18 Delicious Pasta and Peas Recipes Italian Style

Dive into the heart of Italian comfort food with our roundup of 18 Delicious Pasta and Peas Recipes Italian Style! Whether you’re craving a quick weeknight dinner or a cozy seasonal dish, these recipes blend simplicity with the rustic charm of Italy. Perfect for home cooks looking to spice up their meal rotation, each dish promises a delightful mix of flavors that’ll keep you coming back for more. Let’s get cooking!

Classic Italian Pasta e Piselli

Hey, you know those nights when you want something comforting but don’t feel like spending hours in the kitchen? This Classic Italian Pasta e Piselli is your answer. It’s simple, hearty, and packed with flavors that feel like a hug in a bowl.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 8 oz ditalini pasta (or any small pasta)
• 4 cups chicken broth (adjust saltiness to taste)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the frozen peas and cook for 2 minutes, just to thaw them slightly.
5. Pour in the chicken broth and bring to a boil over high heat.
6. Once boiling, add the ditalini pasta and reduce heat to a simmer. Cook according to package instructions, usually about 8-10 minutes, stirring occasionally to prevent sticking.
7. When the pasta is al dente, remove the pot from heat and stir in the grated Parmesan cheese until melted and creamy.
8. Season with salt and pepper to taste. Remember, the Parmesan adds saltiness, so taste before adding more salt.

Just like that, you’ve got a bowl of creamy, cheesy pasta with sweet pops of peas. Serve it with an extra sprinkle of Parmesan and a drizzle of olive oil for that restaurant-quality finish. Perfect for a cozy night in or a quick lunch that feels special.

Creamy Pea and Pancetta Pasta

Got a hankering for something creamy, savory, and downright comforting? This creamy pea and pancetta pasta is your weeknight hero, blending rich flavors with a touch of spring freshness.

Ingredients

• 8 oz pasta (like fusilli or penne)
• 4 oz pancetta, diced (substitute with bacon if needed)
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp olive oil
• Salt and pepper (adjust to taste)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Use a slotted spoon to remove pancetta, leaving the fat in the skillet.
3. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Add the frozen peas to the skillet and cook for 2 minutes, just until they’re bright green and heated through.
5. Pour in the heavy cream and bring to a simmer. Let it cook for 2 minutes to slightly thicken. Tip: If the sauce is too thick, loosen it with a splash of the reserved pasta water.
6. Stir in the cooked pasta, crispy pancetta, and Parmesan cheese. Toss everything together until the pasta is evenly coated. Season with salt and pepper to taste.
7. Serve immediately, garnished with extra Parmesan cheese. Tip: For a fresh twist, top with a sprinkle of lemon zest or chopped mint.

Delightfully creamy with pops of sweet peas and salty pancetta, this pasta is a crowd-pleaser. Try serving it with a crisp green salad or a glass of white wine for a complete meal.

Garlic Butter Pasta with Peas and Parmesan

Wondering what to whip up for a quick, satisfying meal tonight? You can’t go wrong with this garlic butter pasta, tossed with sweet peas and a generous sprinkle of Parmesan. It’s simple, flavorful, and ready in no time.

Ingredients

• 8 oz pasta (any shape you like, but spaghetti works great)
• 3 tbsp unsalted butter (for a richer flavor, try European-style butter)
• 2 cloves garlic, minced (fresh is best, but 1/2 tsp garlic powder works in a pinch)
• 1/2 cup frozen peas (no need to thaw, they’ll cook quickly)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt (start with 1/2 tsp, then adjust)
• Black pepper (freshly ground tastes best)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
3. Add the frozen peas to the skillet. Cook for 2-3 minutes, stirring occasionally, until the peas are bright green and heated through.
4. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the skillet with the garlic butter and peas.
5. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce. Sprinkle with Parmesan, salt, and pepper, then toss again to combine.
6. Serve immediately, with extra Parmesan on the side for sprinkling.

Kick back and enjoy the creamy, buttery sauce clinging to each strand of pasta, with pops of sweetness from the peas. For an extra touch, top with a drizzle of olive oil or a handful of fresh basil leaves.

Spaghetti with Peas, Prosciutto, and Cream

Hey, you know those nights when you want something comforting but not too heavy? This spaghetti with peas, prosciutto, and cream is your answer. It’s creamy, salty, and just a little sweet from the peas—perfect for a quick dinner that feels special.

