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This easy and flavorful Italian pasta with peas is a simple yet delicious one-pot meal that uses minimal ingredients and is ready in less than 15 minutes. You’re going to love this!
Published on March 2020/Updated on May 2024
I first published this one-pot pasta recipe in 2020, and today, I’ve decided to revamp the post with new photos and notes. But the recipe is still the same, and I LOVE it as it was one of my favorite pasta dishes when I was a child.
It’s a delightful family meal that requires only 5 everyday ingredients, such as pasta and convenient frozen peas. The recipe is easy to follow, and everything happens in one pot like in this and
It’s that easy, and I love it because it’s also budget-friendly, full of protein, and requires only one pot to wash!
Once you sauté the onion in olive oil, add the peas, vegetable broth, and pasta. Cook everything in the same pot, and finish with freshly grated cheese.
Many of you might doubt cooking peas for longer than 5 minutes. I understand that the cooking time for delicate peas is quite long here. However, cooking everything together in one pot will make this pasta with peas more flavorful, saucy, and delicious.”
Trust me, the recipe works. You’ll love how the starch from the pasta water and the melted cheese coat every bit of pasta beautifully.
So, if you want an easy, convenient, and kid-friendly pasta dish, this pasta with peas is for you!
Video recipe
List of the ingredients
- Frozen or fresh peas
- Short cut pasta
- Cheese (Parmesan or Grana Padano)
- Onion
- Olive oil
- Salt & pepper
How to make pasta with peas
(Note: This is a quick description; the full recipe is at the bottom of the page.)
- Saute diced onion in olive oil for about 5 minutes to build the flavor base.
- Add the peas.
RECIPE NOTES
Ingredients
Flavor base: The recipe starts with onion sauteed in olive oil until soft and sweet.
Pasta: Short pasta shapes such as shells, ditaloni, or fusilli work well for this one-pot method.
Peas: You can use either fresh or convenient frozen peas. I prefer using frozen peas for this pasta recipe because they are available all year round, save me time, and are packed with just like fresh peas.
Broth: I use low-sodium vegetable broth. Begin with the specified amount of liquid in the recipe and gradually add more as needed. You can use water or your favorite broth, but add the salt at the end of the cooking time.
Parmesan: It adds so much flavor. I recommend using freshly grated parmesan that melts well and tastes much better than store-bought grated cheese.
Salt & pepper: I recommend adjusting the seasoning to taste before serving.
ARE PEAS GOOD FOR YOU?
Yes, peas are a low-fat legume naturally high in protein and fiber, which makes you feel full for longer. They are also a good source of minerals, vitamins, and antioxidants.
Pro Tips
1. Use a large and thick pot. The pasta and peas should be heated evenly so nothing sticks to the pot’s bottom. I used a cast iron Dutch oven.
2. The liquid-to-pasta ratio should be just right. The excess liquid should be absorbed by the time the pasta is cooked. Remember that 2 cups is an estimate; depending on the shape of the pasta, you might need more or less liquid.
3. Simmer your pasta. The liquid is minimized and is added gradually to the pasta, which absorbs it entirely and releases its starch. The more starch, the better.
4. Stir often. Don’t walk away, but stir frequently until the water is absorbed, and you’ll be rewarded with a delicious pot of saucy pasta.
5. Adjust the seasoning. Before serving, make sure the flavors pop. And don’t skip the parmesan cheese.
Add-ins for your PASTA WITH PEAS
Add-ins such as diced ham, bacon, or pancetta are very popular in Italy for this pasta with peas. If you want a non-vegetarian option, choose one of these types of meats and add it to the pot when you add the diced onion. Approximately 1/3 cup of diced meat is enough for the amount of pasta stated in the recipe.
Storage tips & leftovers
Leftovers can be stored in an airtight container in the fridge for up to 3 days, but they tend to stick together. Reheat on the stove or in the microwave with a bit of olive oil to revive the peas and the pasta. It’s not suitable for freezing.
MORE QUICK PASTA RECIPES?
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If you love peas…
I have more recipes for you to try, from crispy to creamy from this delicious to this quick and versatile . Check out this collection of for more ideas!
Lastly, I hope you’ll love this pasta with peas as much as we do. And if you have any questions, let me know. Leave a comment, send me a message, or rate it. I would love to hear from you!
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Pasta with peas
This easy and flavorful Italian pasta with peas is a simple yet delicious one-pot meal that uses minimal ingredients and is ready in less than 15 minutes. You're going to love this!
Ingredients
- 1 tablespoon
- 1 small onion, diced
- 1 lb (450 grams) Peas, fresh or frozen
- 2 cups (480 ml) low-sodium vegetable broth or water, plus more if needed
- ½ lb (220 grams Short shaped pasta (shells, elbows, ditaloni…)
- ½ cup (50 grams) grated parmesan cheese, plus more to serve
- salt & pepper, to taste
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!
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