Italian Pasta and Peas Recipe (Pasta e Piselli) – Easy One-Pot Recipe
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This Italian pasta and peas recipe (pasta e piselli) is a quick, one-pot meal that’s easy to pull together for a busy weeknight dinner. It’s made with simple ingredients, and the sweet peas give it a fresh, spring-like flavor. Everything cooks in one pan, and the starchy water mixed with cheese creates a light, creamy texture.
This post has been refreshed in March 2026.
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Recipe Highlights
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Serves: 2 – Easy to Scale
A simple, flexible dinner made with everyday ingredients that turn into something really good.
- Simple, one-pot dinner: Italian pasta and peas (pasta e piselli) is made with pasta, peas, onion, garlic, olive oil, water, and grated cheese.
- Small pasta works best: Short shapes like ditalini, tiny shells or orecchiete cook evenly and help create a light, creamy texture as the starchy water mixes with the cheese.
- Use what you have: Fresh or frozen peas both work, so you can make this any time of year.
Pasta and Peas Ingredient List
- Pasta (whole wheat or white) – small pasta shapes work best
- Extra virgin olive oil
- Yellow Onion or shallots
- Fresh Garlic
- Frozen peas or fresh
- Water
- Parmesan cheese or Pecorino Romano
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Here’s How to Make It
- Prep the ingredients: Dice the onion and garlic, measure the ingredients, and shred the cheese. Heat the extra virgin olive oil in a skillet over medium-high heat.
- Cook the aromatics: Add the onion and garlic, and sauté over medium heat until soft.
- Cook the pasta: Add the water and cook until it boils. Stir in the pasta and cook, stirring occasionally. Add a little more water if needed.
- Add cheese: Stir in the parmesan, season with salt and pepper, then serve.
Tips for The Best Pasta e Piselli
- Don’t drain the water from the pasta after cooking it, there should be just enough to cook the pasta.
- Even though the cheese and starch from the pasta water create a thick sauce, try adding a small amount of butter or heavy cream just before serving for an extra creamy sauce.
- For more flavor, add a piece of a cheese rind to the water when cooking the pasta or, use half water and half vegetable or chicken broth.
- Cooking time can vary depending on the shape and size of the pasta. The best way to know if it is cooked is to taste it. It should al dente, which is slightly soft with a little bit of a bite.
Make it Your Way
This pasta and peas is simple on its own, but it’s easy to change up depending on what you have or what you’re in the mood for.
- Add mushrooms: Stir in ½ to ¾ cup sautéed sliced mushrooms just before serving for a deeper, savory flavor.
- Add tomatoes: Mix in about ½ cup diced fresh or canned tomatoes halfway through cooking for a lighter, slightly saucy version.
- Fresh herbs: Finish with 1–2 tablespoons of fresh basil, mint, or oregano to brighten everything up.
- Make it heartier: Add crispy pancetta, bacon, chopped prosciutto, or ham right before serving.
- Swap the veggies: Not a fan of peas? Try small broccoli florets or chopped asparagus instead.
- Gluten-free option: Use your favorite gluten-free pasta.
- Vegan option: Skip the parmesan and use nutritional yeast for a similar savory flavor.
Try this! Add sautéed mushrooms and crispy pancetta for a deep, savory flavor.
How to Serve and Use it
- As a main dish: Serve it on its own with a simple salad like kale Caesar, arugula, or spinach to round things out.
- As a side: Pair it with grilled chicken, pork chops, or even fish for an easy, balanced dinner.
- Make it a little more filling: Add a protein like beans, chicken, or a little pancetta right into the pasta to turn it into a complete meal.
How to Store and Reheat
- Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat: Warm it on the stovetop over low heat. Add a splash of water or broth to loosen it up and keep it from sticking.
Recipe FAQs
Fresh peas work well in this recipe and give it a slightly sweeter taste. Frozen peas are also a good choice because they are easy to keep on hand and cook quickly.
Small pasta shapes are the best fit for this dish. They cook evenly in one pan and mix well with the peas and light creamy sauce.
The sauce gets its texture from the starch in the pasta water mixed with grated cheese. If you want it richer, you can add a little butter or cream at the end.
Keep some extra water nearby while the pasta cooks and add a little if the pan starts to look dry.
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Italian Peas and Pasta
Equipment
Ingredients
- 8 ounces uncooked pasta
- 3 cups frozen peas
- 1 onion diced
- 3 cloves chopped garlic
- 3 cups water
- sea salt to taste
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon olive oil
Instructions
- Prepare the ingredients: dice the onions and garlic, and measure the pasta, peas, and water. Grate the cheese.
- Heat the olive oil in a pan over medium to high heat.
- Once the oil is hot, add the garlic and onions and saute for a few minutes until they begin to soften.
- Reduce the heat to medium-low heat and stir in the peas. Add the water and cook the peas in the water for few minutes until the water starts to boil.
- Add the pasta and cook stirring occasionally until the pasta is cooked to al dente.
- Turn the heat off and stir in the shredded parmesan cheese. Once the cheese melts you may need to adjust with a little water or cream and serve.
Video
Notes
- Don’t drain the water from the pasta after cooking it, there should be just enough to cook the pasta.
- Even though the cheese and starch from the pasta water create a thick sauce, try adding a small amount of butter or heavy cream just before serving for an extra creamy sauce.
- For more flavor, add a piece of a cheese rind to the water when cooking the pasta or, use half water and half vegetable or chicken broth.
- Cooking time can vary depending on the shape and size of the pasta. The best way to know if it is cooked is to taste it. It should al dente, which is slightly soft with a little bit of a bite.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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