Ingredients

• 8 oz spaghetti (or any pasta you like)
• 1 cup frozen peas (no need to thaw)
• 2 oz prosciutto, chopped (thin slices work best)
• 1/2 cup heavy cream (for a lighter version, use half-and-half)
• 2 tbsp unsalted butter (or olive oil for a different flavor)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper (adjust to your liking)

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the chopped prosciutto and cook until crispy, about 3-4 minutes. Tip: Keep an eye on it to prevent burning.
3. Stir in the frozen peas and cook for another 2 minutes, just until they’re heated through. Tip: The peas will brighten in color when ready.
4. Pour in the heavy cream and let it simmer for 1-2 minutes, until slightly thickened. Tip: Stir occasionally to prevent sticking.
5. Drain the spaghetti, reserving 1/4 cup of pasta water. Add the pasta to the skillet with the sauce.
6. Toss everything together, adding the reserved pasta water a little at a time if the sauce seems too thick. Stir in the Parmesan cheese until melted.
7. Season with salt and pepper to taste. Serve immediately with extra Parmesan on top.

The spaghetti should be creamy with a nice bite from the al dente pasta. The prosciutto adds a salty crunch, while the peas bring a pop of sweetness. Try serving it with a sprinkle of red pepper flakes for a little heat.

Penne with Peas, Mushrooms, and Ricotta

Just when you thought pasta couldn’t get any cozier, this penne with peas, mushrooms, and ricotta comes along. It’s creamy, hearty, and packed with flavors that feel like a hug in a bowl.

Ingredients

• 8 oz penne pasta
• 1 tbsp olive oil (or any neutral oil)
• 2 cups sliced mushrooms (cremini or button work great)
• 1 cup frozen peas (no need to thaw)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese (plus more for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the mushrooms and cook until they’re golden and have released their moisture, about 5 minutes.
3. Stir in the garlic and cook for 1 minute until fragrant. Tip: Don’t let the garlic burn or it’ll turn bitter.
4. Add the frozen peas to the skillet and cook for 2 minutes, just until they’re heated through.
5. Reduce the heat to low. Add the cooked pasta, ricotta, Parmesan, salt, and pepper to the skillet. Stir gently to combine, adding reserved pasta water a little at a time to create a creamy sauce. Tip: The residual heat will melt the cheeses perfectly.

Mmm, the creamy ricotta clings to every nook of the penne, while the peas add a sweet pop and the mushrooms bring an earthy depth. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to scoop up every last bit.

Farfalle with Peas, Lemon, and Mint

Looking for a light, refreshing pasta dish that screams summer? You’ve found it. This farfalle with peas, lemon, and mint is your go-to for those warm evenings when you want something quick, easy, and bursting with flavor.

Ingredients

• 8 oz farfalle pasta (or any small pasta you like)
• 1 cup fresh peas (frozen works too, just thaw first)
• 2 tbsp olive oil (or any neutral oil)
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 1/4 cup fresh mint leaves, chopped (plus more for garnish)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if possible)
• 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the farfalle and cook according to package instructions until al dente, about 10-12 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the peas and sauté for 2-3 minutes until they’re bright green and slightly tender.
3. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the peas.
4. Turn off the heat. Stir in the lemon zest, lemon juice, and chopped mint. If the pasta seems dry, add a splash of the reserved pasta water to loosen it up.
5. Season with salt and pepper, tossing everything together until well combined. Taste and adjust seasoning if needed.
6. Serve immediately, garnished with extra mint leaves and a sprinkle of Parmesan cheese if desired.

This dish is all about the contrast of textures—the tender pasta, the slight crunch of peas, and the freshness of mint. Try serving it with a crisp white wine for the ultimate summer meal.

Rigatoni with Peas, Sausage, and Tomato Sauce

You know those nights when you want something hearty but not too heavy? This rigatoni dish hits the spot with its savory sausage, sweet peas, and rich tomato sauce.

