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.
How to Make Pasta with Peas
For this easy dish, you will need:
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)
Freshly ground black pepper
Colander to drain
Grater for the parmesan
Spoon to stir
- Cook the pasta according to packet instructions.
- For the final 2 minutes of cooking time, add the peas.
- Reserve ½ cup of the cooking water, then drain the pasta with peas.
- Return to the pot with the cooking water and the pesto (if using). Toss to coat.
- 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 (½ 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.
- You'll also love Tagliatelle with Creamy Pistachio Sauce and Vegan Chili Mac.
Get the Pasta with Peas Recipe
Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes and cakes.
Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this food blog, sharing vegetarian and vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
Pasta with Peas
- 6 cups (350g) pasta I used linguine
- 1 + ½ cups (225g) peas fresh or frozen
- ½ cup pasta cooking water, reserved
- 4 tablespoon pesto (optional)
- parmesan (vegetarian or vegan if required)
- Basil leaves torn (or try fresh mint)
- Freshly ground black pepper
- 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 ½ 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.
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.