Pasta with Peas Recipe

green bowl with pasta and peas and spoon

When you're in a hurry to get dinner on the table and want something quick, nourishing and comforting Pasta with Peas and Potatoes is the dish that the whole family will enjoy!

Course Main Course

Cuisine Italian

Keyword pasta with peas and potatoes

Prep Time 5

Cook Time 25

Servings servings

Calories 414kcal

Author Nadia Fazio

Ingredients

3 tbsp olive oil divided
small onion diced
1 large potato peeled and cubed
2 cups frozen peas
5 cups water
225 grams small pasta (1/2 pound)
salt and pepper to taste
grated Parmigiano cheese for serving

Instructions

Heat 2 tbsp of the olive oil in a large sauce pan and sauté the onion until golden, about 2 minutes.
Stir in the peeled, cubed potato. Add a pinch of salt, stir and cook, covered on low heat for 5 minutes.
Uncover and add frozen peas. Cook, stirring, for 1 minute. Pour in 5 cups of water, salt and bring to a boil. Lower to a simmer, cover and cook for 10 minutes.
Uncover and add small pasta of your choice. Cook until al dente. Adjust seasoning if necessary. Remove from heat and drizzle lightly with olive oil before serving.
Serve with plenty of grated Parmigiano cheese at the table.

Notes

For extra flavor, brown some cubed pancetta along with the diced onion in the first step of the recipe.
If you want to add more color, add 1 cup of tomato passata (tomato purée) after you have sauted the onions in step 1.
Substitute fresh garden peas for frozen ones if you have access to them during the summer.
Add small pasta of your choice: small shells
If you prefer a soupier version, add an extra cup of water.
This soup is delicious reheated the following day as the texture becomes creamier and thicker. Keep refrigerated for up to 3 days.

Nutrition