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Easy Pasta e Piselli (Italian Pasta with Peas)

This Pasta e Piselli dish is a classic Italian recipe that combines the simplicity of pasta and peas with a creamy texture that's hard to resist. It's a quick and easy meal that's perfect for those busy weeknights when you need something delicious and satisfying.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 178 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 8 ounces pasta
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup frozen peas
  • 1 cup vegetable broth
  • ½ cup heavy cream or substitute with non-dairy cream for a vegan option
  • salt and pepper to taste
  • shredded cheese such as Parmesan or mozzarella for serving

Instructions

    Cup of Yum
  1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant, about 3-4 minutes.
  3. Add the frozen peas to the skillet and cook for another 2-3 minutes, stirring occasionally.
  4. Pour in the vegetable broth and bring it to a simmer. Let it cook for about 5 minutes to allow the flavors to meld together.
  5. Using a potato masher or the back of a fork, gently mash some of the peas to release their flavors and thicken the sauce slightly.
  6. Stir in the heavy cream and season with salt and pepper to taste. Continue cooking for an additional 2-3 minutes, until the sauce thickens slightly.
  7. Add the cooked pasta to the skillet and toss it in the sauce until it's well coated. Cook for an additional minute, allowing the pasta to absorb the flavors.
  8. Remove from heat and serve the pasta e piselli hot. Top each serving with a generous amount of shredded cheese.

Notes

  • Don't overcook the pasta: Always boil the pasta until it's al dente. This means it should still have a bit of bite to it. Overcooked pasta can become mushy and lose its shape, which isn't ideal for this pasta dish.
  • Fresh Peas: While I often use frozen peas for convenience, you can definitely use fresh peas if they're available. Just make sure to adjust the cooking time as fresh peas may take a bit longer to cook.
  • Making the recipe vegan: You can make this pasta dish vegan by substituting the heavy cream with a non-dairy cream. Also, skip the cheese or use a vegan cheese alternative for serving.
  • Refrigerate: After enjoying your delicious pasta e piselli, you might have some leftovers. Don't worry, you can store this classic Italian pasta with peas in the refrigerator. Simply place the leftover pasta in an airtight container and refrigerate. It will stay fresh for up to 3-4 days.
  • Reheat Instructions: When you're ready to enjoy your pasta dish again, reheating is a cinch. Just transfer the pasta from the fridge to a microwave-safe dish and heat it in the microwave until it's warmed through.
  • Freeze: Unfortunately, this pasta with peas recipe doesn't freeze well. The small pasta, whether you use ditalini pasta or small shells, tends to become mushy when thawed and reheated. For the best texture and flavor, it's recommended to enjoy your pasta e piselli fresh or within a few days from the fridge.

Nutrition Information

Calories 178kcal (9%) Carbohydrates 10g (3%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 34mg (11%) Sodium 246mg (10%) Potassium 163mg (5%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 840IU (17%) Vitamin C 17mg (19%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 178

% Daily Value*

Calories 178kcal 9%
Carbohydrates 10g 3%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 34mg 11%
Sodium 246mg 10%
Potassium 163mg 3%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 840IU 17%
Vitamin C 17mg 19%
Calcium 38mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.