Pasta e Piselli (aka pasta and peas) is a delicious weeknight dinner that comes together within 20 minutes and with a few simple pantry ingredients.
It’s also made in 1 pot and requires minimal cleanup, making it perfect for those busy nights when you want a comforting meal without spending hours in the kitchen.
The creamy sauce is created by the natural starches released from the pasta, which combine beautifully with the sweetness of the peas and the savory flavors of sautéed garlic.
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📖 Recipe
Pasta e Piselli (Pasta and Peas)
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 2 cups frozen peas
- A handful of baby spinach (optional)
- ½ cup vegetable broth
- 8 oz small-shaped pasta gluten-free if needed
- 2 cups vegetable broth
- ¼ teaspoon salt
- ¼ cup freshly grated parmesan cheese or nutritional yeast if vegan
- Juice from ½ lemon
- Black pepper to taste
Instructions
- Heat olive oil in a large pot or a Dutch oven. Once hot, add the minced garlic and saute for 30 seconds, stirring often, until fragrant.1 tablespoon olive oil, 2 garlic cloves
- Add the frozen peas and vegetable broth and cook for 5 minutes, or until the peas are soft.½ cup vegetable broth, 2 cups frozen peas
- Transfer ¾ of the cooked peas and baby spinach (optional) to a blender. Add the pasta and the rest of the vegetable broth to the pot, and season with salt and black pepper. Cover with a lid and cook for 15 minutes, stirring often to prevent burning, or until the pasta is al dente and the liquid evaporates.8 oz small-shaped pasta, 2 cups vegetable broth, ¼ teaspoon salt, Black pepper to taste
- In the meantime, blend the peas with a splash of water until smooth and creamy. When the pasta is ready, pour the mixture into the pot.
- Stir and finish with parmesan cheese and lemon juice.¼ cup freshly grated parmesan cheese, Juice from ½ lemon
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Kathryn says
My picky eaters ate this without a fight! Thank you! I used vegan parm instead of nutritional yeast.
Petranka says
So happy to hear that, Kathryn! Thank you for the review.