This easy pasta and peas is a one-pot, pantry-staple dinner ready in under 30 minutes that’s budget-friendly, filling, and naturally creamy without using cream.
For more easy one-pot dinners, check out our chickpea noodle soup, mushroom gnocchi skillet, three bean orzo soup, and turmeric rice with chickpeas.
Why you’ll love this pasta and peas recipe!
This easy pasta and peas is made with 5 simple pantry staples, cooked in one pot, and ready in less than 30 minutes — perfect for busy days when you still want a proper meal on the table 🍝
Louise and I made this on a rainy day in our home in Pesaro, and we almost finished the whole pot between the two of us. It’s that good. This humble dish, known in Italy as pasta e piselli, delivers so much comfort with very little effort — creamy without cream, gently flavored, and deeply satisfying.
The magic happens when the pasta cooks right in the pan with the peas. The starch released into the water creates a silky sauce, finished off the heat with finely grated Parmigiano so it melts into a smooth, velvety coating.
The result is a pasta with peas that’s naturally creamy, fiber-rich, and protein-rich, fitting easily into a Mediterranean-style way of eating 🌿. Enjoy!
P.S. Love simple, traditional Italian pasta dinners? Don’t miss pasta e fagioli, pasta with chickpeas, or pasta with lentils.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Pasta: Small shapes cook best and help create a creamy sauce. We use malloreddus here, but orzo, ditalini, small shells, tubetti, elbow macaroni, fusilli, rotini, farfalle, penne, or mezze penne all work well. Use whatever you have at home keeping in mind that smaller shapes are easier to cook in this recipe. This flexibility makes it a great easy pasta and peas recipe.
- Frozen peas: Sweet, affordable, and always ready. They give body and color to this Italian pasta with peas. Fresh peas work when in season, but frozen peas are reliable year-round.
- Onion: Adds gentle sweetness and depth. Yellow or white onion is best. Shallots work too.
- Extra virgin olive oil: Essential for richness and flavor. A little extra at the end makes the dish shine.
- Vegetable broth: Adds much more flavor than water. Use low-sodium vegetable broth so you can control the salt. If using water instead, add a bit more salt as it cooks.
- Parmigiano Reggiano: Best grated from a block at home so it melts smoothly into the sauce. Pre-grated cheese doesn’t melt as well, but it works if that’s what you have. Substitute Grana Padano or Pecorino Romano.
How to Make Pasta and Peas
Step 1. Cook the onion
Heat the olive oil in a large pan over medium heat.
Add the chopped onion and cook for a full 5 minutes, stirring often.
The onion should turn soft and translucent. Do not let it brown. This gentle start builds flavor for this weeknight pasta recipe.
Step 2. Add the peas
Add the frozen peas to the pan.
Lower the heat and cook for about 5 minutes, stirring gently so the peas warm through and soften.
Step 3. Add broth and pasta
Pour in the vegetable broth and bring it to a boil.
Once boiling, add the pasta, salt, and black pepper.
Cook for 7–10 minutes, depending on the pasta shape, stirring often so the pasta cooks evenly and doesn’t stick to the pan.
If the pasta looks dry, add a little more hot broth or water.
The pasta should be creamy, not dry and not soupy. Do not drain.
Step 4. Finish and serve
Turn off the heat. This step matters.
Stir in the grated Parmigiano for about 1 minute, until the sauce turns glossy and smooth.
Taste and adjust salt if needed. If the pasta thickens too much after adding the cheese, stir in a small splash of hot water or broth until creamy again.
Serve right away with a drizzle of olive oil and cracked black pepper.
Tips
- Cook the onion slowly so it turns soft and sweet without browning
- Use hot broth when adding liquid so the pasta keeps cooking smoothly
- Add the pasta only once the liquid is boiling for even cooking
- Stir often to prevent sticking and help release starch
- Add liquid a little at a time to control the creaminess
- Don’t drain the pasta the starchy liquid is the sauce
- Turn off the heat before adding cheese so it melts smoothly
- Grate the cheese yourself if possible it melts better than pre-grated
- Too thick after the cheese? Add a little hot water or broth and stir until the sauce loosens up
- Taste at the end and adjust salt after the cheese is added
- Finish with olive oil and black pepper to round out the flavors
Frequently Asked Questions
Yes. If you plan to make it ahead, cook the pasta 2 minutes less than usual so it stays a little firm. The pasta will finish cooking as it cools and again when reheated. When reheating, add a splash of water or broth to bring back the creamy texture.
