Creamy ditalini pasta with peas, garnished with shaved parmesan in a white bowl on a light counter.

If you’re looking for more meals to serve on a busy weeknight, then you found a delicious option right here! With a dash of lemon juice and a sprinkle of freshly grated Parmesan cheese, this pasta is bursting with flavor. The combination of pasta and peas is both satisfying and delicious.

Kids love the fun twist of peas mixed with pasta, which provides a pop of color and a hint of sweetness. For adults, it’s a convenient and tasty meal that can be whipped up in no time. Easy pasta with peas is a simple dish that’s perfectly filling.

Close view of a spoon scooping into a bowl of noodles.

What ingredients will I need to make easy pasta with peas?

  • Avocado oil (or other cooking oil)
  • Small yellow onion
  • Garlic
  • Ditalini pasta—or other small pasta like shells, elbows, etc.
  • Vegetable broth
  • Lemon juice
  • Peas—frozen or fresh
  • Parmesan cheese
  • Heavy cream

Protip: Grate it fresh!

Freshly grated Parmesan cheese works best in this recipe. It melts perfectly into the pasta.

I can use fresh OR frozen peas?

Yes! That’s part of the ease and convenience of this pasta and peas recipe. 

If you use fresh peas, be sure to add them to the skillet with the dry pasta, so they have plenty of time to cook.

How do I make pasta with peas and Parmesan?

Collage of four simple steps to make pasta with peas. A text overlay reads, "How to Make Pasta with Peas."
  1. Sauté onion and garlic in a large skillet. Cook onion until translucent.
  2. Boil dry pasta in vegetable broth and lemon juice until al dente. Once boiling, reduce liquid to a simmer.
  3. Add the peas, Parmesan, and heavy cream. Stir until the cheese is melted and fully incorporated.
  4. Remove skillet from heat and top pasta with more Parmesan. Time to serve!

Protip: 3 ways to know if your pasta is al dente!

  1. Follow the package instructions for how long to cook for al dente pasta.
  2. Try a bite—pasta should be tender but still a bit firm.
  3. Look at the pasta—the center should be firm and slightly more opaque than the edges.

What variations can I make to this easy pasta with peas recipe?

Add meat—try adding grilled chicken, seafood, or even steak to this dish. Pasta with peas and pancetta would also be divine.

Add more vegetables—sliced bell peppers, mushrooms, or zucchini, just to name a few. We like to keep frozen spinach around to easily bulk up any dinner. Pasta with peas and spinach is absolutely delicious with the freshly grated Parmesan cheese.

Switch up the seasonings—add dried or fresh chopped herbs while cooking the pasta to easily change up the flavor of the dish. Try dried rosemary or thyme, dried Italian seasoning, or fresh, chopped chives.

Two hands hug a bowl of pasta with peas served with parmesan and a spoon.

How do I store leftovers?

Place any leftovers in a sealed container and store in the fridge for up to 3 days.

Can I freeze pasta with peas and Parmesan?

Yes! As long as it’s in a sealed, freezer-safe container, you can freeze this dish for up to 3 months.

To reheat, first thaw the pasta overnight in the fridge. Then heat the pasta and peas in a pot on the stovetop—add about a tablespoon of water and stir pasta over low-medium heat until it is warmed to your liking.

Tight view of a spoonful of creamy peas and ditalini garnished with parmesan.

Got more easy dinner recipes featuring pasta?

Of course!

Creamy ditalini pasta with peas, garnished with shaved parmesan in a white bowl on a light counter.

Pasta with Peas

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Pasta with Peas is a simple dish that’s packed with flavor! Use frozen or fresh peas for a quick meal that the whole family will enjoy.

Ingredients

  • 1 tablespoon avocado oil (or other cooking oil)
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 8 ounces ditalini pasta, dry
  • 2 1/2 cups vegetable broth
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 2 cups frozen peas
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/2 cup heavy cream
  • Parmesan shavings or more shredded Parmesan for garnish

Instructions

  1. Heat the oil over medium heat in a pot or large skillet. Add the onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds.
  2. Add the dry pasta, vegetable broth, lemon juice, and salt to the skillet, stirring to combine. Bring to a boil, then reduce to a simmer. Cover, and simmer for 8-9 minutes (or until the pasta is al dente), stirring every 2-3 minutes.
  3. Add the peas, freshly grated Parmesan cheese, and heavy cream, stirring until the cheese is melted and everything is combined.
  4. Remove from heat, top with more Parmesan, and serve!

Notes

  • Feel free to use other small pasta shapes like shells, elbows, etc.
  • Frozen peas are easy to use, but you can also use fresh peas. Just add them in at step 2 instead of step 3 to ensure they’re cooked through.
  • Use fresh shredded Parmesan for best results.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 571Total Fat: 33gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 88mgSodium: 1897mgCarbohydrates: 42gFiber: 5gSugar: 6gProtein: 27g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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