Pasta with Peas, or Pasta e Piselli in Italian, is an easy, creamy one-pot dinner or side dish that comes together in about 20 minutes.

Perfect for busy days when you need to get dinner on the table in a hurry!

Pasta with peas topped with fresh basil in white bowl.

Kids and adults alike enjoy the simplicity of this quick and easy Italian classic.

I used ditalini pasta mainly because, while it seems to be the one of the most popular and traditional noodle shapes for this dish.

I also happen to think it’s adorable and fun to eat.

Any similarly small pasta shape, such as orecchiette, rotelle, or mini shells are also good choices.

Table of Contents

Ingredients for Pasta with Peas

You will need:

1 1/2 cups ditalini pasta
3 tablespoons vegan butter
1 teaspoon garlic, minced
1 cup frozen peas, thawed
1/2 teaspoon salt
4 tablespoons vegan Parmesan cheese, shredded and divided
2 tablespoons fresh basil, chopped

How to Make Pasta with Peas

STEP ONE: In a large saucepan, cook the ditalini pasta according to package directions, reserving 1/3 cup cooking water. Drain and set aside.

STEP TWO: Into the saucepan used for the pasta, over medium-low heat, add the butter. When the butter is melted, add the garlic and cook for 1 minute, until very lightly golden in color.

STEP THREE: Add the peas, reserved pasta cooking water, and salt. Bring to a simmer, then cover and cook for 5 minutes.

STEP FOUR: Using a slotted spoon, remove half the peas and set aside.

STEP FIVE: Using an immersion blender, or transferring to a stand blender, puree the mixture until the consistency is smooth.

STEP SIX: Add the cooked ditalini to the saucepan, then stir to coat.

STEP SEVEN: Add the reserved peas then use salt to adjust the seasoning to taste.

STEP EIGHT: Top with chopped basil and remaining 2 tablespoons Parmesan cheese, then serve warm.

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