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Get a delicious dinner on the table quickly and effortlessly! This pasta with peas is so easy to make and bursting with fresh and vibrant flavors. It’s one tasty way to eat your greens (or hide them from the kiddos!)
Ingredients & substitutions
- Oil: Used to cook the onions. Use olive oil for best flavor, but vegetable or canola will work well.
- Onion and garlic: For a rounded flavor, use a yellow or white onion and be sure to use fresh garlic.
- Peas: Use frozen peas for this recipe. They are frozen at their best so are often richer in vitamins and fresher. You can substitute with fresh peas though.
- Basil: Use fresh basil leaves. This will give you a wonderful pesto-like flavor to your pasta.
- Pasta: Any short pasta will work well. Try fusilli, penne or shells and you can use gluten-free pasta if you have intolerances, or whole wheat pasta if you prefer.
- Parmesan: Use freshly grated parmesan cheese for the best taste and texture, pre-grated can be dry and grainy. Use a rennet free parmesan if you are vegetarian.
How to make pasta with peas
- Cook the garlic and onions until soft.
- Add the peas (save some to add at then end), basil and some pasta water to the skillet and simmer.
- Blend the sauce till smooth.
- Add the cooked pasta to the pea sauce and season.
- Stir to combine until everything is well mixed.
- Add pasta water to thin out the sauce.
Stir in the parmesan cheese if you’re using and the remaining peas and serve!
Tips for making the pasta recipe
- Cook the pasta al dente. Pasta continues to cook once you have drained it, and again when you add it to the pea sauce. Don’t over cook it or it can be too soft and mushy in the final dish. Check out these top tips for cooking pasta.
- Thaw the peas before using them. If you add them in frozen, the sauce can become too watery. Quickly thaw them by placing them in a sieve and place them under cold running water. They’ll take minutes to defrost.
- Be sure to reserve some of the pasta cooking water. The starch will help to stick the sauce to the pasta and also help to thicken it, it’s much better than using tap water. It also helps to add more flavor.
- Use a fine mesh sieve to create an extra smooth sauce. Once blended, pass the sauce through the sieve for a creamier texture.
Frequently asked questions
Yes, if you have fresh peas to use up, you can of course use those. However, frozen peas are super convenient and a great item to always keep in your freezer for easy meals like this. They are picked at the peak of freshness so they are perfectly sweet and ready to use.
This pasta and peas recipe is best served as soon as you make it. But if you have leftovers they will keep well in the fridge for 4 days and can be reheated on the stovetop. The pea pesto sauce can be made ahead of time and kept covered in the fridge for 4 days.
Ready to serve in less than 30 minutes, made with simple ingredients and all cooked in one skillet, this pasta with peas recipe is loaded with flavor and perfect after a busy day. You can even add in some cooked shredded chicken to make it even heartier!
More pasta recipes:
- Baked Pasta with Ground Turkey
- Lemon Ricotta Pasta
- Lemon Pasta
- One Pan Pasta
- Homemade Lasagna
- Cheese Stuffed Shells
If you’ve tried this healthy-ish feel good Pasta with Peas recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Pasta with Peas
- Cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving 1 ½ cup of the cooking pasta liquid.
- In a large skillet over medium heat, heat the olive oil. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 more minute.
- Transfer the thawed peas to the skillet, saving a couple tablespoons for serving. Add the basil and 1 cup pasta water. Bring sauce to a simmer for 10 minutes.
- Use an immersion blender to blend the sauce until it’s smooth and consistent. Use a strainer to strain the sauce or an extra creamy consistency.
- Transfer the cooked pasta to the skillet with the peas sauce, salt and pepper and toss until well coated. Add as much of the extra ½ cup reserved pasta water as desired to thin out the sauce.
- Add the reserved whole peas, parmesan cheese and stir until everything is well combined. Serve with fresh basil, if desired.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.