pasta with peas

This creamy quick pasta with peas is a simple and super easy delicious one-pot dinner recipe that uses minimal ingredients. It&#x27;s the perfect midweek meal, it&#x27;s ready in 15 minutes and tastes so delicious!

Pasta with peas

onion,

Tbsp olive oil,

salt & pepper,

Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until the onion has softened and is turning translucent, about 5 minutes.

Add the peas and cook stirring frequently about 1 minute. 

Then add vegetable broth (or water), 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, cover with a lid, and cook your pasta in the starchy water. During the cooking time, you need to stir often until the water is absorbed, otherwise, it will stick to the bottom. The water should barely cover the pasta, but it&#039;s fine, add extra water gradually only if needed.

Cook until ready but firm to the bite. Turn off the heat and stir in freshly grated parmesan cheese until melted. Taste and adjust the seasoning.

Serve immediately with a drizzle of olive oil, black pepper, and extra parmesan cheese if you like. Enjoy!

Simple pancetta pasta and peas, tossed in a simple garlic and olive oil sauce and finished with Parmesan cheese. So good!

Simple Pancetta Pasta with Peas and Parmesan

lb thin spaghetti (or pasta of your choice)

Salt

Extra virgin olive oil

pancetta,

shallots, (thinly sliced)

peas, (thawed if frozen)

garlic cloves, (minced)

Black pepper

tsp Aleppo pepper flakes, (divided)

parsley

lemon, (zested and juiced)

Parmesan cheese, (1/2 cup or more to your liking)

Cook the pasta to al dante in plenty of salted boiling water, consult package for instructions. Reserve 1 cup of the pasta cooking water aside, then drain pasta (some of the starchy pasta water will serve as sauce later)

Meanwhile, heat a large cast iron skillet over medium-high heat. Add the pancetta (or bacon) and cook, tossing regularly, until fully cooked and browned. Remove pancetta onto a plate lined with paper towel to drain. Carefully dispose of most of the pancetta fat leaving just a hint (about 2 tsp) for flavoring.

Set stove top  to medium heat and return skillet to heat. To the little bit of pancetta fat, add 4 tbsp Private Reserve extra virgin olive oil. Heat until shimmering but not smoking, then add shallots, peas, salt, black pepper, and 1 tsp aleppo pepper. Raise heat to medium-high and cook for 5 minutes, tossing regularly. Add garlic and parsley and cook for another 3 mins, or until peas are fully cooked through.

Now return cooked pancetta to skillet. Add cooked pasta and 3/4 cup of the reserved pasta water. Add the remaining 1 tsp aleppo pepper, lemon zest and lemon juice. Toss to combine.

Add grated Parmesan cheese (you might stat with 3 to 4 tbsp and adjust as needed.) Test and adjust seasoning (salt and pepper) to your liking.

Transfer pasta to serving bowls and enjoy!

Spring pasta with peas recipe with curly reginetti pasta, peas and Parmesan.

Reginetti Pasta with Fresh Peas

reginetti pasta (or shells, fusilli, orecchiette, etc)

Kosher salt

butter

extra virgin olive oil

shallot (finely chopped)

pea shoots (chopped)

shelling peas shelled peas

creme fraiche

Parmesan cheese

Bring 4 quarts water and 2 tablespoons kosher salt to a boil.

While the water boils, put the butter and oil in a saute pan over medium heat with a pinch of salt. Add the shallot and cook gently until softened, stirring occasionally. Stir in the greens and cook just until they turn bright green and wilt.

Cook the pasta until just about al dente. Drop in the peas during the last few minutes of cooking. Drain. Add to the saute pan along with the creme fraiche, stirring over low heat until the sauce coats the pasta. Sprinkle with cheese and serve.

Crème Fraiche Pasta with Peas and Bacon is an easy weeknight pasta dinner that&#x27;s ready in 30 minutes or less. Packed with flavor, requiring few ingredients, it&#x27;s a pasta standby recipe you&#x27;ll love.

Crème Fraiche Pasta with Peas and Bacon

lb pasta

olive oil

green onions, chopped

garlic, minced

red pepper flakes

creme frache

lemon, zested

peas

Cook pasta to al dente, according to package...

Cook pasta to al dente, according to package instructions, in salted water. During the last minute of cooking, add frozen peas. Reserve 1 cup of pasta water before draining.

Trim and thinly slice green onions on the...

Trim and thinly slice green onions on the diagonal and chop the bacon. Set a side a few of each to garnish the finished dish.

In a large skillet, heat olive oil over...

In a large skillet, heat olive oil over medium-high heat. Add the chopped green onions and season with salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes. Add the bacon, minced garlic, and red pepper flakes. Continue to cook until the bacon is done and the green onions are beginning to brown and char; about 6 to 7 minutes total.

While the pasta is cooking, make the sauce....

While the pasta is cooking, make the sauce. In a large bowl, combine the Parmesan, creme fraiche, and lemon zest; stir to combine. Then stir in 1/2 cup of reserved pasta water until the sauce is smooth and creamy. Season with salt and pepper and stir in the green onions and bacon mixture.

