Pasta and peas is an Italian main dish recipe typical of Neapolitan cuisine. It is made of short pasta cooked in a pot together with fried onion, bacon and peas. Tasty and super creamy, pasta and peas is a perfect comfort food for colder days you can make a few minutes in advance. The final creaming with grated parmesan cheese and ground black pepper perfectly balances the sweetness of the peas.
Very easy to make, the pasta is first browned in a pot with the onion, bacon in stripes and peas, then cooked by gradually adding water or boiling vegetable broth as it is absorbed, just like a risotto. The starch released by the pasta will make the dish super creamy, a cross between a soup and a dry main dish. So just follow the instructions and tips step-by-step.
Tips for making Italian Pasta and Peas
You can replace the small tubes with any other pasta shape you love (mixed pasta, shells, snails).
For a delicious taste, use the smallest, tender and sweetest peas, both fresh and frozen according to the season.
If you use canned peas, reduce the cooking time by 15 minutes.
You can also add a tomato sauce.
You can replace the bacon with ham, sausage or eggs.
For a vegetarian pasta and peas, you can leave out the bacon.
How to store Pasta and Peas
Pasta with green peas can be stored in the refrigerator for a day in a special airtight container, even if the ideal thing would be to eat it at the moment. Freezing is not recommended.
Ingredients
How to make Pasta and Peas
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In a high-sided saucepan, sauté the finely chopped onion, together with the bacon cut into strips.
In a high-sided saucepan, sauté the finely chopped onion, together with the bacon cut into strips.
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When the bacon is lightly browned and the onion wilted, the sauté is ready.
When the bacon is lightly browned and the onion wilted, the sauté is ready.
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Then add the frozen green peas.
Then add the frozen green peas.
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Stir and cook for a few moments, then add enough water or vegetable broth to cover them.
Stir and cook for a few moments, then add enough water or vegetable broth to cover them.
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Season with fine salt and ground black pepper, then cook the green peas with the lid on over medium heat for about 20 minutes.
Season with fine salt and ground black pepper, then cook the green peas with the lid on over medium heat for about 20 minutes.
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Add the small tubes or another short pasta shape you like, stirring first over high heat without adding liquids for a few minutes.
Add the small tubes or another short pasta shape you like, stirring first over high heat without adding liquids for a few minutes.
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Bring the pasta to cooking adding, as it is absorbed, hot water or broth.
Bring the pasta to cooking adding, as it is absorbed, hot water or broth.
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When the pasta is very al dente, remove from the heat, season with ground black pepper and season with fine salt.
When the pasta is very al dente, remove from the heat, season with ground black pepper and season with fine salt.
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Add the grated parmesan cheese, stirring vigorously.
Add the grated parmesan cheese, stirring vigorously.
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Serve immediately garnished with a drizzle of extra virgin olive oil.
Serve immediately garnished with a drizzle of extra virgin olive oil.
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