Pasta and Peas

As I stirred the pot, the vibrant green of the peas danced with the warmth of the olive oil, releasing a fragrance that filled my kitchen with comfort. This Pasta and Peas recipe combines simple ingredients and delightful flavors in just 30 minutes, making it a perfect option for weeknight dinners. It works beautifully because the sweetness of the peas complements the richness of the cheese and the comforting texture of the pasta.

This recipe is ideal for families looking for a quick, nutritious meal. It’s also a wonderful choice for gatherings, as it can be enjoyed warm or at room temperature. Leftovers can be stored in the fridge for up to three days, allowing you to savor it for lunch the following day.

Why You’ll Love This Recipe

• The creamy texture from the cheese blends perfectly with the tender pasta.
• It’s a quick, one-pot meal that saves time on cleanup.
• Fresh or frozen peas maintain their vibrant color and sweetness.
• This dish can easily be customized with your favorite ingredients.

What You’ll Need

Here’s what you’ll need to make this flavorful dish:

For the Pasta

• 1 lb ditalini (or other small shape pasta)

For the Base

• ½ cup extra virgin olive oil
• 1 large sweet onion, finely diced
• 1 clove garlic, finely diced
• ¼ tsp red pepper flakes (to taste)

For the Cooking Liquid

• 4 cups water (more as needed)
• 1 tsp salt (to taste)
• ¼ tsp black pepper (to taste)

For the Peas

• 14-16 oz baby peas (frozen or fresh)

For Serving

• 1 cup Pecorino Romano cheese, grated (or parmesan cheese)

For a lighter option, use less olive oil.

Substitutions & Swaps

• Use any small pasta shape if ditalini is unavailable.
• Substitute Pecorino Romano with Parmesan if preferred.
• Fresh peas can replace frozen ones in season.
• Red pepper flakes can be omitted for a milder flavor.

How to Make It

Follow these simple steps to create your Pasta and Peas.

Heat

Add the olive oil and chopped onions to a large pan over medium-high heat. Cook the onions until soft (4 – 5 minutes). Don’t let the onions brown.

Cook

Add the chopped garlic and red pepper flakes to the onions and continue to cook for 1 minute.

Boil

Add the water, salt, and baby peas to the onion mixture and bring to a boil (use frozen peas). Once boiling, remove some of the peas and mash them with a large spoon or fork.

Combine

Add the pasta and mashed peas to the pot and reduce the heat to medium. Let the pasta cook per package instructions for al dente. Stir the mixture often to prevent sticking.

Adjust

If the pasta isn’t fully cooked, add more water until it reaches the desired doneness. When al dente, remove the pot from the stove and mix in the cheese and chopped parsley.

Season

Taste and season the pasta with peas to your liking with salt and black pepper. If the pasta seems dry, add a little water to loosen it up.

Serve

Serve the pasta with additional grated cheese, black pepper, and crusty bread.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, but best enjoyed fresh for flavor.
Reheat: Use the microwave or stovetop, adding a splash of water, for about 2-3 minutes.

Tips for Best Results

• Do not brown the onions for a sweeter flavor.
• Stir frequently while cooking the pasta to prevent it from sticking.
• Mash the peas for extra creaminess in the sauce.
• Add more cheese if you love a richer flavor.

Serving Suggestions

• Pair with a simple green salad for a well-rounded meal.
• Serve alongside crusty bread for mopping up sauce.
• Great for outdoor barbecues as a colorful side dish.