For me, pasta with peas is 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. Although it’s a classic of our tradition, my version is incredibly quick, perfect when you have little time but don’t want to give up genuine taste.
The secret? Use frozen peas and cook the pasta directly in the sauce, somewhat like a risotto. I promise you a creamy, tasty first course ready in less than half an hour!
And in less than 10 minutes you can also make pasta with peas using an Instant Pot. Read the post and find out how.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 11.3 oz pasta (short type like farfalle, ditali rigati, etc. Substitute pasta type for a gluten-free version)
- 10.6 oz frozen peas
- 1/2 onion (medium or a shallot)
- 4 tablespoons extra virgin olive oil
- 4 cups water (boiling)
- 2 tablespoons chopped parsley (frozen or fresh)
- to taste salt
- to taste pepper
Tools
- 1 Pot
- 1 Kettle
- 1 Knife
- 1 Spoon
- 1 Instant pot
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 transparent, without browning.
When the onion is halfway through cooking, add the frozen peas. Sauté for 2-3 minutes, stirring.
Pour the boiling water (about 3.4 cups) over the peas. Add enough 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 and concentrated broth.
Raise the heat to high. As soon as the broth starts to boil vigorously again, add the short pasta.
Check that 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 quantity).
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 cooked al dente, turn off the heat and add a final sprinkle of pepper (and, if desired, grated Parmesan).
Serve immediately on plates. Enjoy this simple dish that warms the heart!
Turn on the Instant Pot and activate Sauté. Pour a drizzle of oil into the pot, add the chopped onion, and sauté. Halfway through sautéing, add the frozen peas and continue to flavor them for a few more minutes.
In the meantime, heat some water in the kettle: it helps shorten the time and doesn’t interrupt the peas’ cooking. Pour the hot water into the pot (for 4 people, about 3.2 cups), add salt, pepper, and then the pasta. Stir well.
Press Stop to exit Sauté, close the lid, and set Pressure Cook to High for 2 minutes if the pasta cooks in 6 minutes. If your pasta has a cooking time of 12 minutes, 5 minutes are enough. Press Start.
When cooking ends, perform a quick release by moving the valve to Vent. As soon as the valve drops, you can open the lid. Add chopped parsley, stir, and serve.Link to the VIDEO RECIPE https://youtu.be/_3VdBYO-LVI
Tips, Tricks, and Variations
For a salty touch: Add 50g of pancetta or diced cooked ham to the pot along with the onion, browning it well.
Creaminess: Creaminess is achieved by stirring the pasta at the end of cooking, thanks to the starch released with the “risotto” method. No extra fats needed!
Make-ahead: You can prepare the pea sauce in advance and store it. When you’re ready to eat, bring it back to a boil and add the pasta.
FAQ – Pasta and Peas
Can I use fresh peas?
Certainly! If you use fresh peas, increase the initial cooking time slightly (25-30 minutes) to make sure they are 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, even better! The fresh parsley, added at the end, will give a more intense aroma.
And voila, your plate of pasta and peas is ready!
I wanted to share with you this simple and risotto-style version because I believe the truest flavors are often the quickest to prepare. There’s nothing more comforting than this creamy texture given by the starch enveloping the pasta, without the need for extra fats!
I hope this recipe warms 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!