Ingredients

• 1 lb rigatoni pasta
• 1 tbsp olive oil (or any neutral oil)
• 1 lb Italian sausage, casings removed
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup frozen peas
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese, plus more for serving
• Fresh basil leaves for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook according to package instructions until al dente, about 12 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned, about 5 minutes.
3. Add the onion to the skillet and cook until softened, about 3 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
4. Pour in the crushed tomatoes and bring the sauce to a simmer. Reduce the heat to low and let it cook for 10 minutes, stirring occasionally.
5. Stir in the frozen peas, salt, and pepper. Cook for another 2 minutes until the peas are heated through.
6. Add the cooked rigatoni to the skillet and toss to coat the pasta evenly with the sauce. Sprinkle with Parmesan cheese and give it a final toss.
7. Serve the pasta hot, garnished with fresh basil leaves and extra Parmesan cheese if desired.

For a twist, try serving this dish with a sprinkle of red pepper flakes for a little heat. The rigatoni holds the sauce beautifully, making every bite a perfect mix of flavors and textures.

Orzo with Peas, Feta, and Olives

Feeling like you need a quick, flavorful dish that feels a bit fancy but is totally doable on a weeknight? This orzo with peas, feta, and olives is your answer. It’s bright, satisfying, and packed with flavors that play off each other perfectly.

Ingredients

• 1 cup orzo pasta
• 1 cup frozen peas (no need to thaw)
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced Kalamata olives (or your favorite kind)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (fresh is best)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the orzo to the boiling water and cook according to package instructions, about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. Two minutes before the orzo is done, add the frozen peas to the pot. This ensures they’re perfectly cooked but still bright green.
4. Drain the orzo and peas, then return them to the pot.
5. Stir in the olive oil, lemon juice, salt, and pepper until everything is well combined. Tip: The residual heat will help the flavors meld.
6. Gently fold in the feta and olives. Tip: Be careful not to overmix to keep the feta from becoming too crumbly.

Mmm, the result is a dish with creamy feta, salty olives, and sweet peas all mixed with tender orzo. Try serving it with a sprinkle of fresh herbs or a drizzle of extra olive oil for an extra touch of luxury.

Linguine with Peas, Bacon, and Egg

Linguine with peas, bacon, and egg is the kind of dish that feels like a hug in a bowl. You’ve got the salty crunch of bacon, the sweet pop of peas, and the rich, creamy egg tying it all together.

Ingredients

• 8 oz linguine (or any long pasta you like)
• 4 slices bacon, chopped (thick-cut adds more texture)
• 1 cup frozen peas (no need to thaw)
• 2 large eggs (room temperature blends better)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 2 tbsp olive oil (or any neutral oil)
• Salt and pepper (adjust to taste)

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes.
3. Add the frozen peas to the skillet with the bacon. Cook for 2 minutes, just until the peas are heated through.
4. In a small bowl, whisk the eggs with a pinch of salt and pepper. Slowly pour the eggs into the skillet, stirring constantly to create a creamy sauce.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Add the linguine to the skillet with the bacon and pea mixture.
6. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce. Stir in the Parmesan cheese.
7. Serve immediately, with extra Parmesan on the side for sprinkling.

Here’s how it turns out: the linguine is perfectly coated in a silky egg sauce, with bites of crispy bacon and sweet peas throughout. Try topping it with a fried egg for an extra decadent twist.

Fusilli with Peas, Spinach, and Gorgonzola

Dinner just got a whole lot more exciting with this creamy, dreamy pasta dish that’s packed with greens and a punch of gorgonzola. You’ll love how the fusilli twists hold onto the rich sauce, making every bite a delightful mix of flavors and textures.

Ingredients

• 8 oz fusilli pasta (or any short pasta you have on hand)
• 1 cup frozen peas (no need to thaw)
• 2 cups fresh spinach (packed, roughly chopped)
• 1/2 cup gorgonzola cheese (crumbled, plus extra for garnish)
• 1/4 cup heavy cream (for a lighter version, use half-and-half)
• 2 tbsp unsalted butter (or olive oil for a dairy-free option)
• 1 small onion (finely diced)
• 2 cloves garlic (minced)
• Salt and pepper (adjust to taste)

Instructions

1. Bring a large pot of salted water to a boil. Add the fusilli and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, melt butter in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
3. Stir in the frozen peas and spinach, cooking until the spinach wilts and the peas are heated through, about 2 minutes.
4. Reduce heat to low. Add the gorgonzola and heavy cream, stirring until the cheese melts into a creamy sauce, about 2 minutes. Season with salt and pepper.
5. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
6. Serve immediately, garnished with extra gorgonzola crumbles. Enjoy the creamy, tangy sauce clinging to each twist of pasta, with pops of sweetness from the peas and a fresh bite from the spinach.

