This is an amazingly simple recipe that uses pasta and peas (frozen works great!) and other common ingredients. It is super quick to prepare and get on the table.
Not to mention it is great for leftovers.
I made this recipe the other week and decided I had to write about it. Many of my readers are in the same boat as I am… busy busy busy! If you fit in this category, you will love this recipe (unless you hate peas). I thought of using peas, because I’ve come to learn that peas are actually used more than I realized in Italian recipes. Many Italians even add peas to their meatloafs!
What does it Taste Like with the Peas?
I have to address this first because peas in this recipe taste amazing and different thanks to the garlic and olive oil. They keep some of the sweetness, but even if you let a few of the garlic pieces cook too long by accident (um yeah… that’s me), you actually end up with a little nutty flavor.
The fresh garlic and peas together make a great duo and it’s not a combination that lays heavy. With this recipe, I’m not sure you can get much simpler. You have to give it a try.
A Sauce-less Pasta Recipe
One of the best things about this recipe, is that it doesn’t use any sauce. No red marinara tomato sauce and no white Alfredo sauce. This makes it even more convenient because you don’t have to worry about any preheating sauce, or thawing sauce you had in the freezer.
Long Pasta vs. Short Pasta
As always, I rarely follow hard and fast rules. But with this recipe I do recommend some linguine. If you don’t have any, you’re fine with regular spaghetti or even angel hair.
On the other hand, use whatever you have. I think since the olive oil is the base, it coats the long pasta better for an even flavor, while something curly like rigatoni might not do so well.
Yet again, don’t let that stop you. The recipe is so good.
Frozen Peas or Fresh?
Ladies and gents, frozen peas work great! I love recipes where you can use frozen vegetables as it just makes cooking so much easier. I’ve never cooked fresh peas, so I can’t talk about how to cook them but I’d imagine it would be the same in this recipe as frozen.
Another time saver for this recipe is that the peas don’t have to be boiled like you normally do. Instead, you cook them by letting them simmer with the olive oil and garlic in a frying pan while your pasta water is boiling and you cook the pasta.
This means by the time your linguine (angel hair doesn’t count since it cooks super fast), is done and ready, your peas and pseudo sauce is ready. Transfer the linguine to the frying pan (always save some of the pasta water!!!), mix it up and serve.
Seriously – less than 20 minutes.
So without further adieu, here’s the recipe:
Italian Recipe for Pasta and Peas with Garlic
- 3 TBSP extra virgin olive oil
- 1/4 Cup frozen peas
- 2 cloves of garlic sliced thin
- 3/4 lb linguine or other pasta -preferably long
In sauce pan begin to boil the water for the pasta
In a large frying pan (enough to hold the pasta later), over med-high heat add frozen peas, and garlic and add enough water to cover slightly
When water is about gone, lower heat to Low and add in the 3 TBSP of olive oil and make sure to coat ingredients
Keep a watchful eye, making sure not to burn the garlic. If needed add some water or more olive oil
Meanwhile, add the pasta to the boiling water and cook until aldente
When pasta is finished, transfer the pasta to the frying pan and toss so the pasta is coated with the olive oil making sure to keep aside about a 1/2 cup or so of the pasta water (important).
Serve the pasta and top with grated Italian cheese (preferably Romano).
Use the extra pasta water if the pasta is too dry. It's also important to add the pasta water in with any left over pasta containers so when you reheat it, it won't be dry and you don't water it down in flavor with non-pasta water.
- Serve with Italian or other artisan bread on the side.
- Also, the reason for slicing garlic instead of dicing or crushing is that the slicking helps keep it from being too pungent. The sliced garlic allows for the olive oil to still pick up the flavor, but not so strong that it may turn off garlic sensitive eaters. It's also easier for people who don't want to eat garlic to move it to the side, which you can't do if it's crushed obviously.
- Don't forget a salad
Kitchenware, Gadgets, and Tools Recommended for Use in this Recipe: