Using only a handful of ingredients, Pasta with Peas combines tender baby peas, short pasta, olive oil, onion, and salty Pecorino Romano.
Pasta usually makes everyone happy, and it’s also a great way to get the kids to eat their vegetables.
Everything tastes better with pasta, right? Pasta with Peas is another family favourite at our place and part of my little series of quick, simple, and affordable pasta recipes. It requires only a few ingredients, and you can have dinner ready in about 20 minutes.
I originally shared this recipe as part of a #SundaySupper event after sharing my Pasta with Fried Zucchini. It’s really easy to make, yet it tastes amazing.
Serve it with a generous amount of finely grated Pecorino Romano, which makes the pasta creamy and adds a delicious cheesy flavour. Don’t skip it! It’s the secret to making this pasta irresistible. Buon appetito!
Why We Love Homemade Pasta with Peas
- Ready in about 20 minutes, making it handy when you need dinner on the table without a long wait.
- Budget-friendly for everyday cooking, especially when you want a filling meal without buying a long list of extras.
- Works well as a pantry meal, using pasta and frozen peas you can easily keep on hand.
Key Ingredients for Pasta with Peas
Baby Peas
Baby peas have a mild sweetness and tender, juicy texture that pairs naturally with pasta. Fresh or frozen baby peas both work well for this recipe.
Short Pasta
Short pasta gives the dish a firm, pleasantly chewy texture against the softer peas. Small shapes such as ditalini, small shells, or short tubes work especially well with peas.
Pecorino Romano
Pecorino Romano has a salty, tangy flavour with the distinctive sharpness of sheep’s milk cheese. It gives the finished pasta a richer, creamier feel while balancing the natural sweetness of the peas.
Salt and Pepper
Salt brings the flavours of the pasta and peas together, while freshly ground black pepper adds a gentle warmth. Pecorino Romano is already quite salty, which is worth keeping in mind when seasoning.
Find the complete list with measurements in the recipe card below.
How to Make Pasta with Peas
Step 1: Finely chop the onion and place it in a saucepan with the extra virgin olive oil and baby peas. Add the water and a pinch of salt, cover, and simmer over low heat for 10 minutes.
Note: Keep the pea mixture slightly watery, as the remaining liquid helps coat the pasta and creates a creamier consistency with the Pecorino Romano.
Step 2: Cook the pasta until al dente. Drain, then add the pea sauce and mix well.
Step 3: Serve immediately with a generous amount of finely grated Pecorino Romano and freshly ground black pepper on top.
Frequently Asked Questions
Yes. Frozen baby peas work very well and are a convenient option when fresh peas aren’t in season. There’s no need to thaw them first. Add them straight to the saucepan and cook as directed.
Short pasta shapes such as ditalini, small shells, elbows, or small tubes are ideal. Their small size works particularly well with the peas, giving you a good mix of pasta and peas in each spoonful.
Keep the pea mixture slightly watery before combining it with the pasta. The remaining liquid mixes with the finely grated Pecorino Romano and helps create a creamy consistency without adding cream.
Yes. Fresh herbs such as chopped fresh parsley or basil add colour and a fresh flavour. You can also scatter thinly sliced spring onion over the pasta for a mild onion flavour, then finish with extra Pecorino Romano and freshly ground black pepper.
Extra Help from the Kitchen
Stir Once During Simmering – Lift the lid halfway through cooking, stir the peas and onion, then cover the saucepan again to help them cook evenly.
Salt the Pasta Water – Season the cooking water before adding the pasta to give the pasta itself more flavour.
Cook Frozen Peas Without Thawing – Use frozen baby peas straight from the freezer to help them retain their shape and avoid becoming too soft.
Skip Rinsing the Pasta – Drain the cooked pasta without rinsing it, as the starch left on the surface helps the pea mixture cling to it.
Use a Heavy-Bottomed Saucepan – Choose a saucepan that distributes heat evenly to reduce the chance of the onion catching during the covered simmer.
Variations and Twists
Add Pancetta – Cook diced pancetta in the saucepan first, then add the onion, olive oil, peas, and water. The pancetta brings a salty, savoury flavour that pairs well with the sweet peas and Pecorino Romano.
Finish with Pesto – Stir one or two spoonfuls of basil pesto into the pasta after combining it with the cooked peas. It adds basil, garlic, and extra richness.
Try Spinach or Asparagus – Add finely chopped spinach or small pieces of asparagus during the last few minutes of simmering the peas. Both bring extra texture and a fresh vegetable flavour.
Make a Sausage and Tomato Version – Brown crumbled Italian sausage in the saucepan first, then add the onion, olive oil, peas, water, and a small amount of tomato sauce. The sausage and tomato give the pasta a richer, more savoury flavour.
Swap Water for Stock – Replace the 80 ml – ⅓ cup water with the same amount of light vegetable or chicken stock. It gives the peas and pasta more savoury depth.
Storage and Shelf Life
Store Pasta with Peas leftovers in an airtight container in the fridge within 2 hours of serving and keep it for up to 3 to 4 days. You can freeze leftovers for up to 3 to 4 months, although the pasta and peas may become softer once thawed. If frozen, thaw the pasta in the refrigerator.
Reheat it gently in a saucepan or microwave until it reaches 74°C – 165°F throughout, adding a small amount of water if needed to loosen the pasta.
More Italian Pasta Recipes to Try Next
- Pasta with Scallops and Lobster Oil
- Fried Pasta
- Braised Onion Pasta
- Nonna’s Italian Pork Ragu with Troccoli Pasta
- Ravioli di Magro
Pasta with Peas Recipe
Ingredients
- ½ onion – finely chopped
- 2 tbsp extra virgin olive oil
- 300 g – 2 cups baby peas – frozen or fresh
- 80 ml – ⅓ cup of water
- salt and pepper – to taste
- 350 g – 12 oz short pasta
- Pecorino Romano – finely grated
Instructions
- Finely chop the onion and place it in a saucepan with the extra virgin olive oil and baby peas. Add the water and a pinch of salt, cover, and simmer over low heat for 10 minutes.Note: Keep the pea mixture slightly watery, as the remaining liquid helps coat the pasta and creates a creamier consistency with the Pecorino Romano.
- Cook the pasta until al dente. Drain, then add the pea sauce and mix well.
- Serve immediately with a generous amount of finely grated Pecorino Romano and freshly ground black pepper on top.
Notes
Love travelling as much as cooking?
Many of the recipes I share are inspired by places I’ve visited around the world. On Travel with Manu you’ll find destination guides, itineraries and travel inspiration to help you plan your next adventure.
Sometimes the best dishes are the simplest. Just the fresh flavor of the peas with some delicious pasta sounds like my kind of spring dinner.
This looks like the perfect dish to highlight fresh spring peas.
This dish looks simply delicious!! Love the classic combo of pasta and peas – quick, affordable and serious yum. What more could you ask for 🙂
Peas always remind me of Spring! I love them with pasta. Such a great dish.
Perfect spring recipe, Manu! My gang would love this simple, delicious pasta.
I’m the biggest fan of peas!! Your dish looks really simply and so easy to make. Perfect lazy Sunday dinner :).
I’m all about simple cooking! Looks delicious!