Penne and Peas (Pasta con i piselli) Recipe

You know those recipes that feel like a warm hug on a busy weeknight? That’s exactly what this Penne and Peas (Pasta con i piselli) Recipe brings to the table. Simple, comforting, and bursts with fresh flavors, it’s one of those dishes I turn to when I want something satisfying but fuss-free. The sweetness of peas mixed with tender penne and a touch of Parmesan is just unbeatable.

What makes this Penne and Peas (Pasta con i piselli) Recipe especially great is how easy it is to pull together with just a handful of ingredients, yet it tastes like you’ve spent hours in the kitchen. It’s perfect for busy days, last-minute guests, or even lazy weekends when you want something both cozy and light. I bet once you try it, it’ll become one of your go-to pasta dishes for all seasons.

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Ingredients & Why They Work

Every ingredient in this Penne and Peas (Pasta con i piselli) Recipe plays a crucial role to create harmony between texture and flavor. Using simple pantry staples with fresh or frozen peas keeps the dish both accessible and tasty. I always recommend fresh peas when they’re in season, but frozen work beautifully too!

• Olive oil: A good quality extra virgin olive oil adds a fruity base that wraps around the onions and peas.
• Onion: Finely diced for sweetness and depth, it softens to a golden perfection that builds flavor early on.
• Green peas: Fresh or frozen, they offer natural sweetness and a pop of color that’s classic in this dish.
• White wine: Adds subtle acidity and complexity – I always use a dry white that I’d happily sip myself.
• Penne pasta: The ridges on penne rigate hold sauce better, making every bite flavorful.
• Vegetable stock: Keeps the pasta moist while infusing even more savory richness.
• Parmesan cheese: Grated fresh for a nutty, creamy finish that pulls everything together.
• Kosher salt and black pepper: Essential for seasoning—adjust these to your taste to bring out all the flavors.

Tweak to Your Taste

I love playing around with this Penne and Peas (Pasta con i piselli) Recipe depending on what I have on hand and my mood. It’s super forgiving, so feel free to add your own twist or tone down ingredients if you prefer something lighter or heartier.

• Variation: Sometimes I add a pinch of red pepper flakes for a subtle heat that contrasts nicely with the peas’ sweetness—totally transforms the dish.
• Dietary mod: Swap the Parmesan for a vegan cheese alternative or nutritional yeast if you want to keep it dairy-free.
• Seasonal twist: In spring, a handful of fresh mint stirred in at the end adds a bright, herbal note I can’t get enough of.

Step-by-Step: How I Make Penne and Peas (Pasta con i piselli) Recipe

Step 1: Sauté the Onions Until Golden

Start by heating olive oil over medium heat in a large skillet or heavy-bottomed pot. Add your diced onion and slowly cook it until it turns soft and golden, about 6 to 8 minutes. Patience here is key — don’t rush! This caramelization builds the flavor base your whole dish will rest on.

Step 2: Add the Peas and White Wine

Once the onions have softened, toss in the peas and cook for 2 to 3 minutes to warm them through. Then, pour in the white wine and let it simmer gently for about 5 minutes. This step not only blends the flavors but also helps lift those lovely onion notes with a touch of acidity.

Step 3: Stir in the Penne and Stock; Cook Until Al Dente

Add the dry penne pasta directly to your pot, stirring well to combine everything. Pour in the vegetable stock and bring it to a boil, then reduce the heat to a simmer. Keep an eye on it and stir occasionally as the pasta cooks — about 15 to 18 minutes should do. This method lets the pasta absorb the flavorful broth as it softens, creating a perfectly creamy texture.

Step 4: Finish with Parmesan and Seasoning

When your pasta is tender but still has a bite (al dente), stir in the grated Parmesan cheese so it melts into the sauce. Taste and adjust seasoning with kosher salt and fresh cracked black pepper. Serve immediately while it’s still warm and luscious—you’ll be hooked from the first bite!

How to Serve Penne and Peas (Pasta con i piselli) Recipe

Garnishes

I usually toss on an extra sprinkle of fresh Parmesan and a crack of black pepper right before serving. Sometimes, a small drizzle of high-quality olive oil or a few fresh basil leaves can brighten it up even more. These simple garnishes make the dish feel a bit special without overpowering that beautiful pea flavor.

Side Dishes

This pasta pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette, or some roasted seasonal veggies on the side. For a cozier meal, I love serving it alongside some crusty garlic bread to mop up any extra sauce.

Creative Ways to Present

For dinner parties, I like to serve this Penne and Peas (Pasta con i piselli) Recipe in shallow bowls with a sprig of fresh thyme or edible flowers for a rustic yet elegant touch. It’s a great conversation starter and makes the dish feel festive without extra effort.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I usually add a splash of water or stock when reheating to keep the pasta from drying out and to refresh that lovely sauce texture.

Freezing

I don’t usually freeze this Penne and Peas (Pasta con i piselli) Recipe because the creamy texture changes after freezing, but if you want to, I recommend freezing the cooked peas and stock mixture separately from the pasta for better results.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring often, and adding a little stock or water if the sauce has thickened too much. This helps bring back the creamy, fresh feel of the original dish.

FAQs

Final Thoughts

This Penne and Peas (Pasta con i piselli) Recipe is one of those humble dishes that remind me of the simple joys of cooking at home. It’s quick, satisfying, and full of fresh, vibrant flavors that never get old. I hope you give it a try soon—it’s like inviting a little bit of Italy into your kitchen, and once you taste it, I’m sure it’ll become a beloved staple in your own rotation.

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