Pasta with Peas
Pasta with Peas is surprisingly delicious for how basic the ingredients are. It is perfect for a quick weeknight meal and is made with pantry and freezer staples.
Pasta with Peas is super simple dish that can taste really amazing with a little care and attention to detail. By that I mean, making sure to use pasta and cheese that you really enjoy. Take the time to make sure the onions are sautéed to your liking and perhaps most importantly – salt it well! And maybe a little finish with freshly cracked black pepper and lemon zest, stuff like that! We will talk more about it in the post. Let’s make it!
Ingredients
Pasta with peas
Pasta – I used rotini and a pasta shape with some nooks and cranny’s works best so all the peas don’t fall to the bottom, but you could still use any type of pasta. You may just have to stir it before serving.
Peas – Fresh or frozen peas will work just fine. I usually use frozen because I always have them on hand.
Onion – I use white or yellow onion when making pasta with peas.
Parmesan cheese – I like to use freshly grated for a super simple dish like this, but pre-grated will do in a pinch, Trader Joe’s is my favorite for pre-grated.
Butter – I use salted butter in this recipe. If you only have unsalted, that’s fine, you might just need a touch of extra salt.
Lemon – zest and juice for extra bright lemony flavor.
Salt & pepper – I love to use freshly cracked black pepper for a simple dish like this.
Optional additions if you have it: Fresh herbs like parsley or basil
How to make it
Start water to boil your pasta. Note: you will need to reserve some of the pasta water for adding in later. Pasta is most enjoyable to eat when cooked to ‘al dente’ which means ‘to the tooth’ in italian. But in practical terms it means the pasta still has a little bite or firmness to it (e.g. not mushy). So like I mentioned above, in a simple dish like this, you want to check the pasta frequently and drain the water as soon as its ready, just make sure to reserve a little pasta water 🙂
Meanwhile, chop the onion and heat a large saute pan or skillet with a little butter. Add the onion, sprinkle with salt and pepper. Cook until onions are tender. Then add the garlic and cook briefly before adding in the peas. Sprinkle with a little salt and pepper again after you add the peas.
Add the pasta water, and allow peas to simmer for a few minutes, then add parmesan, more butter, lemon juice and zest.
Now is a good time to give the dish a taste. Add another squeeze of lemon or sprinkle of salt if you think it needs it. Serve topped with more parm, freshly cracked black pepper and extra lemon wedges.
Tried this recipe?
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Is pasta and peas good for you?
Pasta and peas can be a nutritious meal! For a healthier take on this dish, use whole wheat pasta. It has more fiber and nutrients than white pasta does. Peas are of course healthy as the add fiber and vitamins. Onion and garlic also boast some health benefits.
More easy dinner recipes
Pasta with Peas
Pasta with Peas is surprisingly delicious for how basic the ingredients are. It is perfect for a quick weeknight meal and is made with pantry and freezer staples.
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 4 1x
- Category: main
- Diet: Vegetarian
Ingredients
- 8 oz dry rotini pasta (3 cups measured dry)
- 4 tbsp salted butter, divided
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 1/2 cups frozen peas
- 1/3 cup pasta water
- zest from 1 lemon, juice from 1/2 lemon, plus more for serving
- 1 cup freshly grated parmesan, plus more for serving
- Salt and pepper (fresh cracked preferred)
Instructions
- Boil water in a large stock pot, add a palmful of salt to the water just before adding pasta and cook pasta until aldente. Reserve 1/3 cup of pasta water when pasta is finished cooking and drain the rest out.
- Heat a large cast-iron skillet over medium heat and melt 2 tbsp butter in the pan. Add the onions, sprinkle with salt and pepper. Cook until soft and translucent, 5-10 minutes.
- Add the minced garlic and cook about 1 minute.
- Add peas and sprinkle evenly with salt and pepper. Add the pasta water and let it simmer for about 3 minutes.
- Add the remaining 2 tbsp butter, lemon zest, squeeze in the lemon juice and add the parmesan. Stir, remove from heat and top with more parmesan and freshly cracked black pepper. Serve with extra lemon wedges.
