Introduction
Pasta with peas, or Pasta e Piselli, is a traditional Italian comfort food, renowned for its simplicity, bright flavors, and adaptability. This beloved dish blends delicate peas with either short or long pasta, savory aromatics, and nutty cheese, all in a creamy, satisfying sauce that's rich without being heavy. Whether you’re a beginner in the kitchen or a seasoned cook looking for inspiration, learning how to make pasta with peas opens up endless possibilities for
quick weeknight dinners or elegant meals.
In this article, you'll discover the origins of pasta with peas, learn the classic recipe with step-by-step instructions, explore creative variations, and get pro tips for the best results every time. Let’s dive in.
What Is Pasta with Peas?
Pasta with peas is an Italian staple, celebrated both in southern and northern regions. Known in Italian as pasta e piselli, it's built around pantry and freezer staples: pasta, peas, onion, olive oil, and cheese. Many families add their own twist with pancetta, bacon, or fresh herbs, but at its heart, it’s a one-pot meal that delivers satisfying flavor with minimal effort1235.
Ingredients for Classic Pasta with Peas
To make a traditional version for 4 servings, you’ll need:
10–12 oz (300–350 g) short pasta (ditalini, shells, penne, or gnocchetti)
2 cups green peas (fresh or frozen)
1 medium onion, finely chopped
2–3 cloves garlic, minced (optional)
2 tbsp extra virgin olive oil (plus extra to finish)
1–1.5 cups vegetable or chicken broth (or water)
1/2 cup freshly grated Parmigiano Reggiano or pecorino cheese, plus extra for serving
Kosher salt and black pepper to taste
Handful of fresh herbs (parsley, mint, or basil, optional)
Red pepper flakes (optional, for heat)
Optional Ingredients for Added Depth:
4 oz (115 g) pancetta or bacon, diced
2 tbsp unsalted butter
Lemon zest or a splash of juice
1/4 cup Italian seasoned breadcrumbs (for texture)
1–2 tbsp heavy cream or mascarpone (for extra creaminess)
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Step-by-Step: How to Make Pasta with Peas
1. Prepare All Ingredients
Measure and chop your aromatics, grate the cheese, and have peas ready (no need to thaw if frozen).
2. Sauté the Aromatics
In a large skillet or Dutch oven, heat the olive oil over medium heat.
Add chopped onion (and garlic, if using); cook until onion softens and just begins to turn golden, about 5 minutes345.
If using pancetta or bacon, add it now and cook until crispy and fragrant (optional).
3. Cook the Peas
Stir in peas, season with salt and pepper.
Sauté about 3–5 minutes, until peas are bright green and tender. For extra depth, add a pinch of Italian seasoning or fresh herbs at this stage45.
4. Add Pasta and Liquid
Pour in the broth (or water) and bring to a gentle simmer.
Add pasta directly to the pan (for a one-pot version) or cook pasta separately in another pot of salted boiling water until just al dente, then reserve 1 cup cooking water.
If using the one-pot method, cook pasta with the peas, adding more liquid as needed, stirring frequently, until pasta is tender and the mixture is creamy (not soupy, not dry)235.
5. Bring Everything Together
If cooked separately, add drained pasta to the pea mixture, along with some pasta water.
Stir in cheese while the mixture is warm so it melts into a silky sauce345.
Taste and adjust seasoning with salt, pepper, and (if desired) a pinch of red pepper flakes.
Add more broth/water or pasta water if needed for a looser sauce.
Finish off with a drizzle of olive oil, a grating of lemon zest, or a few tablespoons of cream for richness.
6. Serve
Divide between bowls, topped with extra cheese, a drizzle of olive oil, and a handful of fresh herbs.
For crunch, sprinkle with toasted breadcrumbs.
