Pasta and Peas is a recipe I don’t prepare very often and when I made it for the photo, it was to prepare lunch for my husband to take to work.
Both my husband and my son really like peas, and I often prepare them as a soup, but mostly plain.
That day I made peas, arranged the final dish, and prepared the pasta with peas as you see in the picture, and my husband tasted it… it was almost too good to save any for the next day’s lunch… he might have eaten it all right then.
I rarely eat cooked vegetables, preferring them raw, but luckily I have guinea pigs for my recipes of this type.
Have you ever made it like this?
Follow my recipe, and if you replicate it, feel free to send me your photos. If you like, I’ll post them on my Facebook page with your name.
Approximately 470 Kcal per person
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for making Pasta and Peas
- 6.35 oz short pasta
- 10.58 oz fresh or frozen peas
- to taste salt
- 1 medium onion
- 3 tbsp extra virgin olive oil
- 14.11 oz peeled tomatoes
- to taste pepper
Preparation of Pasta and Peas
First, put the coarsely chopped onion with the evo oil in a high-edged steel saucepan, and sauté a bit while stirring
then add the tomatoes passed through a strainer and mix well, cooking for a couple of minutes.
Next, adjust with salt, pepper, and add the peas, mix well, cover with the lid, and continue cooking covered, stirring occasionally.
It will take a little more than an hour, but it also depends on the type of peas, the ones I buy never have the same cooking time.
In the meantime, prepare the saucepan with salted water for the pasta, and when the peas are cooked, bring the water to a boil, drop the pasta, and cook al dente.
Once the pasta is cooked, drain it and toss it into the saucepan with the peas, cooking for about a minute while continuously stirring, then serve hot.
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