Store leftovers in an airtight container in the fridge for up to 3 days. Add a little liquid when reheating to bring back the creaminess.
Different pasta shapes need different amounts of liquid. Small shapes like orzo or ditalini usually need about 2 cups of broth, while larger shapes may need 3 to 4 cups. Just add more hot broth or water as the pasta cooks and stir well. It’s very simple, and easy to fix as you go.
Yes. Water works, but the flavor will be lighter. If using water, add a little more salt and finish with extra cheese. You can also add a pinch of dried thyme or oregano while the pasta cooks to bring in more flavor.
The pasta releases starch as it cooks, and the grated cheese melts into the liquid, creating a silky sauce typical of a simple Italian pasta recipe.
Absolutely. Use what you have and what fits your budget. Italian Parmigiano Reggiano melts beautifully, but generic American Parmesan works too, even if the sauce is a little less smooth. You can also experiment with other cheeses you enjoy. A small piece of Gorgonzola makes it rich and bold, cream cheese adds extra creaminess, and cottage cheese or Greek yogurt work well for a softer, protein-rich finish. That said, for us, nothing beats the lightness and full flavor of good Parmigiano.
More Easy Pasta Recipes to Try
- Smashed broccoli pasta
- Easy Lentil orzo
- Easy lentil bolognese
- Mediterranean mushroom pasta
- Greek-Inspired pasta
- Easy hummus pasta
- Mushroom orzo
- Broccoli orzo with white beans
If you try this Pasta and Peas Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Easy Pasta and Peas (6 Ingredients, One-Pot)
Ingredients
- 4 tablespoons olive oil extra virgin
- 1 medium onion finely chopped
- 1 pound frozen peas no need to thaw
- 2 cups vegetable broth plus more water or broth as needed
- 8 ounces short pasta ditalini, small shells, orzo, fusilli, conchiglie, etc.
- ¾ teaspoon salt plus more to taste
- ¼ teaspoon black pepper freshly ground
- ½ cup grated parmesan best if Parmigiano Reggiano, Grana Padano, or Pecorino Romano – add more to taste
Instructions
- Cook the onion: Heat 4 tablespoons olive oil in a large pan over medium heat. Add 1 medium onion (chopped) and cook for about 5 minutes, stirring often, until soft and sweet. Do not let it brown.
- Add the peas: Add 1 pound frozen peas to the pan. Lower the heat and cook for about 5 minutes, stirring gently so they warm through.
- Add broth and pasta: Pour in 2 cups vegetable broth and bring it to a boil. Add 8 ounces short pasta, ¾ teaspoon salt, and ¼ teaspoon black pepper.Cook for 7–10 minutes, stirring often. If the pasta looks dry, add a little more hot broth or water. The pasta should be creamy, not dry and not soupy. Do not drain.
- Finish and serve: Turn off the heat and stir in ½ cup grated parmesan until melted and smooth.If the sauce thickens too much, add a small splash of hot broth or water. Taste, adjust salt if needed, and serve with olive oil and cracked black pepper.
Notes
- Pasta → Malloreddus, orzo, ditalini, small shells, tubetti, elbow macaroni, fusilli, rotini, farfalle, penne, or mezze penne
- Frozen peas → Fresh peas when in season
- Onion → Yellow onion, white onion, or shallots
- Extra virgin olive oil → Any mild olive oil you like
- Vegetable broth → Water plus a little extra salt
- Parmigiano Reggiano → Grana Padano, Pecorino Romano, or pre-grated Parmesan
- Cook the onion slowly so it softens without browning
- Use hot broth so the pasta cooks evenly
- Add pasta only once the liquid is boiling
- Stir often to prevent sticking and release starch
- Add liquid gradually to control creaminess
- Don’t drain the pasta the water is the sauce
- Turn off heat before adding cheese
- Grate cheese yourself for smoother melting
- If too thick, loosen with hot water or broth
- Taste and adjust salt at the end
- Finish with olive oil and black pepper
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Quick, easy, and delicious! We’ve been snowed in for a week and fortunately had all the ingredients on hand, Such a warm, comforting meal… will definitely make again!
I really appreciate the comprehensive nutrition info. I’ve tried 4 or 5 of your recipes in the last couple of weeks and every one was delicious. Thank you
Absolutely delish and so easy, great comfort food.