ml pasta water, reserved from boiling pasta
  • 30 g grated Parmesan cheese Plus extra for serving.
  • 80 ml heavy cream Optional, for a creamy version.
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped For garnish, optional.

Equipment

  • 1 large pot
  • 1 colander
  • 1 large skillet or sauté pan
  • 1 wooden spoon
  • 1 measuring cups and spoons
  • 1 knife and cutting board

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. During the last 2 minutes of cooking, add the peas to the boiling pasta. Reserve 60 ml of the pasta water, then drain the pasta and peas together.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 4 minutes.
  3. Add the minced garlic and cook for 1 minute, stirring constantly so it doesn’t burn.
  4. Add the drained pasta and peas to the skillet. Toss everything together.
  5. If using, pour in the heavy cream and the reserved pasta water. Stir to combine, cooking for another 1–2 minutes until the sauce slightly thickens and coats the pasta.
  6. Remove from heat. Stir in the grated Parmesan cheese. Adjust salt and pepper to taste.
  7. Serve immediately, garnished with extra Parmesan and fresh parsley if desired.

Notes

For a vegan version, omit the cream and Parmesan—try nutritional yeast instead. You can also add cooked bacon or pancetta for a heartier meal. Frozen peas work just as well as fresh.
This dish is best enjoyed fresh, but leftovers can be reheated with a splash of water to loosen the sauce.