Pasta with Baby Peas is a traditional Italian pasta dish made with Ditalini pasta, baby peas, olive oil, and onions. This dish is commonly known as Pasta Piselli, and it’s very flavorful, easy to make, and made in One Pot!
Best of all, serve this dish with a green salad on the side, and dinner is ready in 30 minutes!
An Easy Weeknight Meal…
- This is an easy dish to put dinner on the table in a snap!
- Everything is cooked in one pot – including the pasta!
- Baby peas are quickly sautéed and flavored with 4 ingredients, onions, red pepper flakes, fresh parsley, and extra-virgin olive oil.
- Then water is added to the baby pea mixture, and Ditalini pasta to the same mixture and cooked directly in the same pot until the al-dente.
Simple, easy, and extremely delicious!
This vegetable pasta dish is ready in no time!
Here are the 3 main ingredients you will need.
HOW TO MAKE PASTA WITH BABY PEAS?
This recipe for Pasta with Baby Peas is an Easy-To-Follow 2-Steps Process:
(*Full recipe card below!)
1. First, sauté the vegetables: sauté the onions, until they are softened. Next, add in the frozen peas and simmer for a good 15 minutes, until the peas are tender.
2. Next, add the water just above the peas mixture, and bring it to a full boil. Then toss in the Ditalini pasta along with the seasonings and simmer, until the pasta absorbs the water and is cooked until tender to the bite, about 6 to 7 minutes. Then serve.
It’s that easy!
*QUICK NOTE: You will have to keep an eye on this pasta while it is cooking, similar to cooking risotto. Plus, you may need to add additional water until the pasta is cooked perfectly.
A little patience is needed, but it’s well worth it!
A Few Great Tips!
- When you make our favorite sweet baby peas with onions as a side dish for dinner, and you have extra leftovers, you can easily whip up this pasta piselli dish with the remaining peas the very next day!!
- You will need to “adjust the amount of water” depending on how many peas you have leftover.
- This is a One-Pot pasta dish for those busy nights when you need one and helps make cleaning up even easier!
- If you are planning to make this pasta dish for small children and babies (ages 6 and under), omit the red pepper flakes.
Pasta with baby peas happens to be an all-in-one pasta dish! A favorite in our house.
We love making this Pasta with Baby Peas simply because it’s one dish you can quickly whip up on a busy weeknight.
Plus, it’s another way to use your peas and get the kids to eat them too!
As kids growing up, our mother often made pasta with various vegetables, because quite frankly, we didn’t like eating vegetables at all, but we loved pasta.
She figured she could make dinner more fun and enjoyable for the entire family just by using small pasta like elbows, mini shells, ditalini, and even broken spaghetti with her recipes.
And it worked. She was very clever!
Your family will love this pasta with the baby peas dish!
This is such a delicious dish. I bet you will make this one often.
And, for a healthier twist, try adding multi-grain pasta, whole grain pasta, or even gluten-free kinds of pasta with this recipe.
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More Delicious Ideas for Veggies with Pasta, try these:
- Pasta with Broccoli – in 15 minutes
- One-Pot Pasta Recipe
- Pasta with Creamy Cauliflower
- Pasta with Italian Squash or Calabaza
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 1 lb. (16-ounces) any small pasta -(ditalini, or elbows pasta)
- 1 lb. (16-ounces) of 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 dash of cayenne pepper
- 1/4 cup fresh Italian parsley - finely chopped
- 3/4 tsp. salt
- 4 cups water, and extra
- freshly cracked black 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 3 to 5 minutes. Stir in the crushed red pepper flakes for about 1 minute.
- Add frozen baby peas. Simmer and cook the peas 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 15 minutes.
- Add the ditalini pasta and raise the heat to medium-high.
- Uncover, stirring often, and cook the pasta for 6 to 7 minutes, or until al-dente and tender to the bite. If the water has been absorbed entirely, and you need more time to finish cooking the pasta, then add extra water ( about 1/4 cup) and continue to cook the pasta.
- Season with salt and pepper to taste.
- When pasta is tender to the bite, 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
Yield:4 to 6 servings
Serving Size:1 serving
Amount Per Serving: Calories: 353Total Fat: 9.8gSaturated Fat: 1.2gCarbohydrates: 49.4gFiber: 6gSugar: 2.4gProtein: 13.9g