Why you’ll love this pasta and peas recipe!
This easy pasta and peas is made with 5 simple pantry staples, cooked in one pot, and ready in less than 30 minutes — perfect for busy days when you still want a proper meal on the table 🍝
Louise and I made this on a rainy day in our home in Pesaro, and we almost finished the whole pot between the two of us. It’s that good. This humble dish, known in Italy as pasta e piselli, delivers so much comfort with very little effort — creamy without cream, gently flavored, and deeply satisfying.
The magic happens when the pasta cooks right in the pan with the peas. The starch released into the water creates a silky sauce, finished off the heat with finely grated Parmigiano so it melts into a smooth, velvety coating.
The result is a pasta with peas that’s naturally creamy, fiber-rich, and protein-rich, fitting easily into a Mediterranean-style way of eating 🌿. Enjoy!
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Pasta: Small shapes cook best and help create a creamy sauce. We use malloreddus here, but orzo, ditalini, small shells, tubetti, elbow macaroni, fusilli, rotini, farfalle, penne, or mezze penne all work well. Use whatever you have at home keeping in mind that smaller shapes are easier to cook in this recipe. This flexibility makes it a great easy pasta and peas recipe.
- Frozen peas: Sweet, affordable, and always ready. They give body and color to this Italian pasta with peas. Fresh peas work when in season, but frozen peas are reliable year-round.
- Onion: Adds gentle sweetness and depth. Yellow or white onion is best. Shallots work too.
- Extra virgin olive oil: Essential for richness and flavor. A little extra at the end makes the dish shine.
- Vegetable broth: Adds much more flavor than water. Use low-sodium vegetable broth so you can control the salt. If using water instead, add a bit more salt as it cooks.
- Parmigiano Reggiano: Best grated from a block at home so it melts smoothly into the sauce. Pre-grated cheese doesn’t melt as well, but it works if that’s what you have. Substitute Grana Padano or Pecorino Romano.
How to Make Pasta and Peas
Step 1. Cook the onion
Heat the olive oil in a large pan over medium heat.
Add the chopped onion and cook for a full 5 minutes, stirring often.
The onion should turn soft and translucent. Do not let it brown. This gentle start builds flavor for this weeknight pasta recipe.
Step 2. Add the peas
Add the frozen peas to the pan.
Lower the heat and cook for about 5 minutes, stirring gently so the peas warm through and soften.
Step 3. Add broth and pasta
Pour in the vegetable broth and bring it to a boil.
Once boiling, add the pasta, salt, and black pepper.
Cook for 7–10 minutes, depending on the pasta shape, stirring often so the pasta cooks evenly and doesn’t stick to the pan.
If the pasta looks dry, add a little more hot broth or water.
The pasta should be creamy, not dry and not soupy. Do not drain.
Step 4. Finish and serve
Turn off the heat. This step matters.
Stir in the grated Parmigiano for about 1 minute, until the sauce turns glossy and smooth.
Taste and adjust salt if needed. If the pasta thickens too much after adding the cheese, stir in a small splash of hot water or broth until creamy again.
Serve right away with a drizzle of olive oil and cracked black pepper.
Tips
- Cook the onion slowly so it turns soft and sweet without browning
- Use hot broth when adding liquid so the pasta keeps cooking smoothly
- Add the pasta only once the liquid is boiling for even cooking
- Stir often to prevent sticking and help release starch
- Add liquid a little at a time to control the creaminess
- Don’t drain the pasta the starchy liquid is the sauce
- Turn off the heat before adding cheese so it melts smoothly
- Grate the cheese yourself if possible it melts better than pre-grated
- Too thick after the cheese? Add a little hot water or broth and stir until the sauce loosens up
- Taste at the end and adjust salt after the cheese is added
- Finish with olive oil and black pepper to round out the flavors
Frequently Asked Questions
Can I make this pasta and peas ahead of time?
Yes. If you plan to make it ahead, cook the pasta 2 minutes less than usual so it stays a little firm. The pasta will finish cooking as it cools and again when reheated. When reheating, add a splash of water or broth to bring back the creamy texture.
How do I store this pasta and peas?
Why is my pasta dry or sticking to the pan?
Can I use water instead of broth?
What makes this dish creamy without cream?
Can I use a different cheese if I don’t have Parmesan?
More Easy Pasta Recipes to Try
This easy pasta and peas is a one-pot, pantry-staple dinner that turns simple ingredients into a creamy, comforting meal in under 30 minutes, perfect for busy weeknights and everyday cooking.
Prep Time: 5 minutes mins
Cook Time: 20 minutes mins
Total Time: 25 minutes mins
Servings: –+ people
Course: Main Course
Cuisine: Italian
Instructions
- Cook the onion: Heat 4 tablespoons olive oil in a large pan over medium heat. Add 1 medium onion (chopped) and cook for about 5 minutes, stirring often, until soft and sweet. Do not let it brown.
- Add the peas: Add 1 pound frozen peas to the pan. Lower the heat and cook for about 5 minutes, stirring gently so they warm through.
- Add broth and pasta: Pour in 2 cups vegetable broth and bring it to a boil. Add 8 ounces short pasta, ¾ teaspoon salt, and ¼ teaspoon black pepper.Cook for 7–10 minutes, stirring often. If the pasta looks dry, add a little more hot broth or water. The pasta should be creamy, not dry and not soupy. Do not drain.
- Finish and serve: Turn off the heat and stir in ½ cup grated parmesan until melted and smooth.If the sauce thickens too much, add a small splash of hot broth or water. Taste, adjust salt if needed, and serve with olive oil and cracked black pepper.
Notes
Substitutions
- Pasta → Malloreddus, orzo, ditalini, small shells, tubetti, elbow macaroni, fusilli, rotini, farfalle, penne, or mezze penne
- Frozen peas → Fresh peas when in season
- Onion → Yellow onion, white onion, or shallots
- Extra virgin olive oil → Any mild olive oil you like
- Vegetable broth → Water plus a little extra salt
- Parmigiano Reggiano → Grana Padano, Pecorino Romano, or pre-grated Parmesan
Tips
- Cook the onion slowly so it softens without browning
- Use hot broth so the pasta cooks evenly
- Add pasta only once the liquid is boiling
- Stir often to prevent sticking and release starch
- Add liquid gradually to control creaminess
- Don’t drain the pasta the water is the sauce
- Turn off heat before adding cheese
- Grate cheese yourself for smoother melting
- If too thick, loosen with hot water or broth
- Taste and adjust salt at the end
- Finish with olive oil and black pepper
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