The Pasta with peas is for me the quintessence of comfort food. It’s that simple dish, with a reassuring and delicate flavor, that warms the heart and brings you right back home. Despite being a classic of our tradition, my version is incredibly quick, perfect when you have little time but don’t want to compromise on genuine taste.
The secret? Use frozen peas and cook the pasta directly in the sauce, a bit like a risotto. I promise you a creamy, tasty main dish ready in less than half an hour!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 11.3 oz pasta (short type like farfalle, ditali rigati, etc. Substitute the type of pasta for a gluten-free version)
- 10.6 oz frozen peas
- 1/2 onion (medium or one shallot)
- 4 tbsps extra virgin olive oil
- 4 cups water (boiling)
- 2 tbsps chopped parsley (frozen or fresh)
- to taste salt
- to taste pepper
Tools
- 1 Pot
- 1 Kettle
- 1 Knife
- 1 Spoon
Steps
Chop the onion (or shallot) into a very fine brunoise.
Place the oil in a heavy-bottomed pot. Heat the oil over medium heat and add the onion. Sauté gently until it becomes translucent, without browning it.
When the onion is halfway cooked, add the frozen peas. Sauté them for 2-3 minutes, stirring.
Pour the boiling water (about 3.4 cups) over the peas. Add a pinch of coarse salt and pepper.
Cover the pot and let it cook for about 20 minutes on very low heat. This way, the peas will soften and create a flavorful, concentrated broth.
Raise the heat to high. As soon as the broth starts to boil vigorously, add the short pasta.
Check if the broth is enough to cover the pasta. If necessary, add more boiling water. Season with parsley (I added my frozen parsley that I prepare in bulk).
Stir and let it cook for the time indicated on the pasta package (usually 8-10 minutes), stirring often to prevent sticking. The pasta will absorb the starch, making the sauce super creamy.
When the pasta is al dente, turn off the heat and add a final sprinkle of pepper (and, if desired, grated Parmesan cheese).
Serve immediately on plates. Enjoy this simple heartwarming dish!
Tips, Tricks, and Variations
For a salty touch: Add 1.8 oz of bacon or diced cooked ham to the pot along with the onion, sautéing them well.
The creaminess: The creaminess is achieved by stirring the pasta at the end of cooking, thanks to the starch released with the “risotto” method. No added fats are needed!
Make Ahead: You can prepare the pea sauce in advance and store it. When you’re ready to eat, bring it to a boil and add the pasta.
FAQ – Pasta and Peas
Can I use fresh peas?
Absolutely! If using fresh peas, slightly increase the initial cooking time (25-30 minutes) to ensure they are well tender.
Why don’t I drain the pasta?
The “risotto” technique involves cooking the pasta directly in the broth. This way, it releases the starch, which acts as a natural binder and makes the dish incredibly creamier.
Can I use fresh parsley?
Absolutely yes, indeed! Fresh parsley, added at the end, will give an even more intense aroma.
And there you go, your pasta and peas dish is ready!
I wanted to share with you this simple and risotto version because I believe that the truest flavors are often the fastest to prepare. There is nothing more comforting than this creamy texture provided by the starch that envelops the pasta, without needing added fats!
I hope this recipe warm your heart as much as it warms mine. Let me know in the comments if you also have any little secret tricks for pasta and peas!
