Penne and Peas (Pasta con i piselli) Recipe

If you’re looking for a cozy, comforting pasta dish that’s fresh and satisfying, you’re going to love this Penne and Peas (Pasta con i piselli) Recipe. It’s one of those simple Italian classics that feel like a warm hug on a plate, and yet it’s surprisingly easy to pull together any night of the week. I remember making this on a chilly spring evening when fresh peas first hit the market — the brightness of the peas combined with the creamy Parmesan totally elevated a weeknight meal into something special.

What’s great about the Penne and Peas (Pasta con i piselli) Recipe is how it turns pantry staples and a handful of fresh ingredients into a rich, flavorful dish. Plus, it’s wonderfully adaptable — whether you’ve got frozen peas or have picked some fresh ones, this dish delivers on texture and taste every time. Trust me, once you try this, it’ll become your go-to when you want something quick but memorable.

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Ingredients & Why They Work

This Penne and Peas (Pasta con i piselli) Recipe is all about harmony – fresh peas, aromatic onions, gently cooked with pasta right in the stock and wine. Each ingredient supports the others to create a comforting but fresh taste that’s incredibly satisfying.

• Olive oil: A good-quality olive oil adds a fruity richness that’s perfect for sautéeing the onions gently without overpowering the other flavors.
• Onion: Finely diced for sweetness and depth; slow cooking until golden brings out its natural flavor without harshness.
• Green peas: Whether fresh or frozen, they add pop and sweetness; fresh peas will brighten the dish slightly more.
• White wine: Adds acidity and complexity, helping to lift the flavors and add a subtle tang.
• Penne pasta: Classic pasta shape with ridges that catch the sauce beautifully for each bite.
• Vegetable stock: Keeps the dish vegetarian while adding savory moisture for cooking the pasta right in the pot.
• Parmesan cheese: Brings umami and creaminess, binding everything together at the end.
• Kosher salt and black pepper: Essential for seasoning and bringing all the flavors to life.

Tweak to Your Taste

One of the best parts about this Penne and Peas (Pasta con i piselli) Recipe is how easy it is to make your own. I often switch things up depending on what’s in the fridge or my mood. Don’t hesitate to get creative!

• Variation: I sometimes add a squeeze of lemon juice or zest at the end for a fresh, zesty contrast that brightens the peas and Parmesan combination.
• Herbs: Adding fresh mint or basil can elevate the dish with a fragrant freshness that pairs beautifully with peas.
• Protein boost: If I want something heartier, I’ll toss in cooked pancetta or crispy bacon for a smoky twist.
• Dairy-free: Use nutritional yeast or a vegan Parmesan alternative to keep this recipe dairy-free without losing that cheesy depth.

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

Step 1: Gently Sauté Your Onions

Start by warming the olive oil over medium heat in a large skillet or deep pot. Toss in your finely diced onions and let them cook slowly, stirring occasionally, until they turn golden and soft — usually about 6 to 8 minutes. This gentle cooking brings out sweetness and forms the flavorful base for your dish. Don’t rush this part; patience here really pays off!

Step 2: Add the Peas and White Wine

Once your onions are beautifully golden, stir in the peas. Cook them just a couple of minutes so they start to warm through but stay bright and tender. Pour in the white wine and let it simmer for about five minutes. This lets the alcohol cook off while the wine’s acidity lifts the whole dish and softens the sweetness of the peas and onions.

Step 3: Cook the Penne Right in the Broth

Next, add your dry penne pasta, stirring to combine it with the peas and onions. Pour in the vegetable stock and bring everything to a rolling boil. Then reduce the heat and let it simmer gently, uncovered, for 15 to 18 minutes. Keep an eye on it as the pasta will absorb the broth and become perfectly al dente. Stir occasionally to prevent sticking. This method not only cooks the pasta but infuses it with all those wonderful flavors.

Step 4: Finish with Parmesan and Seasoning

When the pasta is cooked through but still firm to the bite, turn off the heat and stir in the grated Parmesan cheese. It melts into the noodles and broth, creating a luscious coating. Taste and adjust the seasoning with kosher salt and freshly cracked black pepper. Serve immediately for the best texture and flavor — this dish doesn’t wait well!

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

Garnishes

I like to finish this pasta with an extra sprinkle of freshly grated Parmesan and a grind of black pepper for that final pop. Sometimes I toss on a handful of fresh chopped mint or basil leaves — they add a lovely aromatic lift. A drizzle of good olive oil right before serving always feels like a little luxe touch.

Side Dishes

This dish pairs beautifully with a crisp green salad dressed simply with lemon and olive oil, or some roasted vegetables for a light but complete meal. If I’m feeling indulgent, a piece of crusty bread is perfect for sopping up any extra sauce.

Creative Ways to Present

For a special occasion, I’ve plated this pasta in shallow bowls, topped with a sprig of fresh herbs and a dusting of Parmesan. You could also add a few crispy fried sage leaves for color and texture, turning a humble dish into something stunning and dinner-party ready.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover Penne and Peas in an airtight container in the fridge for up to two days. The pasta will soak up any remaining liquid, so it can firm up a bit. Adding a splash of broth or olive oil when reheating helps bring back some creaminess.

Freezing

Freezing isn’t my favorite with this recipe because peas and pasta textures suffer with freezing and thawing. If you do freeze it, be sure to cool it fully and store in a freezer-safe container for up to two months.

Reheating

I reheat leftovers gently in a skillet over medium heat, stirring frequently and adding a little water or broth to loosen the sauce. Avoid microwave reheating if you can — it tends to dry the pasta out and dull the flavors.

FAQs

Final Thoughts

This Penne and Peas (Pasta con i piselli) Recipe holds a special place in my heart — it’s a simple dish that feels so satisfying and comforting, yet fresh enough to highlight spring produce. I love how it brings together seasonal peas and a few staples into hearty, fresh flavors with minimal fuss. If you’re after a meal that’s quick, a little nostalgic, and endlessly adaptable, give this recipe a try. I promise it’ll become one of those comforting weeknight staples you turn to again and again.

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