Pasta with peas

A fast, satisfying weeknight option with green peas

A simple pasta tossed with tender green peas, olive oil, garlic, and a squeeze of lemon makes an easy dinner that highlights sweet, fresh flavor without fuss; for a cozy side that matches the same comfort level, see cozy dumplings with cabbage.

What you’ll need

Short pantry staples keep this recipe fast: dried short pasta (penne, shells, or orecchiette work well), frozen or fresh peas, extra-virgin olive oil, garlic, grated Parmesan, lemon zest, salt, and black pepper. Add a knob of butter or a splash of cream for richness, or crushed red pepper for heat. Each ingredient supports the core idea of combining pasta and peas into a balanced plate.

Quick ingredient notes

Use frozen peas for reliable sweetness and quick cooking. Choose a pasta shape that catches peas and sauce—small shapes trap the peas for every bite. Grated hard cheese binds the dish and amplifies the pea’s mild flavor without overpowering it.

Step-by-step cooking method

Bring a large pot of salted water to a boil and cook the pasta to just before al dente. Reserve a cup of the pasta cooking water and drain. In the same pot or a wide skillet, warm olive oil and sauté minced garlic briefly until fragrant. Add peas and a splash of the reserved cooking water; cook until peas are heated through. Return the pasta to the pan, toss with lemon zest and grated cheese, and add more cooking water as needed to create a light sauce that coats every piece. Season to taste and finish with black pepper.

Timing and tips for best texture

Start peas in the pan only after the pasta is nearly done to avoid overcooking. If using fresh spring peas, add them a minute earlier than frozen. For creamier results, stir in a tablespoon of butter or a few tablespoons of cream right before serving. These small timing and technique choices preserve pea color and keep the pasta pleasantly al dente.

Flavor variations to try

Stir in crispy pancetta or diced ham for a meaty element, or add fresh herbs—mint or basil—right at the end to brighten the dish. A splash of white wine during the pea sauté adds depth, while toasted breadcrumbs or chopped pistachios bring contrasting crunch. Each variation keeps peas and pasta front and center while offering new flavor profiles.

Storage and reheating advice

Cool leftovers quickly and store in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet with a little olive oil or a splash of water to loosen the sauce; microwaving works but add moisture to avoid dryness. Proper storage preserves the pea sweetness and pasta texture for easy next-day meals.

Serving suggestions and pairings

Serve alongside a crisp green salad or roasted vegetables to complement the pea’s sweetness. For a light beverage that won’t overpower the dish, try pairing with an energizing banana spinach smoothie for a bright, nutrient-forward contrast. Small plates and simple sides keep the focus on the fresh peas and pasta.

Conclusion

For an alternate take that cooks everything in one pot, check this recipe for a One-pot Pasta with peas – The clever meal to save time and cleanup. To explore a classic Italian version, see the traditional Pasta e Piselli (Pasta and Peas) – Skinny Spatula for techniques and regional variations.