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Pasta with peas topped with fresh basil in white bowl.

Pasta with Peas (Pasta e Piselli)

Kids & adults alike love the simplicity of this quick & easy Italian classic!
5 from 10 votes
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Course: Main Course, Side Dish
Cuisine: Italian
Keyword: 30 minutes or less
Servings: 4
Calories: 345kcal
Author: Holly Gray


  • 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


  • 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.


Calories: 345kcal | Carbohydrates: 53g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 444mg | Potassium: 242mg | Fiber: 4g | Sugar: 4g | Vitamin A: 770IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 1mg
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