Pasta with Peas
This pasta with peas is an easy pasta with peas recipe that delivers creamy textures, vibrant flavors, and healthy ingredients. It's the best pasta with peas for a quick weeknight dinner!
Ingredients
- 8 ounces short pasta (we like cavatelli)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 1/2 cups frozen peas, thawed for about a minute under warm water, divided
- 1 1/2 tablespoons capers, drained
- 1/4 teaspoon dried thyme
- 1/2 cup grated Pecorino Romano cheese *For vegan options, use a plant-based Parmesan alternative.
- 1/4 teaspoon kosher salt
- zest of 1 lemon (optional)
- Freshly ground black pepper, to taste
Instructions
- Cook the pasta in heavily salted water until al dente, according to the package instructions. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Sauté the minced garlic for about 30 seconds until fragrant.
- Add 1 1/2 cups of peas, capers, dried thyme, and 1/4 teaspoon kosher salt to the skillet. Cook for about 3 minutes until the peas are bright green and tender.
- Turn off the heat and mash the pea mixture lightly with a fork or potato masher, using 1/4 cup reserved pasta water to create a chunky sauce.
- Stir in the remaining 1 cup of peas and warm through.
- Toss the cooked pasta into the skillet with the Pecorino cheese, lemon zest (if using), and black pepper. Mix well, adding a splash of reserved pasta water for a creamy texture if needed.
- Taste and adjust seasoning with salt and additional Pecorino as desired. Serve warm, garnished with a drizzle of olive oil.
Notes
Optional vegan, gluten-free, low-calorie, and keto-friendly adaptations included in the text above.