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–+ servings
Pasta and peas served warm in a simple bowl with olive oil and Parmesan.

Easy Pasta and Peas (6 Ingredients, One-Pot)

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Nico Pallotta

  • 4 tablespoons (60 ml) olive oil extra virgin
  • 1 medium onion finely chopped
  • 1 pound (450 g) frozen peas no need to thaw
  • 2 cups (500 ml) vegetable broth plus more water or broth as needed
  • 8 ounces (230 g) short pasta ditalini, small shells, orzo, fusilli, conchiglie, etc.
  • ¾ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper freshly ground
  • ½ cup (50 g) grated parmesan best if Parmigiano Reggiano, Grana Padano, or Pecorino Romano - add more to taste

  • 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.
    Step 1 Chopped onion cooking gently in olive oil in a wide pan.
  • 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.
    Step 2 Frozen peas added to softened onion in the pan.
  • 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.
    Step 3 Pasta cooking in vegetable broth with peas creating a creamy sauce.
  • 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.
    Step 4 Grated Parmesan stirred into pasta off the heat until glossy.
Substitutions
  • 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
 
Tips
  • 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
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