Simple Pasta with Peas

Pasta with peas is a tasty 1-pot 10 minute midweek dinner that’s bursting with fresh taste! It’s a delicious, hearty and family friendly Italian dish (pasta e piselli). Plus it’s so easy!

Pasta with Peas

Pasta with Peas is one of those quick and easy meals that will surely make it onto your regular meal plan.

It’s really tasty, but it’s ready in 10 minutes using 6 simple foods that most people keep on hand.

It’s also a one-pot dinner so less dishes to do too! That’s always a win in my book.

This vegetarian pasta dish is easily vegan, and is one of those dishes that my whole family really loves. I hope you do too.

Green Pea Pasta

Peas are an absolute delight. If you can get some seasonal peas in pods, then that’s great and will taste divine.

However I usually make it with frozen peas!

We always have a stash of them in the freezer, so it’s easy to throw them in with the pasta and make a quick crowd-pleasing meal!

It’s still super-tasty.

Other favourite frozen pea recipes include:
Vanilla Pea Cake with Lemon Frosting
Peas on Toast
Pea Pesto
Pea Hummus

How to Make Pasta with Peas

For this easy dish, you will need:

Ingredients:

Pasta (I used linguine, but any will work well)
Peas (fresh or frozen)
Pesto – this is optional and not typical of pasta e piselli in Italy, but we love it so I often add a little!
Parmesan (I use a vegetarian parmesan)
Fresh basil
Freshly ground black pepper

Tools:

Cooking pot
Colander to drain
Grater for the parmesan
Spoon to stir

1. Cook the pasta according to packet instructions.
2. For the final 2 minutes of cooking time, add the peas.
3. Reserve 1/2 cup of the cooking water, then drain the pasta with peas.
4. Return to the pot with the cooking water and the pesto (if using). Toss to coat. 
5. Serve topped with parmesan, torn basil leaves and freshly ground black pepper.

Wondering the best way to cook perfect al dente spaghetti? Try this guide. 

Pasta e Piselli

This Pasta e Piselli is a typical Italian pasta dish.

I prefer it made in one pot (see my recipe below), but for the traditional Italian pasta and peas method, fry a diced onion in a large pan with a tablespoon of butter.

Add 2 cups of veg stock and the peas and cook for 2 minutes.

Add 500g (1/2 lb) of cooked pasta and heat for a few minutes.

It will be soupier than my method.

Pasta and Peas tips and tricks

• Be sure to add the ladle of cooking water as directed in the recipe, because it keeps the dish lovely and moist and stops the pasta from getting claggy.
• Try it with a grating of fresh nutmeg
• Add fresh thyme leaves or some chopped mint
• A little pesto adds a great flavour, but simple green pea pasta is still really tasty without it.
• Try it the traditional Italian way, by pan-frying diced onions in butter, then adding vegetable broth and peas and cooked pasta.
• Try it with my garlic cheese rolls, spinach salad or broccoli salad. 

Get the Pasta with Peas Recipe

Pasta with Peas

Pasta with peas is a tasty 1-pot 10 minute midweek dinner that's bursting with fresh taste! It's a delicious, hearty and family friendly Italian dish (pasta e piselli). Plus it's so easy!

5 from 9 votes

Print Pin Rate

Course: Dinner, Main Meal

Cuisine: Italian

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 10 minutes

Servings: 4

436 kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

• 6 cups (350g) pasta I used linguine
• 1 + 1/2 cups (225g) peas fresh or frozen
• ½ cup pasta cooking water, reserved
• 4 tbsp pesto (optional)

To serve:

• parmesan (vegetarian or vegan if required)
• Basil leaves torn (or try fresh mint)
• Freshly ground black pepper

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Instructions

• Cook the pasta in a pot of salted boiling water according to package instructions. For the final 2 minutes of cooking time, add the peas.
• When it’s cooked, reserve 1/2 cup of the pasta cooking water and set aside, then drain the pasta and peas.
• Add the pasta, peas, pesto and cooking water to a large bowl and gently toss to coat. The cooking water is starchy and helps the pesto to coat the pasta and stop it sticking or becoming claggy.
• Divide between serving plates and top with parmesan and basil leaves, plus a good grinding of black pepper.

Nutrition Information

Calories: 436kcal | Carbohydrates: 76g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 148mg | Potassium: 333mg | Fiber: 6g | Sugar: 6g | Vitamin A: 720IU | Vitamin C: 21.8mg | Calcium: 57mg | Iron: 2.1mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.