I'm a firm believer that not every recipe needs to be complicated and unique. On nights that you are short on time (or energy!) you need to have simple, easy recipes on hand. Our Pasta and Peas recipe checks all those boxes, it's ready in 20 minutes, uses pantry staple ingredients, and it is a satisfying meal the whole family will enjoy. So, for those busy nights give this recipe a try!
Recipe Ingredient Notes
- Pesto- use whatever your preferred store brand is, or see recipe variations for more sauce ideas.
- Rotini pasta- we prefer twisted pasta, the bigger surface area of pasta gives the sauce something to cling to but you can use any shape of pasta you'd like.
- Frozen peas- you can substitute with fresh peas as well.
- Toasted pine nuts-feel free to swap with walnuts, almonds or sunflower seeds.
If you are looking for more pasta dishes consider our Chicken Margherita with Pasta or Tortellini Pasta Salad with Pesto.
Recipe Variations
- No pesto, no problem! This Italian pasta and peas meal also tasted great with a drizzle of olive oil, salt and pepper and freshly grated parmesan cheese.
- Red sauce- swap the pesto for marinara sauce.
- Pasta and peas with bacon- omit the pesto, stir in a bit of olive oil, parmesan and bacon.
- Pasta with pancetta and peas- swap pesto with pancetta and add in parmesan (to taste) and ½ of a juiced lemon
- Mushrooms and peas pasta- add mushrooms and create a sauce by sautéing mushrooms in butter, adding garlic, and one tablespoon of flour, deglaze with white wine and add broth to your desired thickness.
- Pasta with sausage and peas- use our pea pasta recipe as directed but in the end add in your favorite (cooked and sliced) sausage.
Ways to Enjoy Every Bite
Make this a complete meal by turning this recipe into pasta and peas with bacon, pasta with pancetta and peas, pasta with prosciutto, shrimp or even sausage! Or use it as a side dish and pair it with Cast Iron Skillet Chicken.
We have chosen our recipe variations carefully to make sure this recipe adapts to every family's personal taste. My personal favorite is the pine nuts!
How to Make Pea Pasta
Step 1: Bring a large pot of salted water to a boil. Add pasta and cook for 1 minute less than the package directions.
Add peas during the last minute of cooking.
Step 2: Scoop out 1 cup of pasta water and set aside, then drain the pasta and peas.
Step 3: Whisk pesto and ¼ cup of reserved pasta water in a large bowl. Add pasta and peas, tossing to coat.
Add more pasta water if needed and season with salt and pepper to taste.
Step 4: Top with toasted pine nuts or your favorite add-ins. Enjoy warm, at room temperature, or chilled.
FAQ
Frozen peas work well and are a convenient ingredient for this recipe. However, fresh peas work well too although they might need an extra minute or two to cook through.
Pasta water contains starches which help give the sauce a smooth texture that clings to the pasta. It also helps thicken the sauce without giving it a watered down taste.
Yes! Chicken tastes great with this recipe but so does steak bites, shrimp, crispy pancetta, or white beans.
Recipe Tips from Mrs. G
- Follow the cooking instructions according to the pasta of choice
- Avoid a mess- use a large enough pot
- For leftovers- add a bit of olive oil before storing to avoid it drying out.
Storing Leftovers
Store leftover pasta in an airtight container in the refrigerator for up to three days. To keep it fresh, toss it with a little olive oil before storing to prevent sticking.For warm leftovers, reheat in a large skillet over low heat with a splash of water or broth to bring back moisture. You can also microwave it in short intervals, stirring in between to evenly warm it up.
Pasta with Peas
Equipment
- large saucepan (for pasta)
- colander
- large serving bowl
Ingredients
- 16 ounces rotini pasta or rigatoni, bowtie, or other small pasta
- 2 cups frozen peas
- ½ cup pesto sauce
Optional add ins
- ¼ cup toasted pine nuts
- ¼ cup sautéed mushrooms see recipe notes below for variations
- ¼ cup diced pancetta
- ¼ cup Parmesan
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute less than al dente (check the time on the box as different brands will have different cook times and subtract one minute from cooking time).
- Add the peas and cook for an additional minute, or just until al dente.
- Remove 1 cup of pasta water, then drain the pasta and peas.
- Add the pesto and ¼ cup of pasta water to a large bowl. Whisk to combine. Add the pasta and peas to the bowl and toss to combine. If the pasta is too dry, add an additional ¼ cup of starchy pasta water. Season with kosher salt and black pepper to taste.
- Garnish with toasted pine nuts or any additional add ins. This pasta can be enjoyed warm, at room temperature, or chilled.
Notes
- If you can't find toasted pine nuts in the grocery store, you can toast raw nuts in a dry skillet over medium heat for 2-3 minutes, or just until fragrant.
- We are using rotini pasta, but you could use any shape, like bowtie or cellentani - we recommend dried pasta, not fresh pasta.
- Frozen peas are a great shortcut for when fresh peas aren't in season, if you have access to fresh peas, use those instead!
- No pesto, no problem! Drizzle with olive oil, salt and pepper and freshly grated parmesan cheese.
- Red sauce- swap the pesto for marinara sauce.
- Pasta and peas with bacon- omit the pesto, stir in a bit of olive oil, parmesan and bacon.
- Pasta with pancetta and peas- add in pancetta and parmesan (to taste) and ½ of a juiced lemon
- Mushrooms and peas pasta- add mushrooms and create a sauce by sautéing mushrooms in butter, adding garlic, and one tablespoon of flour, deglaze with white wine and add broth to your desired thickness.
- Pasta with sausage and peas- use recipe as directed but in the end add in your favorite (cooked and sliced) sausage.
- Store leftover pasta in an airtight container in the refrigerator for up to three days. To keep it fresh, toss it with a little olive oil before storing to prevent sticking.
- For warm leftovers, reheat in a large skillet over low heat with a splash of water or broth to bring back moisture. You can also microwave it in short intervals, stirring in between to evenly warm it up.
- Because it can be made in 20 minutes, it's easy enough to make after a busy day. But it can also be made ahead and refrigerated for up to a week, so it's super easy to have ready for lunches during the week.
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