Leftovers? This dish reheats beautifully with a splash of milk to bring the sauce back to life. Perfect for a quick lunch the next day!

Pappardelle with Peas, Asparagus, and Cream Sauce

Wow, you’re going to love this spring-inspired pasta dish that’s as easy to make as it is delicious. Perfect for those nights when you want something a little fancy but don’t feel like spending hours in the kitchen.

Ingredients

• 8 oz pappardelle pasta (or any wide noodle you like)
• 1 cup fresh peas (frozen works too, just thaw first)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces (about 1.5 cups)
• 1 cup heavy cream (for a lighter version, half-and-half is okay)
• 2 tbsp unsalted butter (or olive oil for a dairy-free option)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 cloves garlic, minced (about 1 tbsp)
• Salt and freshly ground black pepper (adjust to taste)
• 1 tbsp lemon zest (for a bright finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pappardelle and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds—be careful not to burn it.
3. Add the asparagus and peas to the skillet. Cook, stirring occasionally, until the vegetables are tender but still bright, about 4-5 minutes.
4. Pour in the heavy cream and bring to a simmer. Let it cook for 2 minutes to thicken slightly, then stir in the Parmesan until melted and smooth.
5. Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss everything together until the pasta is well coated, adding more pasta water if needed to loosen the sauce.
6. Season with salt and pepper to taste, then sprinkle with lemon zest right before serving for a fresh kick.

This dish is all about the creamy sauce clinging to every noodle, with pops of sweetness from the peas and a slight crunch from the asparagus. Try serving it with a sprinkle of extra Parmesan and a side of crusty bread to soak up any leftover sauce.

Conchiglie with Peas, Chicken, and Pesto

Craving something comforting yet fresh for dinner? This conchiglie dish combines tender chicken, sweet peas, and vibrant pesto for a meal that’s as satisfying to make as it is to eat.

Ingredients

• 1 lb conchiglie pasta (shell-shaped pasta works best for holding the sauce)
• 2 cups cooked chicken, shredded (leftover rotisserie chicken saves time)
• 1 cup frozen peas (no need to thaw, they’ll cook quickly)
• 1/2 cup pesto (homemade or store-bought, adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• Salt (just a pinch to enhance flavors)
• 1/4 cup grated Parmesan cheese (for serving, optional but recommended)

Instructions

1. Bring a large pot of salted water to a boil over high heat. This is your first step to perfect pasta.
2. Add the conchiglie pasta to the boiling water and cook according to package instructions until al dente, about 10-12 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shredded chicken and peas, stirring occasionally until the peas are bright green and the chicken is warmed through, about 5 minutes.
4. Drain the pasta, reserving 1/2 cup of pasta water. Tip: The starchy water helps the pesto coat the pasta evenly.
5. Return the pasta to the pot. Add the chicken, peas, and pesto, tossing to combine. If the mixture seems dry, add reserved pasta water a tablespoon at a time until desired consistency is reached.
6. Serve immediately, sprinkled with grated Parmesan cheese if desired. Tip: For an extra touch of freshness, garnish with a few basil leaves.

Bright flavors and a delightful mix of textures make this dish a weeknight winner. Try serving it with a side of garlic bread to scoop up every last bit of pesto.

Tagliatelle with Peas, Shrimp, and Garlic

Got a craving for something light yet satisfying? This tagliatelle with peas, shrimp, and garlic is your go-to dish. It’s quick, flavorful, and perfect for those nights when you want something special without the fuss.

Ingredients

• 8 oz tagliatelle pasta (fresh or dried works fine)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (more if you love garlic)
• 1/2 lb shrimp, peeled and deveined (size 31-40 works best)
• 1 cup frozen peas (no need to thaw)
• 1/4 cup heavy cream (for a richer sauce, or substitute with half-and-half)
• Salt and pepper (adjust to taste)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp butter (for finishing the sauce)
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente, about 8-10 minutes for dried pasta.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
3. Increase the heat to medium-high, add the shrimp to the skillet, and season with salt and pepper. Cook for 2-3 minutes per side until the shrimp are pink and opaque.
4. Stir in the frozen peas and cook for another 2 minutes until they’re heated through.
5. Reduce the heat to low, pour in the heavy cream, and stir to combine. Let the sauce simmer gently for 1-2 minutes to thicken slightly.
6. Drain the pasta, reserving 1/2 cup of the pasta water. Add the drained tagliatelle to the skillet with the shrimp and peas.
7. Toss everything together, adding the reserved pasta water a little at a time if the sauce seems too thick. Stir in the Parmesan cheese and butter until the pasta is well coated and glossy.
8. Garnish with fresh parsley and serve immediately with extra Parmesan on the side.

