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Pasta with Peas Recipe

Using only a handful of ingredients, Pasta with Peas combines tender baby peas, short pasta, olive oil, onion, and salty Pecorino Romano.

Course: Main
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Author: Manuela Zangara

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

  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.

  2. Cook the pasta until al dente. Drain, then add the pea sauce and mix well.

  3. Serve immediately with a generous amount of finely grated Pecorino Romano and freshly ground black pepper on top.

Recipe Notes

Pecorino Romano is essential to this recipe. It gives the pasta a creamy consistency and adds a salty, savoury flavour that works well with the sweet peas.