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!
Hi Katia,
I can’t wait to try this recipe! Have you ever tried making it with chick pea pasta? Will that substitution ruin the consistency of the sauce?
Hi Kate! I’ve never tried it, sorry. However, I think chickpea pasta might be less resilient than regular pasta for this this one-pot recipe, more prone to overcooking, maybe? x
This looks lovely! Since I like my peas firm, I’m going to defrost them in the microwave and add them at the end, along with some lemon zest and a dollop of homemade ricotta!
That sounds delicious, Jeff! Thanks for sharing. x
I’ve made this recipe probably 5 or 6 times for meal prep for work lunches. it’s delicious and doesn’t weigh you down post meal, plus I always have these ingredients on hand if I need something last minute. The recipe is 5 stars as is, and now I make little variations like adding garlic and black pepper and some diced ham if I have it. I’ve also never cooked pasta at anything but a boil before I started using your recipes, but I love the extra starch from cooking it more gently. I can’t say enough how delicious this is!
What a wonderful feedback, Megan.. you’ve made my day. : )
Thanks for sharing, it’s so much appreaciated! x
Ciao Katia!
us
I have a cousin in Sicily named Katia! My mother used to make this the exact same way except she added rice with the water and then cooked it down. Topped it with olive oil. Delisioso! This is the best peas and pasta recipe!
Ciao Josie. Thanks so much for sharing, this is the best feedback!
And yes, this is the way Italian cook pasta with peas, especially in sicily.
Have a lovely summer. x
Really enjoyed this recipe. I bought a large bag of fresh peas from the Salt Lake City Farmer’s Market and found your recipe to jazz it up. Had to substitute Asiago for Parm because that’s what I had, and also used broken up Tagliatelle in lieu of shell pasta. Agree though that I should put the peas in later in the process to get more of the fresh mouth feel. Not sure about loading it up with garlic but red pepper flakes would work.
Thanks for sharing will try it again — probably soon because i have a mountain of fresh peas!
I’m very pleased, thanks so much for your lovely feedback… I would love some of those fresh peas! : )
Fun and comforting meal. I made it last night using a combo of real butter and EVOO, a lot of fresh garlic and Italian spices. It was delish! I will add this recipe to my collection!
I’m so pleased you loved it. Thanks so much for rating the recipe, Laura. : )
Thank you so much for sharing this recipe. I made it tonight and although I agree it’s definitely comfort food and it was tasty I was just left feeling a bit meh about it. The only change I made was to add garlic and a little dried basil. I think it may be the peas. Cooking peas for over 10 mins left them mushy in the middle. Do you think just adding the peas at the end is an alternative way to cook this or are the peas put in early to absorb the flavour? I also think I should have cooked the pasta for longer as I don’t really like al dente pasta. I’m going to try it again tomorrow as this is a nice simple dish. I really think for meat eaters this would be lovely with chicken too. Thank you again for sharing. Love authentic Italian food 😋. Wish I had a Nonna to teach me how to cook like an Italian. 😊
Thank you for your feedback! You’re right, when peas are overcooked they loose their bright color and crisp texture. However, in this recipe we cook everything together to make the recipe easier and to reduce the cooking time (because if we add frozen peas at the end the water temperature drops and we need to bring it back to the boil). If you think the pasta is still al dente for your liking, add just a touch of boiling water and cook for an extra couple of minutes, and make sure to add the grated parmesan cheese at the end (don’t skip it, this adds so much flavor). Cheers. xx
This was so easy and so delicious that I will make sure I bookmark it as one of my favorites. I made the recipe exactly as you wrote – real comfort food on a chilly night. Thank you for sharing.
I’m so pleased to hear that, Edie, thanks so much for your feedback.
Have a great week. : )
Grace. Can butter be used in place of olive oil. ???
Butter will work. Cheers.
Maybe im not reading this right,but please help. Is the pasta cooked when you add to the peas?
Hello April! Pasta is not cooked. Essentially, you cook pasta and peas together in the same pot at the same time. Have a look at the video recipe, it helps.
Let me know if you have other questions. Cheers x
Awesome dish! My Italian Grandmother used to make this for us growing up. I doubled the recipe and added 2/3 cup of bacon. I highly recommend the bacon. This is definitely a keeper. Thank you for bringing back fond memories!
Thanks so much for sharing such a lovely comment, Tamara : )
I’m very HAPPY to hear that! Cheers x
Made this for the first time today!! This was beyond amazing!!! Would and will definitely make this again!!! So yummy!! Think it will definitely become one of my regular go to meals!!
I’m so pleased to hear that, Noelle!
Thanks so much for sharing your lovely feedback : )
Have a great weekend x
This was fabulous and so easy. I used chicken stock instead of veggie and it was delicious. Thanks Katia!
You’re very welcome, Maggie : )
Thanks for sharing your feedback, and have a great weekend. x
I don’t like peas but I might give it a shot to make this recipe
Brilliant! Let me know how it turns out : )
Made this tonight. Not only was it easy , it was delicious. My family loved it.
Hi Nanny, thanks for sharing your lovely feedback, I’m so happy the whole family loved!
Katia x
Easy yummy amazing! I added some extra veggies and finished it with a little bit of oat milk for some creaminess! Fantastic thank you for a really easy and yummy recipe!
I’m so happy to hear that, Valerie! Thanks for sharing your lovely feedback.
Have a great day x
Where did you get your pot?! It’s so pretty!
Hi! The brand is called VonHaus : )