This Pasta with Peas is fast, simple, and so yummy. And with just a few ingredients, you can make a satisfying vegetarian meal to share with the kids.
We rely on pasta to make easy vegetarian meals each week and this version with peas in the mix is one of our staples.
This is an easy family dinner and it can also be packed as a hot lunch in a thermos for kids for daycare, preschool, or school.
I keep frozen peas in the freezer and pasta in the pantry so I can make this whenever it’s on our menu. You can of course add chicken, diced steak, or shrimp on the side—or another protein. It’s super versatile!
Why This Recipe Works
Pasta with peas is rich in vegetarian protein, as well as fiber. It’s also very fast, and easy for little kids to eat—and for grownups to enjoy, too.
Table of Contents
Ingredients You Need
Below is a look at the ingredients you need to make this pasta recipe for kids.
- Pasta: You can use any type of pasta in this Pasta with Peas recipe, though I prefer to use a small shape such as small shells, ditalini, or elbows so the pasta is a similar size as the peas and it’s easy to eat with a spoon.
- Frozen peas: I prefer the sweetness and lower starch content in petite frozen peas, so that’s what I’m using here. You can also use regular frozen peas if you prefer.
- Butter: I use unsalted butter in my kitchen so I can control the salt. If you only have salted butter or simply prefer it, that is also fine.
- Parmesan cheese: Grated Parmesan cheese adds creaminess and flavor to this recipe.
- Heavy cream: You have the option to add a splash of heavy cream to add a little more richness and creaminess.
- Salt, pepper, freshly grated lemon zest, minced fresh basil: Feel free to top with any additional flavors that your family prefers.
Featured Review⭐️⭐️⭐️⭐️⭐️
So delicious! quick & easy to make, and perfect as a side to chicken meatballs or served under beef ragu.” —Sarah
Step-by-Step Instructions
Here’s an overview of how to make this recipe so you know what to expect from the process. Scroll down for the full recipe, including the amounts and the timing.
Step 1. Cook pasta according to the package directions. Add the peas to a colander set in the sink. When the pasta is cooked, drain in the colander right over the peas.
Step 2. Return the pasta and the peas to the pot. Stir in the butter, Parmesan, and cream, if using. Serve warm with any optional toppings as desired.
TIP: To make a version of this recipe with a blended sauce, try my Pasta with Pea sauce.
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Frequently Asked Questions
Any type works, but small shapes like small shells, rings, ditalini, or orrechiette are preferred because they’re a similar size to the peas and easy to eat with a spoon.
Once cooled, store leftover pasta in an airtight container in the fridge for up to 5 days, then rewarm in short increments in the microwave.
You can top it with salt, pepper, lemon zest, fresh basil or parsley, or add extra protein like salmon nuggets, chicken, chickpea fritters or shrimp if you like.
How to Store
Add leftover pasta, once cooled, to an airtight storage container and store in the refrigerator for up to 5 days. Warm through in 15-30 second increments in the microwave to serve.
Serving Suggestions
You can serve this as a vegetarian main dish, or pair it with Baked Chicken Tenders, Salmon Nuggets, Chickpea Fritters, or Baked Chicken Meatballsa perfect weeknight dinner:
Best Tips for Success
- I prefer using small shaped pasta here, such as small shells, rings, ditalini, or orrechiette since they are easiest to eat with the peas.
- Top with salt, cracked black pepper, freshly grated lemon zest, minced fresh herbs such as basil or parsley, or crushed red pepper as you like.
- The cream adds creaminess, but it’s optional.
- I prefer “petite” frozen peas as they are less starchy, but regular peas work, too.
- Dairy-free: Skip the Parmesan and use extra virgin olive oil instead of butter.
- Add crisp-cooked bacon or pancetta to make this extra yum.
- For more easy meals, try my Mac and Cheese with Peas, Fish Stick Tacos, Tortilla Pizzas, Baked Sheet Pan Nachos, and my Spinach Pasta Sauce, too.
Related Recipes
I’d love to hear your feedback on this recipe, so please comment and rate it below.
Quick Pasta with Peas
Ingredients
- 1 pound pasta (I prefer small shapes here but any type works)
- 2 cups frozen petite peas
- 2 tablespoons butter
- ¼ cup grated Parmesan cheese
- ¼ cup heavy cream (or half-and-half, optional)
- salt, pepper, freshly grated lemon zest, minced fresh basil (optional as desired)
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to the package directions. (I prefer using small shaped pasta here, such as small shells, rings, ditalini, or orrechiette since they are easiest to eat with the peas.)
- Add the peas to a colander set in the sink.
- When the pasta is cooked to al dente, drain in the colander right over the peas.
- Return the pasta and the peas to the pot. Stir in the butter, Parmesan, and cream, if using.
- Serve warm with any optional toppings as desired.
Notes
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- Add leftovers, once cooled, to an airtight storage container and store in the refrigerator for up to 5 days. Warm through in 15-30 second increments in the microwave to serve.
- I prefer using small shaped pasta here, such as small shells, rings, ditalini, or orrechiette since they are easiest to eat with the peas.
-
- Top with salt, cracked black pepper, freshly grated lemon zest, minced fresh herbs such as basil or parsley, or crushed red pepper as you like.
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- The cream adds creaminess, but it’s optional.
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- I prefer “petite” frozen peas as they are less starchy, but regular peas work, too.
Nutrition
This post was first published in April 2024.
This recipe reheats really well. It works with any frozen vegetable, as far as I can tell. I’ve tried broccoli, mixed carrots and peas, and even chopped spinach.