Table: Core Ingredients and Substitutions
| Traditional Ingredient | Alternatives / Additions |
|---|---|
| Pasta (ditalini, shells) | Penne, elbows, gnocchetti, spaghetti |
| Green peas (fresh/frozen) | Canned peas, baby peas |
| Onion | Shallots, spring onions |
| Parmigiano cheese | Pecorino, Grana Padano, Manchego |
| Olive oil | Butter (or half of each) |
| Broth | Water, vegetable stock |
| Pancetta/Bacon (optional) | Smoked tofu (veg), omit for vegetarian |
| Breadcrumbs (optional) | Panko, homemade crumbs |
| Herbs & Lemon | Mint, basil, parsley, lemon juice, zest |
Tips for the Best Pasta with Peas
Pasta Shape: Small shapes “catch” the peas well (ditalini, shells, elbows), but long pasta like spaghetti can be used for a different texture36.
Sauce Consistency: The starch from the pasta and the pasta cooking water creates a naturally creamy coating without cream13.
Use Good Cheese: Grate it fresh for best flavor and melting.
Add Herbs at the End: Toss in chopped parsley, basil, or mint before serving for bright flavor1.
Don’t Overcook: Peas should be tender but still vibrant, and pasta slightly al dente.
One-Pot Magic: For less cleanup, cook pasta and peas together as described above25.
Popular Variations
Pasta with Peas and Pancetta
Start by crisping pancetta or bacon in olive oil, then add onion, peas, and continue as normal. The fat from the meat intensifies the flavor25.
Creamy Pasta with Peas
For extra creaminess, finish the dish with a splash of heavy cream or a spoonful of mascarpone as you add the cheese. This turns the sauce luxuriously rich without overpowering the delicate peas13.
Lemon Pasta with Peas
A spring favorite: stir in lemon zest and a squeeze of fresh lemon just before serving for a bright, “zingy” finish2.
Vegan Pasta with Peas
Omit cheese or use nutritional yeast / vegan parmesan. Stick to olive oil and vegetable stock and add fresh herbs for full flavor3.
Spicy Pasta with Peas
Sprinkle in red pepper flakes along with the garlic and onion, or finish with a pinch of cayenne for extra heat2.
Breadcrumb Topping
Toast Italian seasoned breadcrumbs in butter or olive oil until golden, then sprinkle over bowls for rustic crunch and extra flavor4.
Nutrition Information
Pasta with peas is a nutritious meal that delivers:
Complex carbs for energy
Protein and fiber from peas
Healthy fats (olive oil)
Essential vitamins (vitamin C, B6, folate) and minerals (iron, magnesium)35
Estimated per serving (classic version):
| Nutrient | Amount |
|---|---|
| Calories | 350–450 |
| Protein | 13–17g |
| Fat | 10–15g |
| Carbohydrates | 50–60g |
| Fiber | 6–8g |
For a lighter meal, use whole wheat pasta or vinaigrette instead of cheese.
Frequently Asked Questions
Can I use frozen peas?
Absolutely—frozen peas are convenient, available year-round, and almost as nutritious as fresh peas1235.
What’s the best type of pasta for this dish?
Small shapes that “trap” peas, like ditalini, shells, or elbows, are traditional. However, spaghetti or linguine work well if that’s what you have on hand36.
Can I make it ahead?
Yes. Store cooked pasta with peas in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce3.
Is this dish gluten-free?
Yes, as long as you use your favorite gluten-free pasta.
Can I add more vegetables?
Definitely! Asparagus, zucchini, spinach, and cherry tomatoes are all delicious additions—just add at the same step as the peas.
Serving Suggestions
Pasta with peas stands alone but also pairs beautifully with:
Mixed green salad
Garlic bread or focaccia
Roasted Mediterranean vegetables
A light white wine, such as Pinot Grigio
A side of grilled chicken or shrimp for a protein boost
Storing and Reheating Leftovers
Storage: Refrigerate in a sealed container up to 3 days.
Reheating: Add a splash of broth or water while gently reheating on the stovetop or in a
microwave3.
Conclusion
Pasta with peas is a testament to the magic of simple ingredients and classic Italian home cooking. Whether you crave the comfort of the original recipe or want to experiment with new flavors, the variations and tips above will help you make this dish your own. Enjoy crafting this easy, satisfying meal and share the joy of a dinner that’s as nourishing as it is delicious!
