Need a really quick and comforting dinner to feed the whole family? Make this Pasta and Peas, it's seriously easy and delicious. This recipe passed on from a friend in Italy is simple comfort food to please all palates and ready in under 30 minutes!
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Why You'll Love This Pasta And Peas Recipe
This recipe was given to me by my mother. It's her variation of a pasta with peas recipe that her friend from Italy passed on to her. Now she's made some changes to make it more to her taste. And it's my understanding that many people have their own variations of this- it's so easy that you could totally adapt this to your own unique tastes. Here's why I love this:
- Ready in under 30 minutes
- Basic ingredients with easy substitutions
- Only 2 pans
- Simple and delicious flavors
- Kid-friendly!
Ingredient Information And Substitutions
- Pasta- My preferred pasta is Ditalini, but any small pasta will work just fine for this- cook it to al denté in salted water and be sure to save a few ladles-full of the pasta water!
- Peas- While fresh is always best, I always use frozen peas. I'm not a fan of canned but if that's your only option, be sure to drain them well.
- Pancetta- This is basically Italian bacon and can often be purchase already diced small. You can also substitute regular chopped bacon!
- Olive Oil- Adds great flavor and prevents sticking!
- Onion- Mince it nice and small so that onion melts into the sauce while leaving behind delicious flavor.
- Chicken broth- Added great additional flavor. You can substitute veggie broth if you prefer.
- Cheese- I use Romano cheese but Parmesan cheese also works. This works best if it's finely, freshly grated so that it melts into the sauce. My store sells it this way but grating it yourself works even better.
- Seasonings- I keep it simple with kosher salt and black pepper to taste (go easy on the salt, as the cheese brings in a salty flavor.
How To Make This Peas And Pasta Recipe
Step 1- Build flavor with pancetta and onion
Sauté the pancetta in oil over medium high heat for 5 minutes stirring often until just browned. Add onion and keep sautéing for another 5-10 minute to brown the pancetta and soften the onion.
While you do this, boil the pasta to al dente per the package directions and drain well.
Step 2- Add peas and broth
Add the peas to the pan and sauté a few minutes and then pour in broth and simmer for 10-15 minutes, stirring periodically. It will reduce slightly.
Step 3- Add the pasta to the pan
Stir in the cooked pasta and then add a couple ladle's full of pasta water. Stir it in with Romano cheese- this will thicken it slightly and add a slightly creamy texture. Cook for a couple minutes adding a bit of salt and pepper to taste and enjoy!
Frequently Asked Questions
Yes, simply omit the pancetta and substitute the chicken broth for vegetable broth. You could even make it vegan by using a vegan pasta and using nutritional yeast in place of the cheese option.
No problem, add more of the pasta water. The flavor will be a little different but should still be tasty because you've salted the water (you better be salting your pasta water!!). This is actually how the original recipe was prepared when my mom enjoyed it in Italy. She also didn't use pancetta. But I like the extra flavor it adds.
Yes! It lasts 4-5 days in the refrigerator and it still pretty tasty. You might consider adding a little more broth or waters as the pasta tends to suck up the remaining broth.
Tips For Making Peas And Pasta
- Cook your pasta to al denté. It will cook a tiny bit more once added to the pea mixture, so al denté helps keep it from getting to mushy.
- Salt your pasta water because flavor matters.
- Manage your heat so you don't burn the onion and pancetta.
- Freshly grate your cheese if possible. This helps the cheese to melt into and thicken the sauce.
- Prep ahead- Chop the onion and pancetta.
- Leftovers and Storage- This will last 4-5 days covered in the fridge. You may want to add a tiny bit or broth of water for reheating as the pasta absorbs the sauce as it sits and cools.
What To Serve With Pasta Peas And Pancetta
Round out your meal with these tasty recipes:
Other Tasty Recipes With Peas
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Pasta And Peas
Equipment
Ingredients
- 1 pound Ditalini pasta or the small pasta of your choice- reserve a few ladles of pasta water
- 2 Tablespoons olive oil
- 1 cup finely diced onion, 1 medium onion
- 4 ounces pancetta, diced
- 12 ounces frozen peas
- 1 cup chicken broth
- ⅓ cup Romano or Parmesan cheese + more for topping
- ½ teaspoon Kosher salt to taste
- ¼ teaspoon ground black pepper tot taste
Instructions
- Boil water in medium pot over high heat and salt the water well. Cook pasta as per package direction to al dente.
- Heat oil in a large saute pan over medium high heat. Add pancetta and sauté for 5 minutes, stirring often.
- Add onions and sauté for 5-10 more minutes stirring often- pancetta should just be starting to brown and the onions should soften. Reduce heat if needed.
- Add frozen peas and sauté for another 2-3 minutes, stirring often.
- Add chicken broth and simmer for 10-15 minutes, stirring periodically.
- Add pasta and ladle in 1-2 ladles of pasta water depending on how much liquid you prefer. Stir in cheese. This will also thicken the mixture slightly.
- Cook for 2-3 minutes. Taste for seasoning and add salt and pepper if needed.
- Serve immediately with more cheese!
Video
Notes
- Cook your pasta to al denté. It will cook a tiny bit more once added to the pea mixture, so al denté helps keep it from getting to mushy.
- Salt your pasta water because flavor matters.
- Manage your heat so you don't burn the onion and pancetta.
- Freshly grate your cheese if possible. This helps the cheese to melt into and thicken the sauce.
- Prep ahead- Chop the onion and pancetta.
- Leftovers and Storage- This will last 4-5 days covered in the fridge. You may want to add a tiny bit or broth of water for reheating as the pasta absorbs the sauce as it sits and cools.
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