I’m excited to share my Pasta And Peas recipe that uses simple pantry ingredients and one pot to bring sweet baby peas, tender ditalini, and grated Romano together in less than 30 minutes for a delicately balanced dish your whole family will love.

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I’ve made plenty of quick dinners, but One Pot Pasta E Piselli still surprises me. The tiny ditalini and frozen baby peas feel like the best kind of pantry magic, each bite a little pop of sweet and chewy that fools everyone into thinking I labored for hours.

It’s the kind of Peas Pasta that shows up on busy weeknights and somehow looks like a treat. Pasta And Peas nights are when I test small tweaks and then forget to write them down.

If you like food that seems simple but keeps you guessing, this will probably make you smile.

Ingredients

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Ditalini pasta gives quick carbs and energy, little fiber, its filling.
Extra virgin olive oil brings healthy fats, heart friendly, adds richness and fruity notes.
Yellow onion adds sweetness and depth when cooked, has fiber and vitamin C.
Frozen baby peas are sweet, lots of fiber and vitamin K, keep frozen for texture.
Pecorino Romano Salty, tangy cheese, adds protein and umami, dont use too much.
Chicken or vegetable broth Provides savory base, low cal if low sodium, boosts flavor fast.
Lemon zest or juice Brightens flavors with citrusy punch, not sour if used sparingly.
Butter adds silkiness, saturated fat, rounds flavors, makes the sauce creamy and cozy.

Ingredient Quantities

12 oz (340 g) ditalini or other small pasta, like tubetti

2 tbsp extra virgin olive oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

4 cups low sodium chicken broth or vegetable broth

1 1/2 cups frozen baby peas, keep them frozen

1 tsp kosher salt, plus more if needed

1/2 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional)

3/4 cup finely grated Pecorino Romano, plus extra for serving

2 tbsp unsalted butter

2 tbsp chopped fresh flat leaf parsley (optional)

Zest of 1 lemon or 1 tbsp lemon juice (optional, but nice)

How to Make this

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1. Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add the finely chopped yellow onion and a pinch of the kosher salt and cook until soft and translucent, about 4 to 5 minutes, stirring now and then.

2. Add the minced garlic and cook 30 to 45 seconds until fragrant, dont let it brown.

3. Add the 12 oz ditalini to the pot, pour in 4 cups low sodium chicken or vegetable broth, then stir in 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if using. Stir so the pasta is submerged and not clumped.

4. Bring to a boil, then reduce to a gentle simmer. Stir every couple minutes to prevent sticking. Cook until the pasta is nearly al dente, about 8 to 10 minutes total (check package times, ditalini is usually quick).

5. With about 2 minutes left on the pasta, add the 1 1/2 cups frozen baby peas straight from the freezer, do not thaw, theyll stay bright and tender.

6. When pasta is al dente and most of the liquid is absorbed but still saucy, remove pot from heat. If it looks too dry you can stir in a few tablespoons of hot broth or water to loosen.

7. Off the heat stir in 3/4 cup finely grated Pecorino Romano and 2 tbsp unsalted butter vigorously until creamy and silky. The cheese will melt into the starchy liquid and make the sauce.

8. Stir in the zest of 1 lemon or 1 tbsp lemon juice if using, and 2 tbsp chopped fresh flat leaf parsley if you like. Taste and add more kosher salt or black pepper as needed, remember Pecorino is salty so you may not need much more.

9. Serve immediately with extra grated Pecorino Romano on top. Enjoy, its simple but comforting and cleanup is easy since you only used one pot.

Equipment Needed

1. Large heavy-bottomed pot (6 to 8 qt), for cooking the pasta and sauce in one pot
2. Wooden spoon or silicone spatula, to stir so the pasta dont stick
3. Chef’s knife, for finely chopping the onion and parsley
4. Cutting board, for all the chopping work
5. Measuring cups and measuring spoons, for pasta, oil, salt and spices
6. Liquid measuring cup (4-cup) or a small pitcher, to pour the broth easily
7. Fine box grater or microplane, for finely grating Pecorino and zesting the lemon
8. Timer or phone timer, to keep track of the quick pasta cook time
9. Tongs or a slotted spoon, to lift and serve the ditalini if you prefer

FAQ

How long does this take to cook, start to finish? About 20 to 25 minutes. Prep the onion and garlic in 5 minutes, then cook the pasta in the pot with broth for roughly 10 to 12 minutes until al dente. Finish with cheese and butter for a minute or two.

Can I make it vegetarian or vegan? Yes, use vegetable broth instead of chicken. For vegan swap Pecorino and butter for a vegan cheese and olive oil or a vegan butter substitute, but it wont be exactly the same.

My pasta soaked up all the liquid, what do I do? Add extra hot broth or a splash of water, stir and cook 1 to 2 minutes until you reach the texture you want. Save a little extra broth next time if you like it saucier.

Do I add the frozen peas straight from the freezer? Yes keep them frozen and stir them in during the last 2 to 3 minutes of cooking so they stay bright and not mushy.

How salty should it be with the Pecorino? Start with the 1 tsp kosher salt in the recipe, taste after you add the Pecorino because that cheese is salty, then adjust if needed.

