A Creamy, Flavorful Pasta Dish with a Twist!
The first time I tried pasta with pea sauce (pasta e piselli), I was amazed by how a few simple ingredients could create such a comforting dish. But I also made mistakes—my peas turned to mush, and my sauce was too watery. After many trials, I’ve learned the best tricks to make it creamy, flavorful, and foolproof!
Why You’ll Love This Recipe
✔ Super easy: Ready in under 30 minutes with simple pantry ingredients.
✔ Healthy & nutritious: Packed with fiber and vitamins from peas.
✔ Versatile: Can be made vegan or with cheese for extra richness.
✔ Authentic & traditional: Inspired by classic Italian home cooking!
Why This Recipe Works
✔ Cooking the pasta in broth makes the sauce naturally creamy.
✔ Mashing half the peas gives the best mix of texture and creaminess.
✔ A hint of lemon zest & nutmeg enhances the flavor without overpowering.
Ingredients You’ll Need
- Pasta: Short pasta like ditalini, rigatoni, or orecchiette works best.
- Peas: Fresh or frozen (no need to thaw).
- Garlic & Onion: The aromatic base for depth of flavor.
- Parmesan or Pecorino Romano: Adds umami (optional for vegan version).
- Olive Oil & Butter: For richness and smooth texture.
- Vegetable or Chicken Broth: Helps create a creamy sauce.
- Lemon Zest & Fresh Herbs (Optional): For brightness and freshness.
Step-by-Step Instructions
1️⃣ Sauté the Aromatics
- Heat olive oil in a pan.
- Add chopped onions & garlic and sauté until fragrant.
2️⃣ Add the Peas & Simmer
- Stir in the peas and let them soften.
- Add broth and simmer for 5 minutes.
3️⃣ Cook the Pasta in the Sauce (Chef’s Secret!)
- Instead of boiling pasta separately, cook it directly in the broth with the peas! This releases starch, making the sauce naturally creamy.
4️⃣ Mash for Creaminess (Optional)
- For a creamier flavourful sauce, mash half the peas against the side of the pot with a wooden spoon to release their flavour
5️⃣ Finish with Cheese & Herbs
- Stir in Parmesan/Pecorino, lemon zest, and fresh herbs for extra flavor.
❌ Common Mistakes & How to Fix Them
🔸 Mistake #1: Overcooking the peas
Why it’s bad: Peas lose their vibrant color and turn mushy.
✅ Fix: Add them later in the cooking process, just enough to soften.
🔸 Mistake #2: Too much water, making it soupy
Why it’s bad: The sauce should coat the pasta, not be watery.
✅ Fix: Cook the pasta in just enough broth so it absorbs the flavors.
🔸 Mistake #3: Skipping the cheese or a substitute
Why it’s bad: The dish lacks richness and depth.
✅ Fix: Use Pecorino Romano or Parmesan (or nutritional yeast for a vegan option).
🔸 Mistake #4: Using the wrong pasta shape
Why it’s bad: Long pasta like spaghetti doesn’t hold the sauce well.
✅ Fix: Stick to short pasta like ditalini or rigatoni for the best texture.
📝 Pro Tips for the Best Pasta e Piselli
✔ Mashing trick: Mash half the peas for an ultra-creamy texture while keeping some whole for contrast.
✔ Secret ingredient: A tiny pinch of nutmeg enhances the natural sweetness of peas.
✔ Brighten it up: A little lemon zest or fresh mint makes this dish extra fresh!
FAQ’s
Yes! Just skip the cheese or use nutritional yeast for a similar umami kick.
Yes, but the texture is best fresh. Store in an airtight container for up to 2 days, but avoid freezing (pasta may get mushy).
.
Pecorino Romano is the most traditional, but Parmesan works well too
🍽️ Serving Suggestions
Pair your pasta with pea sauce with:
A crisp white wine like Sauvignon Blanc.
A light arugula salad with lemon dressing.
A slice of crusty bread to soak up the sauce.
💬 Have You Tried This Recipe?
What’s your favorite way to enjoy pasta with pea sauce? Do you prefer it chunky or smooth? Let me know in the comments!”
Try Another Recipe
How to Make Pasta with Pea Sauce (Pasta e Piselli) – Mistakes to Avoid!
Equipment
- 1 dutch oven
- 1 wooden spoon
- 1 chefs knife
- 1 chopping board
- 1 glass measuring jug
Ingredients
- 200 g ditalini pasta
- 2 tbsp extra virgin olive oil
- 1 medium onion
- ½ tsp dried red chilli flakes
- 400 ml water (or chicken stock)
- 200 g frozen peas
- 60 g grated parmesan cheese
Instructions
- Begin by chopping the onion and cooking on medium-low heat in extra virgin olive oil to soften – around 5 minutes or so
- Add the chilli flakes and heat for around a minute
- Add the frozen peas and water and bring up to a boil, then reduce to a simmer
- Mash some of the peas against the side of the pot with the back of the wooden spoon to release their flavour into the broth
- Add the pasta and stir regularly at a gentle simmer for around 10 minutes
- Once the pasta is ready (al dente) and almost all the water has been absorbed by the pasta, add the cheese and stir well to create a sauce that coats the pasta
- Serve in pasta bowls with some extra grated parmean and a drizzle of extra virgin olive oil
Hi, I’m Paul! I’m a passionate home chef, recipe developer, and food lover who believes that cooking should be fun, rewarding, and stress-free! Through Scoffs & Feasts, I share my favorite tried-and-tested recipes, cooking tips, and troubleshooting advice to help home cooks gain confidence in the kitchen. Whether you’re a beginner or an experienced foodie, I hope my recipes inspire you to try something new.