Freshly made, this dish boasts a creamy sauce that clings to every strand of pasta, with the sweetness of peas and the slight bite of garlic. Try serving it with a crisp white wine for an extra touch of elegance.

Orecchiette with Peas, Sausage, and Broccoli Rabe

Kickstart your week with this hearty, flavorful dish that’s as fun to say as it is to eat. Orecchiette with peas, sausage, and broccoli rabe brings together a perfect balance of textures and tastes, making it a surefire hit for any dinner table.

Ingredients

• 1 lb orecchiette pasta
• 1/2 lb Italian sausage, casings removed (spicy or mild, your choice)
• 2 cups broccoli rabe, chopped (trim the tough ends)
• 1 cup frozen peas, thawed (fresh works too, if in season)
• 3 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (more if you love garlic)
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions until al dente, about 9-11 minutes. Reserve 1 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
3. Add the garlic and red pepper flakes to the skillet, stirring for about 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Toss in the broccoli rabe and peas, cooking for another 3-4 minutes until the rabe is wilted and the peas are heated through. Season with salt and pepper.
5. Add the drained pasta to the skillet along with a splash of the reserved pasta water. Stir everything together, adding more pasta water if needed to loosen the sauce.
6. Remove from heat and stir in the Parmesan cheese until melted and creamy. Tip: The cheese adds a nice richness, so don’t skip it!
7. Serve immediately, with extra Parmesan on the side. Tip: A squeeze of lemon juice can brighten up the flavors if you like.

Bold flavors and a mix of textures make this dish a standout. The slight bitterness of the broccoli rabe pairs beautifully with the sweet peas and savory sausage, while the orecchiette’s little cups catch all the delicious bits. Try serving it with a crisp white wine for an extra touch of elegance.

Gemelli with Peas, Tomatoes, and Basil

Hey, if you’re looking for a quick, flavorful pasta dish that screams summer, you’ve got to try this gemelli with peas, tomatoes, and basil. It’s light, fresh, and comes together in no time, perfect for those evenings when you want something delicious without spending hours in the kitchen.

Ingredients

• 8 oz gemelli pasta (or any short pasta you like)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best)
• 1 cup cherry tomatoes, halved (they’re sweeter)
• 1 cup frozen peas, thawed (no need to cook first)
• 1/4 cup fresh basil, chopped (tear it for more flavor)
• Salt and pepper (adjust to taste)
• 1/4 cup grated Parmesan cheese (optional, but highly recommended)

Instructions

1. Bring a large pot of salted water to a boil. Add the gemelli and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds—don’t let it burn.
3. Toss in the cherry tomatoes and peas. Cook until the tomatoes start to soften, about 3 minutes. Season with salt and pepper.
4. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the skillet with the vegetables.
5. Stir in the basil and half of the Parmesan cheese. If the mixture seems dry, add a splash of the reserved pasta water to loosen it up.
6. Serve immediately, topped with the remaining Parmesan cheese. Enjoy the vibrant colors and fresh flavors of this dish, perfect as is or with a side of crusty bread to soak up any extra sauce.

Every bite of this gemelli pasta is a little celebration of summer, with the sweet peas and tomatoes playing off the savory garlic and basil. It’s a dish that’s as pleasing to the eye as it is to the palate, and it’s versatile enough to serve at a casual dinner or a more festive gathering.

Macaroni with Peas, Ham, and Cheese

Ready to whip up a cozy, comforting dish that feels like a hug in a bowl? This macaroni with peas, ham, and cheese is your go-to for a quick, satisfying meal that’s packed with flavor and easy to make.

