Creamy Pasta and Peas Risotto Style, an easy-to-prepare and extremely flavorful first course where you only dirty one pot!
This pasta and peas is tasty and original, and the use of fresh spreadable cheese makes it super creamy.
For this recipe, I chose to use small pasta tubes, but feel free to use your preferred pasta type (it also works wonderfully with mixed pasta or small shells, for example).
The risotto-style cooking of the pasta (also known as one-pot pasta) shortens the preparation time and definitely keeps the kitchen cleaner!
Also try these delicious first courses:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 522.65 (Kcal)
- Carbohydrates 72.40 (g) of which sugars 5.40 (g)
- Proteins 20.37 (g)
- Fat 18.63 (g) of which saturated 2.23 (g)of which unsaturated 1.72 (g)
- Fibers 4.66 (g)
- Sodium 659.88 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Pasta and Peas Risotto Style Ingredients
- 12 oz small pasta tubes (small)
- 7 oz peas (fresh or frozen)
- 1 yellow onion
- 4 tbsps grated Parmesan cheese
- 5 oz spreadable cheese
- to taste black pepper
- to taste coarse salt
- to taste extra virgin olive oil
Tools
- Pot
- Kettle
- Immersion Blender
- Kitchen Scale
- Cutting Board
- Ladles
Creamy Pasta and Peas Risotto Style Recipe
Disclaimer: the “Tools” section contains affiliate links
Start the preparation of the creamy pasta and peas risotto by peeling and chopping the onion.
Heat a little extra virgin olive oil in a pot, add the onion, and sauté for a couple of minutes.
Add the peas and cook for 5-7 minutes.
If using larger peas, extend the cooking time by 3-5 minutes.
Blend 3/4 of the peas with the onion and return the cream to the pot.
If using a stainless steel pot, you can do this directly in the pot.
Add the small pasta tubes and mix well.
Cover everything with boiling water and add a pinch of coarse salt.
Cook the pasta for the time indicated on the package, stirring occasionally and adding more hot water if it dries out too much.
Turn off the heat and taste: if necessary, adjust the salt.
Season with black pepper and grated Parmesan cheese.
Finish the preparation by adding the fresh spreadable cheese: mix well until you obtain a super creamy pasta!
Immediately serve the creamy pasta and peas risotto style with a drizzle of raw extra virgin olive oil and more black pepper to taste.
Creamy Pasta and Peas Risotto Style
Consult this section to clarify your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
Also try the PEA AND BASIL CREAM.
FAQ (Frequently Asked Questions)
Can I replace the fresh spreadable cheese?
Yes, you can use stracchino or robiola, but the pasta will have a stronger cheese flavor.
Can I make it in advance?
No, I recommend enjoying it immediately to appreciate it at its best.
Can I use this sauce for risotto?
Absolutely yes, but add the pea cream halfway through the rice cooking.
With peas, you can also prepare PEA HUMMUS
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