Recipes › Pasta › Pasta Peas Recipe

Pasta Peas Recipe

Recipe by Pedro M. A. Neves

This classic Italian pasta peas dish combines tender pasta with sweet garden peas in a light, butter-based sauce enriched with Pecorino Romano cheese and fresh parsley. The simplicity of the ingredients allows each component to shine, creating a comforting yet refined dish that exemplifies Italian home cooking.

Ingredients

• 400g dried pasta (penne or rigatoni)
• 300g fresh or frozen peas
• 100g butter
• 1 small onion, finely diced
• 100ml heavy cream
• 80g Pecorino Romano cheese, grated
• 3 cloves garlic, minced
• 30g fresh flat-leaf parsley, chopped
• Salt and freshly ground black pepper to taste
• Pinch of nutmeg

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the dried pasta and cook according to package directions until al dente, approximately 10-12 minutes.

2. While the pasta cooks, melt butter in a large skillet over medium heat. Add the diced onion and sauté for 3 minutes until softened and translucent.

3. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.

4. Pour in the heavy cream and bring to a gentle simmer. Season with salt, pepper, and a pinch of nutmeg, then stir well to combine.

5. Add the peas to the cream sauce and cook for 4-5 minutes until the peas are warmed through and tender.

6. Drain the cooked pasta, reserving 120ml (½ cup) of pasta water. Add the pasta to the skillet with the pea sauce.

7. Toss the pasta and peas together over low heat for 2 minutes. If the sauce seems too thick, add reserved pasta water a little at a time until you reach the desired consistency.

8. Remove from heat and stir in the grated Pecorino Romano cheese and fresh chopped parsley until fully incorporated.

Substitutions

• Replace heavy cream with crème fraîche or sour cream for a tangier flavor
• Use Parmigiano-Reggiano instead of Pecorino Romano for a milder, less sharp taste
• Substitute fresh peas with edamame for a different texture and slight nuttiness
• Use vegetable broth instead of cream for a lighter, dairy-free version

Tips

• Reserve pasta water before draining—the starch helps the sauce cling to the pasta and creates a silkier texture
• Fresh peas taste superior to frozen, but frozen peas work well and require no thawing before adding to the sauce
• Do not cook the pasta beyond al dente, as it will continue to soften when tossed with the warm sauce

Pasta e piselli is a rustic Italian dish rooted in peasant cooking traditions, particularly from regions like Lazio and Campania. The dish celebrates the simplicity and seasonality of Italian cuisine, traditionally prepared in spring when fresh peas are at their peak.

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