Pasta with Peas Recipe (Pasta e Piselli)
This Pasta with Peas is a quick, easy dish that tosses noodles in a smooth, cheesy pea sauce—perfect for busy nights.
Ingredients
- 1 pound fusilli, cavatelli, casarecce, or similar
- 2 tablespoons olive oil
- 1 peeled small diced shallot
- 2 finely minced garlic cloves
- 1 pound frozen or fresh peas
- 2 cups vegetable stock
- 2 torn fresh basil leaves
- ½ cup pasta water
- ½ cup finely grated Parmigiano Reggiano
- 2 tablespoons unsalted butter
Instructions
- Add the pasta to a large pot of boiling salted water and cook according to the package instructions. For all the pastas listed above, it is 10 to 11 minutes for al dente. Remember to occasionally stir.
- In the meantime, add the olive oil to a large sauce pot or pan over medium heat. Add the shallot, give it a gentle season of salt, and sauté for 1 to 2 minutes, or just until the edges start to turn light brown.
- Stir in the garlic and cook just until fragrant, about 30 to 40 seconds.
- Then add the peas, season with salt, and pour in 2 cups of stock. Cook over high heat for 2 minutes. You are just looking to take the chill off the peas.
- Transfer the mixture to a blender along with the basil leaves. Add on the lid, and replace the center cap with a kitchen towel. Blend on high speed until it is completely smooth. For a creamier sauce, add a few tablespoons of ricotta cheese.
- Return the pea mixture to the sauce pot or pan along with a half cup of the pasta water. Season the sauce with salt and pepper.
- At this point, the pasta should be done. Strain it and add it to the sauce pot along with the cheese and butter. Toss until everything is coated.
- Adjust any seasonings with salt and pepper and serve with additional finely grated Parmigiano Reggiano.
Notes
Believe me, if you have picky eaters at home who run at the sight of veggies on their plate, you’re going to want to blend the green peas. Not all pasta e piselli recipes blend the peas into a completely smooth sauce.
Don’t drain all the pasta water: I always reserve at least 1 cup of the pasta cooking water before I drain the rest. This super starchy water is what makes simple pasta sauces (like this green pasta sauce) thick, creamy, and luxurious.
Using fresh peas: I only add frozen peas to the saucepan with the stock for a quick defrost. If you’re using fresh peas or have defrosted them in advance, blend them with the sautéed aromatics and broth right away.
Blending hot liquids: My Vitamix has a venting lid that allows steam to escape, making blending hot stock and peas much safer. Covering the lid with a kitchen towel is a trick I use to prevent splatter.
Leave the peas whole: When I don’t want extra dishes to clean, I’ll cook everything in one pot and skip blending the sauce. I’ll start by sautéing the aromatics, then add the peas, stock, and uncooked pasta to the pot. It’s easy from there—just let everything simmer until the pasta is al dente, then finish with cheese and butter.
Add more veggies: Cooked green beans, cherry tomatoes, zucchini, or spinach can all be stirred into the creamy pasta.
For a spicy kick: When I want a little heat, I’ll blend the sauce with a pinch of red pepper flakes.
For a creamier sauce: Stir in a few tablespoons of ricotta cheese before serving.
Make-Ahead: You can blend the aromatics, peas, and stock up to 1 day ahead of time. Keep it covered and refrigerated until you’re ready to stir it into the freshly cooked pasta.
How to Store: Store leftovers for 1 to 2 days in the fridge.
How to Reheat: I’ll usually add the leftovers to a saucepan over low-medium heat with a splash of stock. This loosens the sauce and makes the pasta creamy after it’s heated through.
Nutrition
Calories: 686kcalCarbohydrates: 104gProtein: 26gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 24mgSodium: 686mgPotassium: 570mgFiber: 10gSugar: 11gVitamin A: 1401IUVitamin C: 46mgCalcium: 208mgIron: 3mg