Quick Pasta with Peas

With just a few ingredients, you can make a satisfying vegetarian meal to share with the kids. This Pasta with Peas is fast, simple, and so yummy.

Pasta with Peas

We rely on pasta to make easy vegetarian meals and this version with peas in the mix is one of our staples. It’s rich in vegetarian protein, it’s very fast, and it’s easy for little kids to eat—and for grownups to enjoy, too.

I keep frozen peas in the freezer and pasta in the pantry so I can make this whenever it’s on our menu. You can of course add chicken, diced steak, or shrimp on the side—or another protein. It’s super versatile.

This is an easy family dinner and it can also be packed as a hot lunch in a thermos for daycare, preschool, or school.

(You may also like Pesto Pasta with Peas and Orzotto with Peas.)

Ingredients You Need

Below is a look at the ingredients you need to make this easy pasta recipe for the kids, or to share with the kids.

• Pasta: You can use any type of pasta in this recipe, though I prefer to use a small shape such as small shells, ditalini, or elbows so the pasta is a similar size as the peas and it’s easy to eat with a spoon.
• Frozen peas: I prefer the sweetness and lower starch content in petite frozen peas, so that’s what I’m using here. You can also use regular frozen peas if you prefer.
• Butter: I use unsalted butter in my kitchen so I can control the salt. If you only have salted butter or simply prefer it, that is also fine.
• Parmesan cheese: Grated Parmesan cheese adds creaminess and flavor to this recipe.
• Heavy cream: You have the option to add a splash of heavy cream to add a little more richness and creaminess.
• Salt, pepper, freshly grated lemon zest, minced fresh basil: Feel free to top with any additional flavors that your family prefers.

Step-by-Step Instructions

Here’s an overview of how to make this recipe so you know what to expect from the process. Scroll down for the full recipe, including the amounts and the timing.

1. Cook pasta according to the package directions. Add the peas to a colander set in the sink.
2. When the pasta is cooked, drain in the colander right over the peas.
3. Return the pasta and the peas to the pot. Stir in the butter, Parmesan, and cream, if using.
4. Serve warm with any optional toppings as desired.

How to Store

Add leftover pasta, once cooled, to an airtight storage container and store in the refrigerator for up to 5 days. Warm through in 15-30 second increments in the microwave to serve.

Serving Suggestions

You can serve this as a vegetarian main dish, or pair it with the following recipes for a perfect weeknight dinner:

Best Tips for Success

• I prefer using small shaped pasta here, such as small shells, rings, ditalini, or orrechiette since they are easiest to eat with the peas.
• Top with salt, cracked black pepper, freshly grated lemon zest, minced fresh herbs such as basil or parsley, or crushed red pepper as you like.
• The cream adds creaminess, but it’s optional.
• I prefer “petite” frozen peas as they are less starchy, but regular peas work, too.
• Dairy-free: Skip the Parmesan and use extra virgin olive oil instead of butter.
• Add crisp-cooked bacon or pancetta to make this extra yum.

I’d love to hear your feedback on this recipe, so please comment and rate it below.

• Bring a large pot of salted water to a boil and cook pasta according to the package directions. (I prefer using small shaped pasta here, such as small shells, rings, ditalini, or orrechiette since they are easiest to eat with the peas.)

• Add the peas to a colander set in the sink.

• When the pasta is cooked to al dente, drain in the colander right over the peas.

• Return the pasta and the peas to the pot. Stir in the butter, Parmesan, and cream, if using.

• Serve warm with any optional toppings as desired.

• • Add leftovers, once cooled, to an airtight storage container and store in the refrigerator for up to 5 days. Warm through in 15-30 second increments in the microwave to serve.
  • I prefer using small shaped pasta here, such as small shells, rings, ditalini, or orrechiette since they are easiest to eat with the peas.

• • Top with salt, cracked black pepper, freshly grated lemon zest, minced fresh herbs such as basil or parsley, or crushed red pepper as you like.

• • The cream adds creaminess, but it’s optional.

• • I prefer “petite” frozen peas as they are less starchy, but regular peas work, too.

Calories: 278kcal, Carbohydrates: 48g, Protein: 10g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 10mg, Sodium: 82mg, Potassium: 221mg, Fiber: 4g, Sugar: 4g, Vitamin A: 392IU, Vitamin C: 15mg, Calcium: 49mg, Iron: 1mg