Easy Pasta with Peas Recipe

This pasta is the kind of weeknight dinner that winks at you from the fridge: simple, comforting, and oddly elegant for how little effort it takes. Bright peas, buttery pasta water sauce, a hit of cheese, and a squeeze of lemon make it feel like something fancy, but it’s really just a very kind pantry-and-freezer friendship.

My husband calls this “green bowl happiness” and ruins the plating every time by piling his portions extra-high while the kids fight over the last peas. It started as a lazy dinner when I had two tired kids and one tired brain; now it’s our staple for nights when I want to cook something that looks like I tried. Once I subbed frozen peas for fresh and added extra lemon zest because I was being dramatic — that accidental tweak is now permanent. Humans are messy; recipes can be too.

Kitchen Talk

This recipe taught me to trust pasta water like a wise old grandma. I used to dump it without thinking, then my sauce always flopped. Also, don’t be scared of clumps of grated cheese — they melt into micro-sauces that are actually delicious. Once I burned the garlic (classic), tossed the whole pan in sadness, and remade it in ten minutes; now I set a timer and live a calmer life.

Shopping Tips

– Grains/Pasta: Pick a short pasta like rotini, penne, or shells so the peas get trapped in the nooks. Whole-wheat works fine if that’s your thing.
– Frozen Aisle: Frozen peas are perfectly fine and keep the dish quick; buy a plain bag with no added butter or sauces.
– Dairy: Parmigiano-Reggiano is glorious here, but a good aged cheddar or pecorino works if you’re in a pinch.
– Fresh Herbs: Parsley or mint brightens this up; buy a small bunch and use the leaves, not the woody stems.
– Fats & Oils: Use a decent olive oil for flavor — you don’t need the fancy stuff, but avoid the cheap, off-tasting ones.

Prep Ahead Ideas

– Cook the pasta a day ahead and toss with a touch of oil to stop sticking; refrigerate in an airtight container.
– Grate the cheese and zest a lemon the day before and store separately in small containers.
– Chop herbs and keep them in a sealed jar with a paper towel to absorb moisture so they’ll still be fresh at dinner.
– In the morning, pull the frozen peas into the fridge to defrost slightly (cuts a minute off the stove).

✔Time-Saving Tricks

– Use frozen peas so you don’t have to blanch fresh ones; toss them into the pasta water near the end.
– Grate cheese while the pasta cooks — it only takes a minute and saves cleanup.
– One-pot option: cook the garlic in the sauce pan, add drained pasta and peas, then finish with pasta water so you only wash one pan.
– Don’t skip resting the sauce for a minute off the heat — it lets the flavors settle and thickens slightly.

✔Common Mistakes

– Overcooking peas: they go mushy fast. Add them in the last 1–2 minutes of pasta cooking for snap.
– Salting too late: if you forget to salt the pasta water you’ll need to oversalt later — and that’s harder to fix. Taste as you go.
– Burned garlic: I burned it once and nearly cried. If it turns brown, toss it and start over — burned garlic tastes bitter and nothing saves it.
– Watery sauce: if it’s thin, stir in more grated cheese or simmer briefly off-heat to thicken with a splash of pasta water.

What to Serve It With

– A simple green salad with lemon vinaigrette for freshness.
– Crunchy garlic bread or a warm baguette to sop up any sauce.
– Roasted cherry tomatoes or a tray of sheet-pan roasted veggies.
– Light protein like grilled chicken or pan-seared salmon if you want more heft.

✔Tips & Mistakes

– Use plenty of salty pasta water — it’s the secret seasoning.
– Keep heat medium-low when finishing the sauce so cheese melts gently and doesn’t clump.
– If your sauce looks too thick, add spoonfuls of pasta water until it’s silky.
– One-liner: forgot to zest the lemon? Add a tiny splash of white wine vinegar for brightness.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a little splash of water or olive oil to loosen the sauce. Cold leftovers are fine if you’re into pasta salads — my husband sometimes eats it straight from the fridge for breakfast and claims it’s “weirdly great.” No judgment here.

✔Variations and Substitutions

– Swap peas for shelled edamame or frozen lima beans if you want more protein.
– Add bacon or pancetta for a smoky hit; cook it first and use the rendered fat to flavor the sauce.
– Make it vegan: use nutritional yeast instead of cheese and olive oil or vegan butter for richness.
– Throw in lemon zest and a sprinkle of red pepper flakes for a brighter, slightly spicy version.

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Easy Pasta with Peas Recipe

This easy pasta recipe combines tender peas with delicious pasta for a quick meal.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 oz Pasta Any type of pasta works well.
• ▢ 1 cup Peas Fresh or frozen peas
• ▢ 2 tbsp Olive Oil Extra virgin recommended
• ▢ 2 cloves Garlic Minced
• ▢ 0.5 tsp Salt
• ▢ 0.25 tsp Black Pepper

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
• In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
• Add the peas to the skillet and cook for 2-3 minutes until tender.
• Drain the pasta and add it to the skillet, tossing to combine with peas and garlic.
• Season with salt and pepper before serving.

Notes

Feel free to add Parmesan cheese or lemon for extra flavor.