Pasta and peas

Ingredients

• 400 gditalini pasta
• 500 g fresh podded peas (or 200 g frozen peas)peas
• 1onion
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Pod the peas

   Shell the fresh peas, collecting them in a bowl as you go. If using frozen peas, set them aside instead.

2. 2

   Chop the onion

   Peel and rinse the onion, then chop it finely.

3. 3

   Soften the onion

   Warm the olive oil in a saucepan and add the onion, cooking it gently until softened.

4. 4

   Keep it pale

   Take care not to let the onion colour.

5. 5

   Add the peas

   When the onion is translucent, add the peas and stir so they take on its flavour.

6. 6

   Simmer the peas

   Pour in hot water, season with salt and pepper, and cook for 10 minutes.

7. 7

   Cook the pasta

   Add the pasta and cook it together with the peas until done.

8. 8

   Serve the dish

   When the pasta is cooked, transfer it with the peas to plates and serve.

What is pasta and peas?

Pasta and peas is a familiar Italian home-style dish: small pasta shapes are cooked alongside peas, rather than served with a separate sauce. This version builds its flavour from onion gently softened in olive oil, then lets the peas and pasta share the cooking liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 19g protein, 90g carbs, 6g fat.

Most of the carbohydrates come from the pasta, while the peas contribute carbohydrates, fibre and some protein. Olive oil provides most of the added fat, and the peas add a little more protein. Pair a serving with salad or green vegetables for a plate with more variety.

Choose your peas

Fresh peas: the recipe uses 500 g of peas after shelling, so allow for the weight of the pods when shopping. Their sweetness and texture work well in this gently cooked dish.

Frozen peas: use the stated 200 g alternative. They are already podded, making preparation quicker.

Soften the onion gently

Low heat: let the finely chopped onion turn soft and translucent without browning. This gives the cooking liquid a mellow savoury base without introducing a toasted flavour.

Even pieces: chop the onion finely so it softens evenly and blends into the finished pasta.

Cooking pasta with the peas

Shared cooking: the pasta goes straight into the pan with the peas, allowing the ingredients to cook together. Add hot water as directed, and keep an eye on the pan as the pasta cooks.

Doneness: taste the pasta near the end of cooking; it should be tender but still hold its shape. The recipe gives 10 minutes for the peas before adding the pasta, but does not specify a pasta cooking time.

Season and serve

Salt and pepper: season the peas during their 10-minute simmer, then taste the finished dish before serving. Adjust only if needed.

At the table: serve the pasta and peas in bowls while hot. A simple green salad or cooked green vegetables make an easy accompaniment.

Allow for the cooking liquid

Hot water: use hot water when extending the peas, as the method specifies. Since no quantity is given, add enough for the pasta to cook with the peas, keeping the mixture moist as it simmers.

Pan check: pasta absorbs liquid as it cooks, so check the texture regularly rather than leaving the pan unattended.

Recipe notes & tips

• Chop the onion finely so it softens evenly.
• Keep the onion over gentle heat and stop cooking before it starts to brown.
• Use hot water when adding liquid to the peas.
• Check the pasta regularly because the recipe does not give a separate pasta cooking time.
• Taste the dish before serving and adjust the seasoning if needed.

Variations

• Use frozen peas: choose the stated 200 g option when fresh peas are unavailable.
• Change the pasta shape: use another small shape that is easy to eat with the peas.
• Add herbs: stir chopped parsley through the dish just before serving.
• Finish with cheese: add a little grated hard cheese at the table.
• Add more vegetables: serve with cooked greens or a side salad.

Common mistakes to avoid

• Browning the onion: keep the heat gentle and cook only until it turns translucent.
• Adding cold water: use hot water when extending the peas.
• Leaving the pan unchecked: pasta absorbs liquid, so check it as it cooks and keep the mixture moist.
• Overcooking the pasta: taste it near the end and stop when it is tender but still holds its shape.
• Forgetting to season: add salt and pepper during the pea simmer, then taste again before serving.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan with a splash of water, stirring until hot throughout; the pasta may have absorbed much of the liquid while chilled.

Frequently asked questions