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!
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.
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.
More Easy Pasta Recipes You’ll Love!
- Vegan Chili Mac Casserole
- Spaghetti with Brussels Sprouts & Bread Crumbs
- Spaghetti Aglio e Olio with Asparagus and Homemade Pecan Parmesan
- Pesto Rigatoni
- Classic Lasagna
Pasta with Peas (Pasta e Piselli)
Ingredients
- 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
Instructions
- In a large saucepan, cook the ditalini pasta according to package directions, reserving 1/3 cup cooking water. Drain and set aside.
- 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.
- Add the peas, reserved pasta cooking water, and salt. Bring to a simmer, then cover and cook for 5 minutes.
- Using a slotted spoon, remove half the peas and set aside.
- Using an immersion blender, or transferring to a stand blender, puree the mixture until the consistency is smooth.
- Add the cooked ditalini to the saucepan, then stir to coat.
- Add the reserved peas then use salt to adjust the seasoning to taste.
- Top with chopped basil and remaining 2 tablespoons Parmesan cheese, then serve warm.
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