Once the pasta and peas are cooked. Add...

Once the pasta and peas are cooked. Add the pasta to the sauce; toss until fully combined. Add additional pasta water if desired to loosen the sauce.

https://mediavine-res.cloudinary.com/video/upload/dchfwga1az5whqfcjmpu.mp4

Crème Fraiche Pasta with Peas and Bacon is an easy weeknight pasta dinner that's ready in 30 minutes or less. Packed with flavor, requiring few ingredients, it's a pasta standby recipe you'll love.

This easy pasta recipe features peas and pesto. It's made with basic ingredients (frozen peas and store-bought pesto) and tastes fantastic! Keep this recipe in your back pocket for busy weeknights. Recipes serves 6.

Pasta with Peas and Pesto

garlic, pressed

lemons, 1 juiced and 1 thinly sliced into rounds

red pepper flakes, optional

Salt and pepper,

short-cut pasta**

basil leaves,

In a medium bowl, whisk together the garlic, cheese, oil, lemon juice, red pepper flakes (if using), a couple pinches of salt, and plenty of black pepper. 

Add the thawed peas and stir to combine. Taste and adjust the salt and pepper as needed. Use the back of a fork to roughly mash just half of the peas, and leave the other half whole. 

Meanwhile, bring a large pot of salted water to boil and cook the pasta according to the package instructions. Drain and toss the pasta with the smashed peas and a few large spoonfuls of pesto. Taste, and add more salt and pepper if necessary. 

Top with the basil, lemon slices, and a light grating of cheese before serving.

https://content.jwplatform.com/videos/7FpL3nNs.mp4

Watch how to make the easiest weeknight pasta dish with peas! This pasta with peas and pesto is delicious and ready in under 30 minutes.

Pasta with Peas Recipe

This Creamy Vegan Pea Pasta is lathered up in the most delicious, luscious sauce made with fresh (or frozen) English peas and mint without a lick of dairy! Happy little shells cradle a vibrant, creamy green sauce made up of peas and mint.

Creamy Pea Pasta Recipe (Vegan) 

shallots, finely chopped (or 1/2 cup onion)

4-6 garlic cloves, rough chopped

green peas (fresh

water, more as needed

lemon (lemon juice and zest for garnish)

mint,

salt

black pepper

miso paste- we use white miso

hemp hearts

lemon juice

Make Pasta

Set generously salted water to boil for pasta, and cook pasta according to the package instructions, drain and set aside. 

Start sauce

At the same time, chop shallots and garlic. Heat oil in a large skillet over medium heat. Saute shallots and garlic for 4-5 minutes, stirring until golden and fragrant. Turn down to medium-low heat. Add peas and give a stir. If using fresh peas, cover with a lid so they gently steam, 3 minutes or until tender and bright. If using frozen, just saute until completely thawed and tender.

Blend Minted Pea Sauce: 

Measure out 1 1/2 cups of the pea-shallot mixture (leave the rest in the pan) and place in a blender along with water, 1 tablespoon lemon juice, mint leaves, salt, pepper, miso paste, and hemp seeds (or cashews). Blend for a full minute until very very creamy and smooth. If it feels lovely thick, add a little more water to loosen. Taste and adjust salt. Set aside.

Combine

To the skillet with the remaining pea-shallot mixture, add the pea shoots or spinach, and gently wilt, stirring for 30-60 seconds over low heat. (Either set these aside for garnish, or feel free to combine with pasta.) Add the drained pasta and pour in the sauce from the blender and give a good stir. Rinse out the blender with a couple of tablespoons of water, adding this to the pan, gently warming the pasta up.

Taste.  If needed, season with salt, lemon zest, and more pepper if you like. If you want a &#8220;looser sauce&#8221; feel free to stir in more water. For extra richness, store in a generous drizzle of olive oil or truffle oil.

Serve immediately. Garnish with Vegan Cheesy Sprinkle or Pecorino cheese (obviously not vegan, but tasty). Top with microgreens or sprouts if you like, or seeds!

Excellent summer recipe.  Used tahini paste as it was on hand. Also, to make it ahead, I kept the sauce refrigerated in a separate container from the pea,shallot mixture to add together each time we are ready to eat it.  I did add the lemon zest with the pea mixture.  My carnivore loving husband thought it was fabulous and I'd not added the Pecorino cheese yet.... so I may leave that out! Being able to make it in advance by storing it in this manner, combined with adding Pecorino if desired later allows it to be multi enjoyed by vegan and cheese lovers too!  Thank you Sylvia for another fabulous recipe.  You never disappoint!  Yum Yum.

This was so delicious and perfect for spring! It was toddler friendly with “elephant ear” pasta (orecchiette). Love your blog. Thank you!

I love plant-based food that is meant to feature the plant, rather than using plants as a "replacement" for meat.  This fit the bill so perfectly!  I used gemelli pasta and tahini in my sauce.  I also added some parsley in addition to the mint called for.  This was absolutely delicious.  The sauce had a very nice, clingy consistency unlike some other vegan sauces I've had that slide off the noodles and pool at the bottom of your bowl.  Thanks so much for sharing the recipe!

