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This easy pasta and peas recipe is the perfect recipe for a quick meal for you and your family that tastes great. This recipe can be on your dinner table in just 10 minutes – not kidding.
Although pasta and peas is exactly what it sounds like, this recipe uses additional simple Italian ingredients that add a burst of flavor.
Italian pasta and peas is a flexible recipe and you can add additional ingredients for even more flavor. I’ll share these with you below.
Pasta and Peas Recipe
Peas are used in quite a bit of Italian cooking, so it’s no surprise that peas and pasta go hand-in-hand.
The peas in this recipe will taste amazing thanks to the garlic, cheese, and olive oil, making this an amazing pasta and peas recipe.
Do your best to find sweet peas for this recipe. I find the sweetness adds a nice compliment to the pasta.
The fresh garlic and peas together make a great duo and it’s not a combination that lays heavy on the stomach.
Try cooking the garlic so it starts to brown just a little if you want a slight nutty or roasted garlic flavor.
With this recipe, I’m not sure you can get much simpler. You have to give it a try.
Did you know many Italians even add peas to their meatloafs!
Pasta and Peas is a no-sauce 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. It uses olive oil and garlic as the base.
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.
Can You Cook the Peas and Pasta Together?
Do not cook the pasta and peas together.
Instead you cook the peas with the olive oil and garlic in a saute pan while the pasta is cooking.
Saute the peas over medium heat making sure not to burn the garlic. If the garlic browns you will get a roasted garlic flavor which is still good, but a very different flavor.
Pasta, Peas and Bacon
A common variation of this Italian recipe is to add in bacon with the peas. Since I try to keep this a vegetarian recipe, I do not use the bacon.
However, I’m sure adding the bacon will also taste very good.
Long Pasta vs. Short Pasta
As always, I rarely follow hard and fast rules, and neither do you.
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 pasta like rigatoni might not do so well.
It comes down to personal preference.
Yet again, don’t let any of that stop you.
The recipe is so good.
Is it okay to use frozen peas with pasta?
Ladies and gents, using frozen peas with this pasta dish work great!
I love recipes where you can use frozen vegetables as it just makes cooking so much easier.
I’ve never cooked this with 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 15 minutes.
What Goes with Pasta and Peas?
Pasta and peas can be eaten anytime of year, so you can compliment your recipe with seasonal fruits or vegetables or meats which make great side dishes.
Avoid any starchy side dishes like potatoes since the pasta is a starch.
Here are a few recipes you can try for sides.
Breaded Chicken Breasts
Tomato and Mozzarella Salad
Broccoli and Garlic
How to Make Pasta and Peas
Here’s the recipe for how to make pasta and peas. Follow the steps and you’ll be amazed at how easy this delicious recipe is.
Italian Recipe for Pasta and Peas with Garlic
This is one of my go-to Italian recipes when I am short on time and want something quick and healthy with my pasta! Dinner is ready by the time pasta is done boiling!
- 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
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Kitchenware, Gadgets, and Tools Recommended for Use in this Recipe: