Pasta and peas is a classic Italian-inspired dish that’s both elegant and comforting, perfect for weeknight dinners or casual entertaining. This beloved recipe combines tender pasta with sweet peas in a luscious, creamy sauce that comes together in just minutes. There’s something so wonderfully nostalgic about this dish—it’s the kind of food that makes you feel like you’re being hugged from the inside out.
What makes this pasta and peas recipe truly special is its simplicity and versatility. Whether you’re cooking for your family or impressing guests, this dish delivers restaurant-quality results without requiring advanced culinary skills. The beauty of pasta and peas lies in how the sweetness of the peas perfectly balances the richness of the sauce, creating a harmonious flavor profile that appeals to everyone at the table.
I absolutely love how quick this recipe comes together. In less than thirty minutes, you’ll have a stunning pasta dish that tastes like you’ve been cooking all day. The combination of butter, cream, and Parmesan creates an incredibly silky sauce that coats every strand of pasta beautifully. Add in the tender peas, and you’ve got a dish that’s both satisfying and refined.
This perfect comfort food is ideal for meal prep, as it reheats beautifully and actually tastes even better the next day when the flavors have had time to meld together. You can easily customize it with different proteins, vegetables, or cheeses based on what you have on hand.
The secret to achieving the best pasta and peas is using quality ingredients and not overcomplicating the process. Fresh or frozen peas work beautifully, so you can make this dish year-round. I always recommend using freshly grated Parmesan cheese rather than pre-grated, as it melts more smoothly and creates a creamier sauce. The pasta should be cooked al dente—not too soft, not too firm—so it can absorb the sauce while maintaining its texture.
If you’re looking for more delicious pasta inspiration, check out our collection of pasta recipes that are equally impressive. You might also enjoy exploring simple weeknight dinners that come together just as quickly.
One thing I love about this recipe is how it teaches you fundamental cooking techniques that apply to many other dishes. Learning to build a proper sauce base, balance flavors, and cook pasta to the perfect texture are skills that will elevate your cooking across the board. This dish is forgiving enough for beginners but sophisticated enough to satisfy experienced cooks.
The beauty of pasta and peas is that it’s a blank canvas for your creativity. You can add crispy bacon, fresh herbs like basil or mint, diced prosciutto, or roasted vegetables. Some people love adding a splash of white wine to the sauce, while others prefer a touch of lemon zest for brightness. The possibilities are truly endless.
I recommend serving this dish immediately after plating, as the heat helps the sauce coat the pasta perfectly. A fresh simple salad alongside makes a wonderful accompaniment, providing a cool, crisp contrast to the warm, creamy pasta.
For more inspiration on building delicious meals, explore our recipe collection for other crowd-pleasing dishes. Whether you’re cooking for yourself or feeding a crowd, this pasta and peas recipe is sure to become a household favorite.
Ingredients
- 1 pound pasta (penne, rigatoni, or your favorite shape)
- 3 cups fresh or frozen peas
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup whole milk
- 3/4 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped (optional but recommended)
- Zest of 1 lemon (optional)
- 2 ounces diced prosciutto or pancetta (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Once boiling, add your pasta and cook according to package directions until al dente, stirring occasionally to prevent sticking.
- While the pasta cooks, melt the butter in a large, heavy-bottomed skillet over medium heat, swirling occasionally to ensure even melting.
- Add the minced garlic to the melted butter and cook for about 1 minute, stirring constantly, until fragrant but not browned.
- If using prosciutto or pancetta, add it to the skillet now and cook until crispy, about 3-4 minutes, stirring occasionally.
- Pour the heavy cream and whole milk into the skillet with the butter and garlic, stirring well to combine all ingredients.
- Bring the cream mixture to a gentle simmer over medium-low heat, stirring frequently to prevent scorching on the bottom of the pan.
- Add the peas to the cream sauce and stir well, cooking for about 3-4 minutes until the peas are heated through and tender.
- Remove the skillet from the heat and stir in the freshly grated Parmesan cheese until completely melted and incorporated, creating a smooth, creamy sauce.
- Season the sauce generously with salt, freshly ground black pepper, and red pepper flakes if desired, tasting as you go.
- When the pasta is ready, reserve 1 cup of the starchy pasta cooking water before draining the pasta in a colander.
- Add the drained pasta to the cream sauce, tossing gently but thoroughly to coat every strand with the silky sauce.
- If the sauce seems too thick, add reserved pasta water a splash at a time, stirring gently until you reach your desired consistency.
- Stir in the fresh parsley and mint if using, along with lemon zest for brightness and extra flavor.
- Divide the pasta and peas among serving bowls or plates, making sure to distribute the sauce evenly.
- Finish each serving with an extra sprinkle of freshly grated Parmesan cheese and a light grind of fresh black pepper before serving immediately while hot.
Pro Tips
- This recipe serves four as a main course, but can easily be doubled or halved depending on your needs. Simply adjust all ingredient quantities proportionally and follow the same cooking method.
- Freshly grated Parmesan cheese is absolutely essential for achieving the best results. Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly, resulting in a grainy texture rather than the desired silky sauce.
- If you don’t have heavy cream on hand, you can substitute with half-and-half or use all whole milk for a lighter version, though the sauce won’t be quite as rich and luxurious.
- Fresh peas are wonderful when in season, but frozen peas work beautifully in this recipe and are available year-round. There’s no need to thaw frozen peas before adding them to the sauce—they’ll cook through in just minutes.
- The pasta water is crucial for achieving the perfect sauce consistency. The starch in the pasta water helps the sauce adhere to the pasta and creates a more cohesive, restaurant-quality dish.
- This dish is best served immediately after combining the pasta and sauce, while everything is still hot and the sauce is at its creamiest.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream if the sauce has thickened too much during storage.
- For a protein-packed version, add diced grilled chicken, cooked shrimp, or crispy bacon to the finished dish. These additions make it more substantial and perfect for a complete meal.
- Fresh mint is truly special in this dish and elevates it from simple to sophisticated. If you can find it, I highly recommend including it.
- The lemon zest adds brightness and prevents the dish from feeling too heavy. It’s a small addition that makes a big difference in the overall flavor profile.
- Try adding a splash of dry white wine to the cream mixture for added depth and complexity. Add it after the garlic and before the cream for best results.
- This recipe works with any pasta shape, but shorter shapes like penne, rigatoni, or farfalle catch and hold the creamy sauce beautifully.