One-pot Pasta with peas
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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.
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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 white bean pasta and lentil pasta.
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.
- Stir in the vegetable broth and pasta and bring to a boil.
- Reduce to a simmer, and cook gently until the pasta gradually absorbs the water and releases its starch. Stir often, adding extra water if needed.
- Finish with freshly grated parmesan cheese and stir well until melted.
- Look below how the starch and the cheese make your pasta nice and glossy! Ladle into bowls and serve with extra parmesan cheese; it will be delicious with some crusty Italian bread, black pepper focaccia, or garlic bread on the side. Buon appetito!
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 vitamins, protein, and antioxidants 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
- 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.
- 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.
- 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.
- 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.
- 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?
- Pasta e ceci (pasta with chickpeas)
- Potato pasta
- 10-minute cream cheese pasta
- 15-minute garlic mushroom pasta
- Broccoli pasta with breadcrumbs
- Ricotta Spaghetti
If you love peas…
I have more recipes for you to try, from crispy pea crostini to creamy pea hummus, from this delicious soup to this quick and versatile side dish. Check out this collection of pea recipes 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
Ingredients
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 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!
Thank you for the recipe. As a variation, I cooked whole wheat pasta
with a tomato sauce and added cooked peas. I’m unable to eat
dairy products, so I omitted the cheese.
You’re very welcome, Philip! Thanks for taking the time to share your feedback.
Cheers!
This dish was incredible. I forgot to buy onions so I used frozen pearl onions, and it still come out awesome. Thank you for sharing.
I’m so pleased to hear that, Doreen! Thanks so much for sharing your lovely feedback.
Cheers, Katia
This recipe was so great. Thank you. I would like to say that when I made it a second time, I made it with leeks and garlic because I didn’t have an onion and it was SAAAAA BLIME!
I’m so pleased to hear that, Steve! Thanks for taking the time to share your feedback. Cheers! x
Such an easy recipe and it tastes sooo good! Definitely making this again:))
Thank you for your lovely feedback, Rebecca! I’m so pleased you liked it 😊 x
This is absolutely delicious! Tastes just like my mom’s! It’s a keeper!
I’m so pleased, Jeanne! Thanks for sharing your lovely feedback 💛
Hi I was wondering if I cook the pasta separately or cook it all in the same pan
Hi I have a quick question the pasta should not cook separately. So I cook the pasta in the same pan with the olive oil water and peas. Is that correct?
Thank u
Yes, correct 😊 it’s a one-pot meal, and you can have a look at the video recipe too. Hope it helps x
hi my nonna made pasta and peas with hot or sweet sausages ; you cut the sausages in bite size fry them and add to peas
Hi, why not? I’m not a sausage fan, but I’m sure it tastes great 😊
This recipe taste just the way I remember my Nona making it! I have not eaten this dish in 30+ years but always remembered it being a comfort dish. I actually made it with chicken broth by accident and it still came out fantastic! My husband hates peas and had a whole bowl+.
This is such lovely feedback, thank you, I’m so glad it tastes like your nonna’s pasta with peas, what a compliment! 💛
Absolutely delicious. Super easy and exactly what I wanted.
Thanks for sharing your lovely feedback, Ayana! I’m so pleased you liked it x
We loved it! I always have all of these ingredients. I will definitely be making this one again. Thanks!
I’m so pleased you loved it, Rebecca 😍 Thank you for your lovely feedback! x
I just made this for lunch. The picture was shown on Vincenzo’s Plate YouTube video where he mentions this dish. It was simple, easy and delicious!
So glad you liked it and thanks for sharing your lovely feedback, Ian! Simple food is the best, especially for a midweek meal 😊
Honestly one of the most delicious comfort foods. Definitely 5 stars, followed the recipe to a T.
I’m so glad you loved it! Thanks so much for your lovely feedback x
i’m sure my dear wife will love this pasta 🍝
Brilliant, let me know how it turns out 😊
This was easy and delicious! I didn’t have freshly grated Parmesan so I used store bought – it was fabulous – can’t wait to try it with fresh! Thanks for this recipe 🙂
Thanks so much for your feedback, Sandy! I’m so pleased you liked it, it’s one of our staples 🙂
I Haven’t made this yet but it seems long time to cook the peas. I wonder if I could add the peas at the end and let them cook for 10
Hi Sandi, I think the method mentioned in the recipe gives you a better result, but you can add the peas in the last 10 minutes of cooking time if you wish.
Note: as soon as you add the peas to the pot the water temperature drops, especially if they’re still frozen. That’s not the best thing when cooking pasta, so make sure to bring the water back to a boil asap x
Delicious and easy. I used chickpea pasta shells.
Thank you so much for sharing your feedback, Kathy! I’m so glad you enjoyed it 🙂
Great flavour, and easy to make. However, did not like the texture of the peas after such long cooking. My beautiful sweet tender home grown peas turned into tastless floury lumps, so next time I’ll be adding them at the last minute.
I get it, Rosemary, especially if you have your home grown peas 😊