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Penne and Peas (Pasta con i piselli) Recipe

ByCaroline
Jump to Recipe·5 from 19 reviews

If you’re looking for a cozy, comforting dish that feels like a warm hug on a plate, you can’t go wrong with this Penne and Peas (Pasta con i piselli) recipe. It’s one of those simple Italian classics that’s packed with fresh, bright flavors but still easy enough to whip up for a weeknight dinner. I love how the sweetness of the peas complements the savory Parmesan, and the wine and vegetable stock create this luscious, lightly sauced pasta that never feels heavy.

What makes this Penne and Peas (Pasta con i piselli) recipe really special is its simplicity and versatility. It’s perfect when you want something wholesome without fussing over a million ingredients. Also, it’s a brilliant way to enjoy peas in a different way that’s both fresh and hearty. Trust me, once you try it, it’ll become a go-to in your kitchen too.

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Why This Recipe Works

  • Simple Ingredients, Big Flavor: Just a handful of staples come together to make something delicious and satisfying.
  • One-Pan Magic: Cooking the pasta right in the skillet with the peas and stock saves dishes and keeps the flavors blended beautifully.
  • Bright and Comforting: The fresh peas and Parmesan balance perfectly, offering something light yet hearty.
  • Perfect Weeknight Option: Quick prep and cook time means you get a tasty dinner without the stress.
This image shows a white pot filled with pasta made from short, tube-shaped pieces. The pasta is yellowish and mixed with small green peas and a light sauce that makes it look shiny and soft. On top of the pasta, there is a light sprinkle of fine white cheese. A black spoon lifts a portion of the pasta out of the pot, showing the texture and layers clearly. The background is slightly blurred but has a white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Penne and Peas (Pasta con i piselli) recipe plays a key role; together they create layers of flavor and texture. Plus, these ingredients are easy to find and don’t require fancy prep, making this dish super approachable.

  • Olive oil: A classic base that adds richness and helps soften the onions.
  • Large onion: Finely diced to melt down and bring sweetness and depth.
  • Green peas: Whether fresh or frozen, they bring that bright pop of color and natural sweetness.
  • White wine: Adds acidity and complexity, enhancing the overall flavor.
  • Penne pasta: Its ridges catch the light sauce perfectly, creating a balanced bite.
  • Vegetable stock: Used instead of water to cook the pasta, infusing subtle savory notes.
  • Parmesan cheese: Adds a nutty, salty finish that ties everything together.
  • Kosher salt and freshly cracked black pepper: To season and bring all the flavors into harmony.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Penne and Peas (Pasta con i piselli) recipe is great as-is, but I love to tweak it depending on the season or what’s in my fridge. Don’t hesitate to make it your own by adding a pinch of heat or swapping ingredients to suit your taste!

  • Variation: Sometimes I stir in a handful of fresh herbs like basil or mint. It adds a fresh note especially during spring and summer.
  • For extra protein: Adding grilled chicken or crispy pancetta turns this into a more filling meal.
  • Dairy-Free: Skip the Parmesan and drizzle with good quality olive oil and a squeeze of lemon for brightness.
  • Spicy kick: A pinch of crushed red pepper flakes really wakes up the flavors without overpowering them.

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

Step 1: Sauté the Onions to Golden Perfection

Start by heating your olive oil in a large skillet or pot over medium heat. Toss in the finely diced onion and let it cook slowly until soft and golden, about 6 to 8 minutes. This slow cooking really draws out the onion’s natural sweetness without burning, so keep it gentle and stir occasionally. A well-caramelized onion is the flavor backbone here.

Step 2: Add Peas and Pour in White Wine

Once the onions are beautifully golden, add your peas and cook for 2 to 3 minutes. This warms them up and starts melding their sweetness with the onions’ richness. Next, pour in the white wine and let it simmer for about 5 minutes until it reduces slightly. This step adds a lovely acidity and depth you don’t want to skip, plus it’s a nice chance to let the alcohol cook off.

Step 3: Cook Pasta Right in the Skillet

Add the dry penne pasta directly into the skillet with the peas and onions, stirring everything together to coat the pasta with flavor. Pour in your vegetable stock and bring it to a boil. Once boiling, reduce the heat to a simmer and cook the pasta until it’s perfectly al dente, about 15 to 18 minutes. Stir occasionally so the pasta cooks evenly and doesn’t stick, and keep an eye on the liquid—it should mostly absorb and create a silky sauce.

Step 4: Finish with Parmesan and Seasoning

Once your pasta is tender but still has a slight bite, stir in the grated Parmesan cheese until it melts into the sauce. Taste and season with kosher salt and freshly cracked black pepper to your liking. The cheese adds that creamy, salty richness that makes this dish feel luxurious despite its simplicity. Serve immediately and enjoy that cozy, fresh bowl!

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Tips from My Kitchen

  • Choose the Right Pasta: Penne rigate works best because the ridges grab the sauce and peas, making each bite flavorful.
  • Don’t Rinse Peas: If using frozen peas, toss them straight into the pan without thawing or rinsing—this keeps their flavor and texture intact.
  • Simmer Gently: Keep the heat low when simmering pasta to avoid scorching the stock or sticking to the pan.
  • Shred, Don’t Pre-Grate Cheese: Freshly grated Parmesan melts better and gives a creamier sauce than pre-shredded versions.

