This is an oldie but a goodie! Pasta with baby peas is a traditional Italian pasta dish made with a simple sauce by simmering together mini pasta and baby peas, commonly known as Pasta Piselli. It’s very flavorful, easy to make and one your family will love!
Small pasta is directly cooked with peas that has been sautéed and flavored with onions, red pepper flakes, fresh parsley and extra-virgin olive oil. It’s an all-in-one pasta dish! It has been, and still is a favorite in our house. We love it because it’s one dish you can quickly whip up on any weeknight; and it’s another way to use your peas and get the kids to eating them too!
Growing up as kids, our mother often made pasta with various vegetables, because quite frankly, we didn’t like eating vegetables at all, but we loved pasta. She made dinner fun and enjoyable for the entire family just by using small pastas like elbows, mini shells, ditalini, and even broken spaghetti with this recipe. Genius of mom!
Through the years, she has whipped up some fabulous recipes for pasta with vegetables! And, for a healthier twist, try adding multi grain pasta, whole grain pasta, or even gluten-free pastas with this recipe.
If you are planning to make this pasta dish for small children and babies (6 and under), omit the red pepper flakes.
Here’s a great tip:
When you make our sweet baby peas
as a side dish for dinner, and you have extra leftover, you can easily whip up this pasta piselli
dish with the remaining peas the very next day!! You will have to adjust the amount of water, depending on how much peas you have leftover. It is one-pan pasta dish for those busy nights, making clean up even easier!
Pasta with Baby Peas
1 lb. frozen Sweet Baby Peas -rinsed
1/4 cup extra-virgin olive oil
1 large sweet onion – finely chopped
1/8 tsp. crushed red pepper flakes or a pinch of cayenne pepper
1/4 cup fresh Italian parsley – finely chopped
3/4 tsp. salt
4 cups water, and extra (about 1/4 cup)
fresh ground pepper to taste
grated Parmesan cheese, for serving
In a 3 or 4 quart-size sauce pot.
Sauté onions with olive oil on medium-low heat, for about 10 minutes.
Stir in the crushed red pepper flakes for about 1 minute.
Add frozen baby peas.
Stir for about 2 to 3 minutes, to flavor the peas.
Pour in 4 cups of water. Add the parsley and salt and cover.
Bring to boil and simmer the peas in water for 20 minutes.
Add the mini pasta, I used the ditalini pasta. Raise the heat to medium-high.
Uncover and cook the pasta for 6 to 7 minutes, until al-dente and tender to the bite. Stirring often. As the pasta cooks the water will be absorbed.
Season with salt and pepper to taste.
If the water has been absorbed entirely, and you need to add extra water to continue to cook the pasta, then do so. Add an additional 1/4 cup of water.
When pasta is tender, turn off the heat. Ladle the pasta with peas into your pasta bowls. Serve with some grated parmigiano-reggiano cheese at the table.
Serves 4 to 6