Creamy pasta with peas and delicious. The recipe I want to tell you about today is that of a first course with peas in a very creamy and exquisite version. For the peas, you can use either the fresh peas found on the market stalls at this time, or the frozen ones which are certainly more practical and versatile. With just a few simple ingredients and in a few minutes, you can serve a delicious dish that I’m sure will win over your family as it has won over me and my small family. I cooked the peas as usual in a saucepan, then I blended half of them into a cream using an immersion blender. For the pasta, I used small tubular pasta, but you can also use another type of short pasta. I recommend not missing the recipe for Baked white pasta with peas and the recipe for Cuttlefish with peas. If you like peas, this is definitely a recipe not to be missed. Let’s head to the kitchen and prepare together a delicious Creamy pasta with peas
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Energy 303.98 (Kcal)
- Carbohydrates 54.86 (g) of which sugars 4.30 (g)
- Proteins 13.36 (g)
- Fat 4.76 (g) of which saturated 1.51 (g)of which unsaturated 1.21 (g)
- Fibers 3.98 (g)
- Sodium 368.42 (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
- 8.5 oz small tubular pasta
- 10.5 oz frozen peas
- 1 white onion (medium)
- as needed extra virgin olive oil
- 3.5 cups vegetable broth
- 1.75 oz grated Parmesan cheese
- as needed salt
- 1 pinch pepper
What you need
- Immersion Blender
How to prepare Creamy Pasta with Peas
To prepare this recipe, I used frozen peas, but if you prefer, fresh ones are also fine when in season. Pour 3 tablespoons of extra virgin olive oil and the peeled and very finely sliced onion into a saucepan. Add the peas still frozen and let them sauté for 3-4 minutes over medium heat, stirring often with a wooden spoon.
Pour the vegetable broth over the peas and cook on low heat for 20-25 minutes. While the peas are cooking, also cook the pasta, the small tubular or another type of short pasta, in plenty of salted water. Remember to save some of the cooking water before draining the pasta. At the end of cooking, adjust the salt of the peas.
Transfer half of the peas into the cup of an immersion blender, add the grated Parmesan cheese and a few tablespoons of the pasta cooking water. Blend to obtain a delicious pea cream. Pour both the pasta and the pea cream back into the saucepan with the peas.
Also add a pinch of pepper. Stir well over low heat, and to make the dish creamier, add a few tablespoons of the pasta cooking water. Serve.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
For a tastier dish, you can add 3.5 oz of sweet or smoked bacon in small cubes to the peas
Don’t miss the recipe for Baked Pasta with Peas