How do I store and reheat leftovers? Refrigerate in an airtight container for 3 to 4 days. Reheat gently in a skillet with a splash of broth or water to loosen it up, or microwave with a little liquid and stir halfway through.

One Pot Pasta E Piselli Recipe Substitutions and Variations

Ditalini or tubetti: swap for 12 oz small shells or elbow macaroni, or use 12 oz orzo. If you use orzo it will cook faster so start checking at 7 to 8 minutes and you might need a splash more broth.
4 cups low sodium chicken broth or vegetable broth: use 4 cups vegetable broth to keep it vegetarian, or 4 cups water plus 1 to 2 tsp bouillon paste or 1 cube. If you use regular (not low sodium) broth, taste before adding the recipe salt.
3/4 cup finely grated Pecorino Romano: substitute equal parts finely grated Parmigiano-Reggiano or aged Asiago. Pecorino is saltier so you may want a little extra salt if you pick Parmesan. For a vegan option use 3 to 4 tbsp nutritional yeast plus a drizzle of olive oil.
2 tbsp unsalted butter: swap with 2 tbsp extra virgin olive oil for a dairy free version, or 2 tbsp plant based butter. Want it richer? stir in 2 tbsp mascarpone or heavy cream at the end instead.

Pro Tips

– Grate the Pecorino super fine and bring it to room temp if you can, cold cheese makes a clumpy, grainy sauce. Add it off the heat with the butter and stir vigorously until it looks silky, not like little curds, that’ll save the texture.

– Keep about 1/2 cup of hot broth (or even a splash of boiling water) nearby as the pasta finishes, scoop it out early if needed. This one-pot method soaks up liquid fast, so a few tablespoons of hot liquid lets you loosen the sauce without cooling everything down.

– Stir often and keep the simmer gentle, specially the last few minutes. Scrape the bottom so the pasta doesnt stick and cook unevenly. Also make sure the pasta is submerged at the start so pieces dont clump together, press them down right away if they float up.

– Hold off on adding salt till the end, Pecorino brings a lot of saltiness. Taste before you add more. A light zest of lemon and a tiny drizzle of good olive oil at the finish brightens the whole dish, but dont add too much lemon or it will overpower it.

One Pot Pasta E Piselli Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I'm excited to share my Pasta And Peas recipe that uses simple pantry ingredients and one pot to bring sweet baby peas, tender ditalini, and grated Romano together in less than 30 minutes for a delicately balanced dish your whole family will love.

Servings

servings

Calories

572

kcal

Equipment: 1. Large heavy-bottomed pot (6 to 8 qt), for cooking the pasta and sauce in one pot
2. Wooden spoon or silicone spatula, to stir so the pasta dont stick
3. Chef’s knife, for finely chopping the onion and parsley
4. Cutting board, for all the chopping work
5. Measuring cups and measuring spoons, for pasta, oil, salt and spices
6. Liquid measuring cup (4-cup) or a small pitcher, to pour the broth easily
7. Fine box grater or microplane, for finely grating Pecorino and zesting the lemon
8. Timer or phone timer, to keep track of the quick pasta cook time
9. Tongs or a slotted spoon, to lift and serve the ditalini if you prefer

Ingredients

12 oz (340 g) ditalini or other small pasta, like tubetti
2 tbsp extra virgin olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
4 cups low sodium chicken broth or vegetable broth
1 1/2 cups frozen baby peas, keep them frozen
1 tsp kosher salt, plus more if needed
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes (optional)
3/4 cup finely grated Pecorino Romano, plus extra for serving
2 tbsp unsalted butter
2 tbsp chopped fresh flat leaf parsley (optional)
Zest of 1 lemon or 1 tbsp lemon juice (optional, but nice)

Directions

Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add the finely chopped yellow onion and a pinch of the kosher salt and cook until soft and translucent, about 4 to 5 minutes, stirring now and then.
Add the minced garlic and cook 30 to 45 seconds until fragrant, dont let it brown.
Add the 12 oz ditalini to the pot, pour in 4 cups low sodium chicken or vegetable broth, then stir in 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if using. Stir so the pasta is submerged and not clumped.
Bring to a boil, then reduce to a gentle simmer. Stir every couple minutes to prevent sticking. Cook until the pasta is nearly al dente, about 8 to 10 minutes total (check package times, ditalini is usually quick).
With about 2 minutes left on the pasta, add the 1 1/2 cups frozen baby peas straight from the freezer, do not thaw, theyll stay bright and tender.
When pasta is al dente and most of the liquid is absorbed but still saucy, remove pot from heat. If it looks too dry you can stir in a few tablespoons of hot broth or water to loosen.
Off the heat stir in 3/4 cup finely grated Pecorino Romano and 2 tbsp unsalted butter vigorously until creamy and silky. The cheese will melt into the starchy liquid and make the sauce.
Stir in the zest of 1 lemon or 1 tbsp lemon juice if using, and 2 tbsp chopped fresh flat leaf parsley if you like. Taste and add more kosher salt or black pepper as needed, remember Pecorino is salty so you may not need much more.
Serve immediately with extra grated Pecorino Romano on top. Enjoy, its simple but comforting and cleanup is easy since you only used one pot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.