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

A dark plate holds a serving of penne pasta mixed with green peas. The pasta pieces are light yellow and smooth, some slightly overlapping each other. The green peas add a bright contrast, scattered among the pasta. A black serving spoon is lifting some pasta and peas from the plate. The surface beneath the plate is a white marbled texture, and part of a white pot is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish this dish with an extra sprinkle of grated Parmesan and a few cracks of black pepper. Sometimes I’ll add a touch of fresh parsley or a drizzle of good quality extra virgin olive oil to brighten it up and add some freshness. A squeeze of lemon on top can also lift the flavors in the warm months.

Side Dishes

This pasta pairs beautifully with a crisp green salad dressed lightly with lemon and olive oil. For something heartier, roasted vegetables like asparagus or cherry tomatoes on the side make a colorful and delicious addition. Crusty bread or garlic bread is always a welcome companion to soak up any leftover sauce.

Creative Ways to Present

For festive dinners, I sometimes plate the pasta in individual bowls and top with a sprig of fresh mint or basil for a pop of color. You can even serve the pasta in hollowed-out tomatoes or mini pumpkin bowls to impress guests with a fun twist. It’s subtle but makes the meal feel special and thoughtful.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps well for up to 3 days. The peas stay sweet and the pasta holds up surprisingly nicely because of the gentle simmer method. Just be sure to let it cool fully before refrigerating to keep the texture fresh.

Freezing

While I don’t usually freeze this pasta because the peas and cheese can change texture, if you want to, freeze in portioned containers without the cheese, then stir it in after thawing and reheating for the best results.

Reheating

For reheating, I prefer using a skillet over the stove with a splash of water or stock to bring it back to life, stirring gently to prevent sticking. The microwave works in a pinch, just cover to retain moisture and add a little liquid if needed to keep it creamy.

FAQs

  1. Can I use frozen peas for this Penne and Peas (Pasta con i piselli) recipe?

    Absolutely! Frozen peas work perfectly in this dish and are often more convenient and just as tasty as fresh peas. Just add them directly to the pan without thawing, so they cook evenly and retain their sweetness.

  2. What type of white wine should I use for cooking?

    Use a dry, crisp white wine like Pinot Grigio or Sauvignon Blanc. Avoid overly sweet wines as they can alter the flavor balance of the dish. If you prefer not to cook with wine, you can substitute with extra vegetable stock and a squeeze of lemon juice for acidity.

  3. Can I make Penne and Peas (Pasta con i piselli) vegan?

    Yes! Simply omit the Parmesan cheese or swap it for a vegan alternative or nutritional yeast for a cheesy flavor. The rest of the recipe is naturally vegan and full of flavor.

  4. How do I know when the pasta is perfectly al dente?

    Check the pasta at around 15 minutes by tasting a piece — it should be cooked through but still firm when bitten. Keep in mind that the pasta will slightly soften as it cools, so aim for a bit of bite when cooking.

Final Thoughts

What I love most about this Penne and Peas (Pasta con i piselli) recipe is how effortlessly it balances simple ingredients with vibrant flavor. It feels like comfort food without any heaviness, perfect for a relaxed evening or even entertaining friends. Give it a try next time you want something filling yet fresh—I’m sure it’ll become a beloved favorite in your kitchen just like it is in mine.

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Penne and Peas (Pasta con i piselli) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 19 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian
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Description

A delicious and comforting Italian dish featuring penne pasta cooked with fresh or frozen peas in a flavorful mixture of onion, white wine, and vegetable stock, finished with grated Parmesan cheese.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely diced
  • 16 ounces green peas, fresh or frozen
  • 3 1/2 ounces white wine
  • 12 ounces dry penne or penne rigate pasta
  • 1 1/4 cups low-sodium vegetable stock
  • 2 ounces grated Parmesan cheese
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Heat the oil: Heat olive oil in a large skillet or pot over medium heat until shimmering.
  2. Sauté onions: Add finely diced onion and cook, stirring occasionally, until soft and golden, about 6 to 8 minutes.
  3. Cook peas: Add the green peas to the skillet and cook for 2 to 3 minutes, stirring to combine.
  4. Add white wine: Pour in the white wine and cook, stirring occasionally, for about 5 minutes until the wine has reduced slightly.
  5. Add penne pasta: Stir in the dry penne pasta, mixing it well with the peas and onion.
  6. Add vegetable stock and simmer: Pour in the low-sodium vegetable stock, bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered until the pasta is al dente and most of the liquid is absorbed, about 15 to 18 minutes. Stir occasionally to prevent sticking.
  7. Finish with cheese and seasoning: Stir in grated Parmesan cheese, season with kosher salt and freshly cracked black pepper to taste, and mix well.
  8. Serve immediately: Serve the penne and peas hot for the best flavor and texture. Enjoy!

Notes

  • Use fresh peas in season for the best flavor, or frozen peas as a convenient alternative.
  • Adjust the amount of vegetable stock as needed to achieve your desired pasta consistency.
  • For a creamier dish, add a splash of cream or substitute part of the vegetable stock with milk.
  • Grated Parmesan can be substituted with Pecorino Romano for a sharper flavor.
  • Make sure to stir occasionally during cooking to prevent the pasta from sticking to the pan.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 300 mg
  • Fat: 10 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 6 g
  • Protein: 12 g
  • Cholesterol: 10 mg

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