Ingredients

• 2 cups elbow macaroni (or any small pasta you prefer)
• 1 cup frozen peas (no need to thaw)
• 1 cup diced ham (leftover ham works great)
• 1 1/2 cups shredded cheddar cheese (sharp for more flavor)
• 2 tbsp butter (unsalted is best for controlling saltiness)
• 2 tbsp all-purpose flour (for thickening the sauce)
• 2 cups milk (whole milk makes it creamier)
• 1/2 tsp salt (adjust based on the saltiness of your ham)
• 1/4 tsp black pepper (freshly ground tastes best)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook according to package directions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute to make a roux. Tip: Keep stirring to avoid burning.
3. Gradually whisk in milk, ensuring no lumps form. Cook until the sauce thickens, about 5 minutes, stirring constantly.
4. Remove the saucepan from heat. Stir in cheddar cheese until melted and smooth. Season with salt and pepper. Tip: If the sauce is too thick, add a splash of milk.
5. Drain the macaroni and return it to the pot. Add the frozen peas, diced ham, and cheese sauce. Stir gently to combine everything evenly.
6. Cook over low heat for 2-3 minutes, just until the peas are heated through and the ham is warm.

Velvety cheese sauce clings to every noodle, with sweet pops of peas and savory bites of ham. Serve it straight from the pot for a family-style meal, or top with extra cheese and broil for a crispy finish.

Ziti with Peas, Eggplant, and Ricotta Salata

Ever find yourself staring into the fridge, wondering how to turn those random ingredients into something delicious? You’re not alone. This ziti with peas, eggplant, and ricotta salata is your answer—a comforting, flavorful dish that comes together with what you’ve got.

Ingredients

• 1 lb ziti pasta (or any short pasta you like)
• 1 medium eggplant, diced into 1/2-inch pieces (no need to peel)
• 1 cup frozen peas (thawed is fine, but no need to cook first)
• 1/2 cup ricotta salata, crumbled (feta makes a great substitute)
• 3 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• Salt and pepper (start with 1/2 tsp salt, adjust from there)
• 1/4 tsp red pepper flakes (optional, for a little heat)

Instructions

1. Bring a large pot of salted water to a boil. Add the ziti and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced eggplant and a pinch of salt. Cook, stirring occasionally, until the eggplant is golden and tender, about 8 minutes.
3. Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute, until fragrant.
4. Toss in the peas and cooked pasta. Stir to combine, adding reserved pasta water a little at a time to create a light sauce that coats the pasta.
5. Remove from heat. Stir in half the ricotta salata, then season with salt and pepper to taste.
6. Serve immediately, topped with the remaining ricotta salata.

Rich in textures and flavors, this dish is a delightful mix of creamy, salty, and slightly sweet. Try serving it with a sprinkle of fresh basil or a drizzle of balsamic glaze for an extra touch of elegance.

Spaghetti Carbonara with Peas and Pancetta

Alright, let’s dive into making this creamy, dreamy Spaghetti Carbonara with Peas and Pancetta. It’s the perfect dish when you’re craving something indulgent yet simple enough for a weeknight dinner.

Ingredients

• 8 oz spaghetti (use high-quality for better texture)
• 4 oz pancetta, diced (bacon works too in a pinch)
• 1 cup frozen peas (no need to thaw)
• 2 large eggs (room temperature blends better)
• 1/2 cup grated Pecorino Romano cheese (Parmesan is a fine substitute)
• 1/4 cup heavy cream (for extra creaminess)
• 2 cloves garlic, minced (fresh is best)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp salt (adjust to taste)

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While pasta cooks, heat a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Tip: Don’t let it burn or it’ll turn bitter.
4. Add frozen peas to the skillet and cook for 2 minutes, just until they’re bright green. Tip: This quick cook keeps them sweet and slightly crisp.
5. In a bowl, whisk together eggs, grated cheese, heavy cream, salt, and pepper. Tip: Tempering the eggs with a bit of pasta water prevents scrambling.
6. Drain spaghetti, reserving 1/2 cup of pasta water. Immediately add hot pasta to the skillet with peas and garlic.
7. Remove skillet from heat. Quickly stir in the egg mixture and crispy pancetta, tossing to coat the pasta. Add reserved pasta water as needed to create a silky sauce.
8. Serve immediately, garnished with extra cheese and pepper if desired.

Delight in the creamy sauce clinging to each strand of pasta, with pops of sweet peas and salty pancetta in every bite. Try topping with a fried egg for an extra rich twist.

Conclusion

We hope this roundup of 18 Delicious Pasta and Peas Recipes Italian Style inspires your next kitchen adventure! Each dish brings a taste of Italy to your table, perfect for any home cook in North America. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest for your next pasta night. Happy cooking!