I love how this recipe comes together in just 25 minutes, making it perfect for busy weeknights. The ingredients are simple and easy to keep on hand, yet the flavor feels satisfying and complete. I appreciate how the peas add natural sweetness and color, while the Parmesan creates a creamy, savory finish without needing heavy cream. It’s a light but comforting dish that I can enjoy any time of year.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Pasta 12 oz Pasta (such as spaghetti or fettuccine)
Peas 1 cup Fresh or frozen peas
Garlic 3 cloves Garlic, minced
Olive oil 2 tbsp Olive oil Extra virgin preferred
Parmesan cheese 1/2 cup Grated Parmesan cheese Plus more for serving
Salt and pepper to taste Salt to taste Black pepper
Basil 1/4 cup Fresh basil, chopped For garnish
Directions
I start by bringing a large pot of salted water to a boil. I add the pasta and cook it according to the package instructions until al dente. Before draining, I reserve 1 cup of pasta water, then drain the pasta in a colander.
While the pasta cooks, I heat the olive oil in a skillet over medium heat. I add the minced garlic and sauté for 1–2 minutes until fragrant, making sure it does not burn. I stir in the peas and cook them for 3–4 minutes until heated through and tender.
I add the drained pasta directly to the skillet with the peas and garlic. I toss everything together, adding a little reserved pasta water at a time until I reach a light, silky consistency that coats the pasta. I stir in the grated Parmesan cheese and season with salt and black pepper to taste.
I serve the pasta warm, garnished with freshly chopped basil and an extra sprinkle of Parmesan cheese.
Servings and Timing
I prepare this dish in about 10 minutes and cook it in 15 minutes, for a total time of 25 minutes. It makes 4 servings, making it ideal for a family dinner or meal prep for a couple of days.
Variations
When I want extra protein, I stir in grilled chicken or sautéed shrimp. For a creamier version, I add a splash of heavy cream or a spoonful of ricotta. I also enjoy adding lemon zest for brightness or red pepper flakes for a little heat.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a small splash of water or olive oil to loosen the sauce and warm it gently on the stovetop or in the microwave. I avoid overheating so the pasta stays tender and the cheese does not become grainy.
FAQs
Can I use frozen peas instead of fresh?
I often use frozen peas, and they work perfectly. I do not even need to thaw them before adding to the skillet.
What type of pasta works best?
I like spaghetti or fettuccine, but I can use penne, rigatoni, or any pasta I have on hand.
How do I keep the garlic from burning?
I sauté it over medium heat and stir constantly, removing it from heat if it starts to brown too quickly.
Can I make this dish vegan?
I replace the Parmesan with a plant-based alternative or nutritional yeast to keep it dairy-free.
Why should I reserve pasta water?
I use pasta water because the starch helps create a silky sauce that clings to the pasta.
Can I add other vegetables?
I sometimes add spinach, asparagus, or zucchini for extra color and nutrition.
Is this dish good served cold?
I prefer it warm, but I can serve it as a pasta salad by letting it cool and adding a drizzle of olive oil and lemon juice.
How do I make it more filling?
I add grilled chicken, shrimp, or white beans to increase the protein content.
Can I use pre-grated Parmesan?
I can, but I find freshly grated Parmesan melts better and gives a smoother texture.
How can I boost the flavor?
I sometimes add lemon zest, crushed red pepper flakes, or a touch more Parmesan to intensify the flavor.
Conclusion
I love how this Pasta with Peas delivers simple ingredients and big flavor in a short amount of time. The sweet peas, aromatic garlic, and savory Parmesan create a balanced and comforting dish that I can rely on for an easy, satisfying meal. It’s a recipe I turn to again and again when I want something quick, fresh, and delicious.
A quick and comforting pasta dish featuring sweet peas, fragrant garlic, and savory Parmesan cheese tossed in a light, silky sauce. This simple recipe delivers fresh flavor and satisfying texture in every bite.
Ingredients
12 oz pasta (such as spaghetti or fettuccine)
1 cup fresh or frozen peas
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
1/2 cup grated Parmesan cheese, plus more for serving
Salt, to taste
Black pepper, to taste
1/4 cup fresh basil, chopped
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
Before draining the pasta, reserve 1 cup of the pasta cooking water, then drain the pasta.
While the pasta cooks, heat the olive oil in a skillet over medium heat.
Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
Stir in the peas and cook for 3–4 minutes until heated through and tender.
Add the drained pasta to the skillet with the peas and garlic.
Toss everything together, adding small amounts of the reserved pasta water until a light, silky sauce forms and coats the pasta.
Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
Serve warm, garnished with freshly chopped basil and an extra sprinkle of Parmesan cheese.
Notes
Add grilled chicken, sautéed shrimp, or white beans for extra protein.
For a creamier version, stir in a splash of heavy cream or a spoonful of ricotta.
Lemon zest can add brightness and crushed red pepper flakes can add mild heat.
Frozen peas work perfectly and do not need to be thawed before cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, add a splash of water or olive oil to loosen the sauce.
