Pasta and Peas

This easy pasta and peas recipe is the perfect choice for a quick Italian meal for you and your family that tastes great. It’s one my easiest pasta recipes and can be on the dinner table in just 20 minutes or less – not kidding.

Recipe Summary

This recipe is exactly what the name implies, with the main ingredients being both pasta and peas. This Italian dish is a flexible recipe that you can keep as simple as you want or use some of my variation ideas which I mention later.

I first had this recipe while visiting my Italian in-laws early in my marriage. I wasn’t particularly fond of eating peas, but this recipe quickly became the exception.

I think a large part has to do with how I cook the peas, which I explain below. I hope you enjoy this recipe as much as we do!

Recipe Ingredients

Here are the ingredients you’ll need to make this recipe. As you’ll see it’s crazy simple.

• Linguine or other long pasta.
• Sweet peas. I use frozen peas.
• Thinly sliced garlic. I do not mince the garlic.
• Extra virgin olive oil
• Romano cheese. Parmesan Reggiano will work too, but Romano adds more flavor.
• Salt & pepper (optional)

Step by Step Instructions

This is the process for how you can make this easy peas and pasta dinner. For specific measurements refer to the recipe card below.

Step 1. Bring a large saucepan of water to a boil and add your pasta. Cook according to package instructions. When done, reserve 1/2 cup of the pasta water and then drain and set aside.

Step 2. Meanwhile, in a large frying pan (enough to hold the pasta later), over med-high heat add frozen peas and cook for 1 minute.

Step 3. Add the sliced garlic and enough water to cover the peas. Let the peas cook approximately 10 to 15 minutes in the water until the water is nearly evaporated. Add additional water if it evaporates before the peas are done.

Step 4. Lower heat to simmer and add the olive oil making sure to coat the peas. Keep a watchful eye, making sure not to burn the garlic. If needed add some water or more olive oil.

Pro Tip: I find that adding the olive oil after the peas are cooked towards the end, gives the peas much more flavor in the dish.

Step 5. Transfer the pasta to the frying pan and toss with the peas so the pasta is coated with the olive oil.

Step 6. Serve the pasta topped with grated Italian cheese (preferably Romano), and pepper.

Pro Tip: Use the extra pasta water if the pasta is too dry and you need to loosen the noodles.

Recipe Tips

• For a variation, add bacon, pancetta, onions, shrimp, or other vegetables like asparagus.
• Use sweet peas for a balanced, slightly sweet flavor. Regular peas can be used but may lack some flavor.
• Use a good quality extra virgin olive oil for the best flavor. Regular olive oil won’t have the same richness.
• Some types of peas take longer to cook than others. Adjust as needed and make sure your peas are thoroughly cooked before adding in the pasta.

Recipe Video

Recipe Card

Pasta and Peas Recipe

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!

4.67 from 9 votes

Print Pin Recipe Rate

Course: Main Dish

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

Calories: 154kcal

Author: Liz

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Ingredients

• ▢ 3/4 lb linguine or other pasta -preferably long
• ▢ 2 Cups frozen (or fresh) peas adjust to taste
• ▢ 2 cloves of garlic sliced thin
• ▢ 3 Tbsp extra virgin olive oil
• ▢ dash pepper optional
• ▢ Romano or Parmesan cheese for topping at end

Instructions

• In sauce pan begin to boil the water for the pasta. Cook according to package instructions. When done, reserve 1/2 cup of the pasta water, drain pasta and set aside.
  3/4 lb linguine or other pasta -preferably long
• Meanwhile, in a large frying pan (enough to hold the pasta later), over med-high heat add frozen peas and cook for 1 minute.
  2 Cups frozen (or fresh) peas
• Add the sliced garlic and enough water to cover the peas. Let the peas cook approximately 10 to 15 minutes in the water until the water is nearly evaporated. Add additional water if it evaporates before the peas are done.
  2 cloves of garlic sliced thin
• When water is nearly evaporated, lower heat to Simmer and add in the 3 Tbsp of olive oil and make sure to coat the peas.
  3 Tbsp extra virgin olive oil
• Keep a watchful eye, making sure not to burn the garlic. If needed add some water or more olive oil.
• Transfer the pasta to the frying pan and toss so the pasta is coated with the olive oil.
• Serve the pasta and top with grated Italian cheese (preferably Romano) and black pepper if using.
  Romano or Parmesan cheese for topping at end, dash pepper
• Use the extra pasta water if the pasta is too dry to loosen the noodles.

Video

Notes

Nutritional Data is estimations based off of API Calculations.

1. Serve with Italian or other artisan bread on the side.
2. Also, the reason for slicing garlic instead of dicing or crushing it is that the slicing 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.
3. Different types of peas cook at different speeds, so make sure they are fully cooked before serving.

Nutrition

Calories: 154kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 4mg | Potassium: 183mg | Fiber: 4g | Sugar: 4g | Vitamin A: 555IU | Vitamin C: 29mg | Calcium: 21mg | Iron: 1mg

Pasta Type to Use

I recommend using linguine or spaghetti because the olive oil base coats long pasta more evenly.

While short pasta like rotini can work, I find that it doesn’t absorb the flavors as well. That said, feel free to experiment!

What Goes with Pasta and Peas?

This dish pairs well with light, fresh sides. Avoid starchy sides like potatoes since pasta is already a starch. Here are some great pairings:

Sauteed zucchini in olive oil and garlic goes great with pasta dishes.

If you like pasta with chicken, try these Italian oven baked breaded chicken breasts.

For a nice refreshing salad, try this tomato and mozzarella salad.