This was a win for sure.  The sauce is absurdly rich and complex, but without the heavy creams and cheeses that most pasta sauces have.  It was a bit like a pesto sauce, but smooth and appreciated by my kids as well as my guests.  I didn't make any changes per se, and I did not follow the recipe super carefully but I did use all the crucial ingredients-  tamari, miso, mint.  I also think that shallots instead of onions are important in this one.

Followed the recipe exactly, using mint and tahini, and found it to be very bitter even without the lemon zest. We liked the idea but would likely search for a different variation or try to make some changes to make the sauce more palatable.

Mine didn't look nearly as green and vibrant but maybe because I'd had to use frozen peas? Initially my blender sauce was way too runny and I was afraid I'd have to add corn starch or something to thicken it up, but after a few minutes cooking, not 30-60 seconds as in recipe, things thickened up. I added frozen Spinach too to get more green colour into it. Turned out quire delicious. I topped mine with a sprinkling of hemp seeds, some raw sunflower seeds and a twist of freshly cracked black pepper. Yum! Thanks for the recioe!

This sauce was so flavourful. It is nice to have an alternative to a tomato pasta sauce that is full of veggies and protein! Thank you!

This looks incredible!  I am allergic to soy though, so need a substitute for the miso. I see online that vegetable broth or tahini can be used, for example, but I’m unsure of how much to use. Do you have advice?

Traditionally made in the spring with fresh peas, you can enjoy this easy to make vegetarian pasta dish throughout the year using frozen or canned peas. It calls for just 4 ingredients and is a great way to get the kids to eat more veg!

Italian Pasta with Peas (pasta e piselli).

oz tagliatelle

1.3 lbs fresh peas (or frozen)

shallots (or 1 onion (peeled and finely chopped))

vegetable broth (more may be needed)

extra virgin olive oil.

parsely

(for

black pepper. (to taste)

Parmigiano Reggiano

Shell peas if they are fresh, peel and finely chop the shallots or onions and wash and chop the fresh herbs.

Prepare ingredients

Sauté the shallot or onion in olive oil until they start to soften. Then add the peas. Let them cook a little with the onion and olive oil.

Add the vegetable broth and simmer until peas are cooked. Fresh peas will take longer, 10-20 minutes. Add salt and pepper to taste.

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Fresh or homemade egg pasta ribbons take only a 4-6 minutes to cook.

Drain the pasta and add it to the pan with the peas. If the pan is too small, pour the peas into a bowl and then add the pasta and mix. Non vegans can add a knob of butter and mix it into the pasta with peas.

Serve immediately sprinkled with fresh parsley or another herb.

Cook the peas.

One of those recipes that you can throw together in a pinch on a weeknight. Trust me – you’ll be putting this on regular rotation for the rest of the season!

Spring Pea Pasta with Burrata

spring peas

tube-shaped pasta

garlic (chopped)

shallot (sliced)

unsalted butter

mint

lemon

burrata cheese

salt and freshly cracked black pepper

pea tendrils to garnish

Bring a large pot of water to boil, add the peas and boil gently until almost tender, about 2 minutes. Using a slotted spoon, or spider, remove the peas from the boiling water and rinse under cold water in order to cool completely.

To the same boiling water, add the pasta and cook according to package directions. While the pasta is cooking, make the pea sauce.

Place a skillet over medium heat, add the olive oil, garlic, shallot and red pepper flakes and cook for 2-3 minutes until fragrant. Add the butter and cook for about 1 minute more. Add the peas and stir to combine and season with salt and pepper. Remove from the heat and add the mint. Taste and season adjust salt and freshly ground black pepper as needed.

When the pasta is cooked, drain and add to the skillet with the peas. Stir together. Add the parmesan cheese, lemon juice and zest tossing gently to incorporate cheese. Break the burrata up into small pieces and dot the top of the skillet with it and garnish with extra mint leaves and pea tendrils. Serve immediately.

Top 10 pasta with peas recipes from across the web

The most viewed pasta with peas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Pasta with peas

Simple Pancetta Pasta with Peas and...

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Crème Fraiche Pasta with Peas and B...

Pasta with Peas and Pesto

Pasta with Peas and Pesto

Creamy Pea Pasta Recipe (Vegan)

Creamy Pea Pasta Recipe (Vegan)

Italian Pasta with Peas (pasta e pi...

Spring Pea Pasta with Burrata

Top 10 pasta with peas recipes from across the web

The most viewed pasta with peas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pasta with peas

Simple Pancetta Pasta with Peas and...

Reginetti Pasta with Fresh Peas

Crème Fraiche Pasta with Peas and B...

Pasta with Peas and Pesto

Pasta with Peas and Pesto

Creamy Pea Pasta Recipe (Vegan)

Creamy Pea Pasta Recipe (Vegan)

Italian Pasta with Peas (pasta e pi...

Spring Pea Pasta with Burrata

The most viewed pasta with peas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine