Pasta and peas with potatoes is a humble yet flavorful dish, an inexpensive recipe ideal for winter.

Very simple, suitable for family lunches. A very quick and light recipe to prepare, but rich and tasty.

I defined it as humble yet rich because it’s made of simple, inexpensive ingredients like leek, peas, potatoes, and carrots, yet it is rich in flavor.

For pasta, I used spaghetti which I broke, but any short pasta you prefer will work.

You can enrich it with cheese rinds cut into cubes which will melt during cooking, or enjoy it as is, with a sprinkle of grated cheese.

This is one of those dishes that can transport me back to my childhood.

And look at those beautiful colors to serve at the table!

Difficulty: Very Easy
Cost: Very Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

282.87 Kcal

calories per serving

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Energy 282.87 (Kcal)
Carbohydrates 39.01 (g) of which sugars 3.44 (g)
Proteins 9.61 (g)
Fat 10.39 (g) of which saturated 2.87 (g)of which unsaturated 1.29 (g)
Fibers 4.65 (g)
Sodium 967.97 (mg)

Indicative values for a portion of 200 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

Ingredients for Pasta and Peas with Potatoes

3 potatoes (medium size)
1 leek (the white part)
1 3/4 cups frozen peas
1 cup carrot
8 oz spaghetti (broken or any preferred pasta)
1 tbsp tomato paste
to taste extra virgin olive oil
1 parmesan rind (optional)
salt
pepper

Tools

Casserole
Peeler
Lid

Steps for Pasta and Peas with Potatoes

To prepare pasta and peas with potatoes, start by removing the first outer leaf of the leeks by slightly scoring it with the tip of a knife.
Rinse them well under running water. Then cut them into slices about half a centimeter thick.
Wash and peel, then cut the carrot into cubes.
Pour a drizzle of oil in a tall casserole and sauté the leek and the carrot for a few minutes over low heat.
Meanwhile, peel and cut the potatoes.
Cut them into cubes about 2 centimeters in size.
Add them to the leeks and let them sauté for a couple of minutes.
Add the frozen peas as well.
Sauté all the ingredients well for a few minutes then cover with a liter of water and bring to a boil.
Adjust the salt and add the tomato paste. It will give a nice color to the soup.
Once boiling again, let it cook on low heat for 30 minutes.
I took a cheese rind, scraped its surface, washed it, then cut it into small cubes and added it to the soup.
Adjust the salt and finally add the pasta, cooking it for the time indicated on the package.
Finish cooking, stirring occasionally and adding a little hot water, if needed.
Serve it hot with some grated parmesan cheese.
Enjoy your meal.

Storage and Advice

As always, my main advice is to buy high-quality ingredients.

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