Pasta with Peas is a quick, easy, creamy dish with a bright pop of green! It comes together in under 20 minutes and is perfect for a busy weeknight when you need a big bowl of comfort.
Pasta with Peas
Pasta with peas (also referred to as pasta e piselli) is a classic springtime pasta dish that is quick yet comforting. It all comes together in one pot and is made with a handful of simple, inexpensive ingredients. Your favorite pasta shells, sweet and savory sauteed shallots with garlic, some fresh dill and parmesan cheese, and a burst of lemon juice make this dish flavorful while still feeling light. It’s a great vegetarian option, although even the meat lovers will be asking for seconds here!
For more cheesy pasta recipes, try this bright and summery Pasta Primavera or classic Italian fare Cacio e Pepe that will make you feel like you’re dining right in the heart of Rome!
Can I add protein to this recipe?
Absolutely. This pasta, while filling on its own, can be paired with baked chicken, salmon, or even steak. It’s light enough that any protein tastes great alongside the pasta. And I mean, what doesn’t pair with parmesan? If you want to add some more veggies to it, try mushrooms, broccoli, or spinach! A little crispy bacon crumbled on top also never hurt anyone!
How To Make Pasta with Peas
- Cook. Start by cooking your pasta in a pot of salted water according to the package instructions. Reserve 2 cups of pasta water before you drain the noodles. Set aside pasta.
- Saute. In the same pot, heat the olive oil and saute the minced garlic and diced shallots until softened and fragrant. Season with the red pepper flakes, salt, and pepper, and cook for another 30 seconds.
- Add. Add in the frozen peas and cook for 2 minutes. Stir in the minced, fresh dill.
- Combine. Return the cooked pasta to the pot along with 1 cup of pasta water and the lemon juice. Toss to combine.
- Stir. Remove the pasta from heat and begin sprinkling in the parmesan cheese. Add more pasta water as needed until you reach the creamy consistency you desire. Add any more seasoning to taste.
- Serve. Serve with extra parmesan cheese and sprigs of fresh dill as a garnish and enjoy!
Storing Pasta with Peas
Leftover pasta can be stored in an airtight container in the fridge for 3 days. If you need to add a little moisture upon reheating, a splash of vegetable broth works great. Just pop in the microwave until warmed through and of course sprinkle on some more parmesan!
Ingredients Notes for Pasta with Peas
- Pasta – Any medium sized pasta will work. I used shells but you could use penne, ziti, or rigatoni.
- Olive Oil – A light option for sauteing the garlic and shallots. Avocado oil also works.
- Garlic – Start with 3 cloves, finely minced. You can always add more or use less depending on your taste. Personally, the more garlic the better!
- Shallots – These are essentially smaller, slightly sweeter onions. They taste like a cross between a red and yellow onion but more mild.
- Dill – Fresh dill is best, finely minced. You can use dried in a pinch.
- Red Pepper Flakes – Enough for flavor, you can always add more as a garnish to make the pasta spicier.
- Salt and Pepper – Adjust to your taste.
- Frozen Peas – While you could use canned or fresh peas, frozen are the easiest in my opinion. They don’t get mushy and I usually have a bag stuck back in the freezer so it’s easy to grab and toss into the pasta.
- Lemon Juice – Start with a tablespoon of freshly squeezed lemon juice. You can add more if you want a stronger citrus flavor.
- Parmesan – Freshly grated will melt much smoother. Save some for serving as well!
Enjoy!
~Nichole
Pasta with Peas
Ingredients
- 1 Pound Medium Shell Pasta
- 1 Tablespoon Olive Oil
- 3 Cloves Garlic minced
- 2 Shallots diced
- 2 Tablespoons Fresh Dill minced
- 1/2 teaspoon Red Pepper Flakes plus more to taste
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 1/2 Cups Frozen Peas
- 1 Tablespoon Freshly Squeezed Lemon Juice
- 1 Cup Freshly Grated Parmesan Cheese plus more to taste
Instructions
- Cook the pasta in salted water according to package instructions, reserving 2 cups of pasta water before draining.
- Heat oil in the same pot and sauté garlic and shallots for 2-3 minutes until softened and fragrant.
- Stir in red pepper flakes, salt, and pepper, and cook for another 30 seconds.
- Add the frozen peas to the pot and cook for 2 minutes, then stir in the dill.
- Add the drained pasta, 1 cup of reserved pasta water, and lemon juice to the skillet, tossing everything together.
- Remove from the heat and stir in the grated parmesan cheese, adding more pasta water as needed to achieve a creamy consistency, and adjust seasonings to taste.
- Serve the pasta with extra parmesan cheese and fresh dill sprigs for garnish if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
