Pasta & Peas AKA Pasta e Piselli
Pasta e Piselli, or pasta and peas, is a humble dish that has deep roots in southern Italy, but it’s also the type of meal every Italian Nonna probably made on a weeknight with whatever she had in the cupboard. It’s warm, creamy (without any cream), and surprisingly satisfying for something so simple.
I love making Pasta & Peas on nights when dinner needs to happen fast, but I still want something that feels cozy and homemade. It’s also the recipe I turn to when the fridge is looking a little empty, because all I need are peas from the freezer, pasta from the pantry, and a bit of cheese. Add an onion and garlic, and we’re off to the races.
Pata and Peas proves that you don’t need a long list of ingredients or fancy techniques to make something deeply comforting, and dinner is ready in under 30 minutes.
Ingredients
- Olive oil – Or any cooking oil will work. You can also use butter if you want a bit more richness. I’ve tried it with both oil and butter and love them both!
- Yellow onion – Finely chopped. I cook with yellow onions, but you could us any kind of onion in this dish. I wouldn’t use red onion as they discolor when cooked.
- Garlic – Minced. Use fresh garlic for the best flavor.
- Peas – Frozen. I like the teeny tiny peas because they’re the sweetest and most tender, bu you can use any kind of frozen peas. Canned peas won’t work in this recipe – they’re too mushy.
- Small pasta – Uncooked. Small shells or ditali pasta work perfectly for this recipe.
- Vegetable broth – You can use water but vegetable broth has so much more flavor.
- Salt and pepper – To taste.
- Parmesan Cheese – Grated. Pecorino Romano is also great. Add a bit more for adding to each dish at the table.
- Red pepper flakes – Crushed. Optional but it adds a bit more flavor.
- Fresh parsley – Chopped. Every dish is better with a bit of fresh parsley!
How To Make Pasta & Peas AKA Pasta e Piselli
- Heat the olive oil in a medium pot over medium heat.
- Sauté the onion for about 5 minutes in the oil until soft and golden.
- Add the garlic and cook for 30 seconds until fragrant, stirring often to avoid burning.
- Pour in the vegetable broth and bring to a gentle boil.
- Add the pasta and cook uncovered, stirring frequently, for about 7-10 minutes or until the pasta is al dente and most of the liquid is absorbed. If it starts to look too dry, add a splash of hot water as needed.
- Season with salt, pepper, and a pinch of red pepper flakes, if using.
- Stir in the frozen peas and cook for another 2 minutes, just until they’re heated through and tender.
- Mix in the cheese and stir until everything is creamy and well combined.
- Serve hot, topped with more grated cheese and a sprinkle of fresh parsley if desired.
Step-By-Step Process
Chef Jenn’s Tips
- Use small pasta shapes like ditalini or tiny shells—they cook fast and soak up the flavor.
- Don’t skimp on the cheese—it helps create the creamy texture and adds that savory kick.
- Stir often while the pasta cooks to prevent sticking and to help the starch create that silky sauce.
- Want more richness? Stir in a knob of butter with the cheese.
- To make it vegan, skip the cheese or swap in a dairy-free alternative.
Make It A Meal
Pasta and Peas is delicious on its own, but it’s also a great base for a more complete meal. Serve it with a side salad dressed with lemon and olive oil, or a hunk of crusty bread to scoop up every last bit. For added protein, you can toss in cooked chickpeas or top it with a poached egg. It’s the kind of meal that’s flexible, comforting, and endlessly customizable.
Storage
Leftovers can be stored in an airtight container in the fridge for up to 4 days. The pasta may absorb more liquid as it sits, so add a splash of hot water or broth when reheating to loosen it up. Gently reheat on the stovetop or in the microwave. This dish doesn’t freeze well, as the pasta can become mushy, but it’s so quick to make, you won’t mind whipping up a fresh batch.
Pasta & Peas AKA Pasta e Piselli
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion finely chopped
- 1 clove garlic minced
- 1½ cups peas frozen
- 2½ cups small pasta uncooked
- 4 cups vegetable broth
- salt and pepper to taste
- ¼ cup Parmesan cheese grated
- pinch red pepper flakes crushed
- fresh parsley chopped
Instructions
- Heat the olive oil in a medium pot over medium heat.
- Sauté the onion for about 5 minutes in the oil until soft and golden.
- Add the garlic and cook for 30 seconds until fragrant, stirring often to avoid burning.
- Pour in the vegetable broth and bring to a gentle boil.
- Add the pasta and cook uncovered, stirring frequently, for about 7-10 minutes or until the pasta is al dente and most of the liquid is absorbed. If it starts to look too dry, add a splash of hot water as needed.
- Season with salt, pepper, and a pinch of red pepper flakes, if using.
- Stir in the frozen peas and cook for another 2 minutes, just until they’re heated through and tender.
- Mix in the cheese and stir until everything is creamy and well combined.
- Serve hot, topped with more grated cheese and a sprinkle of fresh parsley if desired.
Notes
Chef Jenn’s Tips
- Use small pasta shapes like ditalini or tiny shells—they cook fast and soak up the flavor.
- Don’t skimp on the cheese—it helps create the creamy texture and adds that savory kick.
- Stir often while the pasta cooks to prevent sticking and to help the starch create that silky sauce.
- Want more richness? Stir in a knob of butter with the cheese.
