A great way to combine a green vegetable with your love of pasta.
Pasta is always better with veggies. Whenever I find myself making pasta, I always look for ways to introduce more vegetables into the dish. While I was growing up, my mom and grandmother frequently cooked shells and peas for dinner, which is an even simpler version of this recipe for pasta with peas. While I’m sentimentally attached to shells and peas, I can objectively say that this recipe for pasta with peas is even better, and it can work with shells, elbows, or any other type of small pasta.
For this recipe, I appreciate the one-pot approach. Both the frozen peas and the pasta are cooked together in the same pot, making it a quick and easy meal to prepare. Naturally, the peas add sweetness and a unique texture compared to the average pasta dish. The onions, vegetable broth, and Parmesan cheese all add to the flavor, increasing the savory aspect of the meal. I also like that there’s room to add a few optional extra ingredients to make this dish taste just the way you like it.
Is Pasta With Peas Healthy?
The combination of peas and pasta typically makes for a healthy recipe, as long as you’re not trying to eat a low-carb diet. Many pasta dishes are topped with a buttery or cheesy cream sauce, and this recipe opts for a much lighter sauce made with reduced vegetable broth, Parmesan, olive oil, and (optionally) lemon. Peas are naturally low in fat and are also a good source of fiber and protein. To make the recipe vegan, simply omit the Parmesan cheese or replace it with a plant-based Parmesan cheese substitute.
Add Some Extras
Since this recipe is all about letting the pasta and peas shine, you don’t want to take too much attention away from those ingredients. That being said, there’s plenty of room in the pot for extra ingredients. If you’re a fan of pesto, I would consider adding a tablespoon or two to give the dish even more green color and extra nutritional value. You can also consider adding a bit of protein, such as bacon or diced ham. Note that just a little bit of either of these can add a lot to the taste and texture. I find that small pieces of bacon, sautéed before you add the onions to the pot, are the best way to complement the sweetness of the peas.
INGREDIENTS
- 3 tablespoons extra-virgin olive oil
- 1 small onion, diced
- 1 pound frozen peas
- 2 cups low-sodium vegetable broth
- 8 ounces small pasta shapes (e.g., shells, elbows)
- 1/2 cup grated Parmesan cheese
- 1-2 tablespoons fresh lemon juice, optional
- Kosher salt and black pepper to taste
- Red pepper flakes to taste, optional
- Fresh chopped basil for garnish
INSTRUCTIONS
Sauté
Cook onions until softened.
Boil
Add peas and broth, then pasta; simmer until done.
Serve
Mix in Parmesan, season, and serve topped with garnishes.
Devour!
How To Make Ahead And Store
Leftover pasta with peas should be allowed to cool and then stored in an airtight container. In the fridge, the leftovers should remain good for 4 or 5 days.
Serving Suggestions
Salad is typically a good side dish for any pasta meal. For this dish, specifically, you might want to consider a Caprese Salad or perhaps a Tomato Cucumber Mozzarella Salad. Either one would complement pasta with peas. You might also want to think about whipping up some Garlic Toast to have with the pasta.
If I’m being honest, I always enjoyed a few meatballs with my shells and peas when I was growing up. Oven-Baked Meatballs are probably the easiest way to make them, although Greek Turkey Meatballs With Feta would also taste great. Finally, if you need to keep this meal vegetarian-friendly, you can always make Vegan Meatballs.
Recipe
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 small onion diced
- 1 pound frozen peas
- 2 cups low-sodium vegetable broth
- 8 ounces small pasta shapes e.g., shells, elbows
- 1/2 cup grated Parmesan cheese
- 1-2 tablespoons fresh lemon juice optional
- Kosher salt and black pepper to taste
- Red pepper flakes to taste optional
- Fresh chopped basil for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent.
- Add the frozen peas and vegetable broth to the pot. Increase the heat to bring the mixture to a boil.
- Stir in the pasta and a pinch of salt. Reduce heat to a simmer, cover, and cook until the pasta is al dente and most of the liquid is absorbed, about 7-10 minutes.
- Remove from heat. Stir in the grated Parmesan cheese until melted and evenly distributed. If using, squeeze in lemon juice and stir to combine.
- Season with salt and black pepper to taste. Serve immediately with crushed red pepper flakes and fresh basil as garnish.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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