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 with a green salad on the side and dinner is ready in 30 minutes!
Baby peas are quickly sautéed and flavored with onions, red pepper flakes, fresh parsley and extra-virgin olive oil. Then water is added to the baby pea mixture, and Ditalini pasta is added to the same mixture and cooked directly in the same pot.
Making this vegetable pasta dish ready in no time!
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; and it’s another way to use your peas and get the kids to eating them too!
Pasta with Baby Peas recipe is a 2 step process:
First, saute onions, then add in the frozen peas and simmer for a good 15 minutes, until the peas are tender.
Next, add in the water and bring 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. And serve.
It’s that easy! You will have to keep an eye on this pasta while its cooking, similar to cooking risotto. A little patience is needed, but it’s well worth it!
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 pastas like elbows, mini shells, ditalini, and even broken spaghetti with most of her pasta dishes.
And it worked. She was very clever!
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 (ages 6 and under), omit the red pepper flakes.
Here’s a great tip:
When you make our favorite side of sweet baby peas 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. This is a One-Pot pasta dish for those busy nights when you need one and helps make clean up even easier!
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More recipes for our Pasta with Veggies? Try these:
Here are the 3 main ingredients you will need.
Pasta with Baby Peas
Recipe type: Pasta / Dinner
Serves: 4 to 6
Pasta with Baby Peas is a simple recipe that is very flavorful, easy to make and made in One Pot! Perfect meal for busy nights and one your family will love!
- 1 lb. any small pasta -(ditalini, or elbows pasta)
- 1 lb. frozen Sweet Baby Peas -rinsed
- ¼ cup extra-virgin olive oil
- 1 large sweet onion - finely chopped
- ⅛ tsp. crushed red pepper flakes or a dash of cayenne pepper
- ¼ cup fresh Italian parsley - finely chopped
- ¾ 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 ¼ 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