Overview
Pasta with peas is a bright, comforting pasta that comes together fast and feels special enough for guests. This version cooks the pasta right in a shallow pot of starchy water with peas and parmesan, so cleanup is minimal and the flavor is concentrated.
For an even more savory pasta idea try the caramelized onion pasta I love for weeknights with chili oil and rich, sweet onions.
Why You’ll Love This Pasta with peas
- Ready in about 20 minutes—perfect for busy weeknights.
- Minimal pans and minimal cleanup—one-pot comfort.
- Bright, fresh peas and salty parmesan make an easy, elegant flavor combo.
- Family-friendly and easy to scale for meal prep.
- Flexible: swap in different pastas, cheeses, or add proteins.
Ingredients Needed
Base
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 small onion, diced
Vegetables
- 1 lb (450 grams) peas, fresh or frozen
Liquids
- 2 cups (480 ml) low-sodium vegetable broth or water, plus more if needed*
Pasta & Cheese
- ½ lb (220 grams) short-shaped pasta (shells, elbows, ditaloni…)
- ½ cup (50 grams) grated parmesan cheese, plus more to serve
Seasoning & Finish
- Salt & pepper, to taste
Step-by-Step Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it has softened and turned translucent, about 5 minutes.
- Add the peas and broth, raise the heat, bring to a boil, and stir in pasta and salt (I use 1 tsp of salt, and then I adjust the seasoning at the end).
- Reduce the heat, bring to a simmer, cover with a lid, and cook your pasta in the starchy water. During the cooking time, stir often until the water is absorbed; otherwise, it will stick to the bottom. The water should barely cover the pasta, but that’s fine; add extra water gradually only if needed.
- Cook until the pasta is done but firm to the bite. The remaining liquid should be minimal at this point. Turn off the heat and stir in freshly grated parmesan cheese until melted and combined with the pasta and peas. Taste and adjust the seasoning if desired.
- Serve immediately with a drizzle of olive oil, black pepper, and extra parmesan cheese if you like. Enjoy!
Serving Suggestions Pasta with peas
- Serve alongside a crisp green salad; a bright, tangy salad like the bold and flavorful divorce salad pairs beautifully for contrast and crunch.
- Add pan-seared chicken or shrimp on top for a heartier main.
- Finish with lemon zest or a few red pepper flakes to brighten and lift the dish.
- Offer extra grated parmesan at the table and a good drizzle of high-quality olive oil.
Tips for Success Pasta with peas
- Use short-shaped pasta that nests and soaks up liquid evenly—shells, elbows, and ditaloni work best.
- Stir frequently while the pasta simmers so it doesn’t stick to the bottom of the pot.
- If the pot runs dry before the pasta is al dente, add hot water ¼ cup at a time until you reach the right texture.
- For extra creaminess, stir in a tablespoon of butter or a splash of cream with the parmesan.
- Taste and season at the end; the parmesan adds saltiness, so adjust accordingly.
- If using frozen peas, there’s no need to thaw—add them straight from the freezer.
Variations
- Add cooked bacon or pancetta for a smoky twist.
- Stir in fresh herbs (mint, basil, or parsley) at the end for freshness.
- For a spicy, creamy take, pair the pasta with a saucy side like these Cajun cream cheese alfredo bowties to inspire a zesty upgrade and bold flavor combinations.
- For an easy protein boost, serve with roasted or shredded Peruvian-style chicken for extra richness and bright green sauce notes if you want a fuller meal.
FAQs
Q: Can I use frozen peas?
A: Yes—frozen peas work great and can be added straight from the freezer. They’ll heat through while the pasta cooks.
Q: What pasta shapes are best?
A: Short, hollow shapes like shells, elbows, or ditaloni are ideal because they trap sauce and peas.
Q: Can I make this dairy-free?
A: Replace parmesan with a dairy-free grated alternative or nutritional yeast and finish with an extra drizzle of olive oil.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of water or broth to loosen the sauce.
Servings: 4 servings
Calories: 350kcal
Ingredients
Base
- 1 tablespoon extra virgin olive oil Plus more for drizzling
- 1 small onion, diced
Vegetables
- 1 lb peas, fresh or frozen
Liquids
- 2 cups low-sodium vegetable broth or water Plus more if needed
Pasta & Cheese
- ½ lb short-shaped pasta (shells, elbows, ditaloni...)
- ½ cup grated parmesan cheese Plus more to serve
Seasoning & Finish
- Salt & pepper To taste
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until it has softened and turned translucent, about 5 minutes.
Cooking
- Add the peas and broth, raise the heat, bring to a boil, and stir in pasta and salt.
- Reduce the heat, bring to a simmer, cover with a lid, and cook your pasta in the starchy water, stirring often until the water is absorbed.
- Cook until the pasta is done but firm to the bite, ensuring the remaining liquid is minimal.
- Turn off the heat and stir in freshly grated parmesan cheese until melted and combined with the pasta and peas.
- Taste and adjust the seasoning if desired.
Serving
- Serve immediately with a drizzle of olive oil, black pepper, and extra parmesan cheese if you like.
Notes
For an easy protein boost, serve with roasted or shredded Peruvian-style chicken. Use frozen peas directly from the freezer without thawing.
Nutrition
Serving: 1g | Calories: 350kcal | Carbohydrates: 45g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Sodium: 400mg | Fiber: 5g | Sugar: 2g
Tried this recipe?Let us know how it was!
