Pasta with Peas

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Pasta with Peas is a quick and easy comfort dish with tender pasta, sweet peas, and smoky bacon nestled in a creamy, cheesy white sauce.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Side Dish

Cuisine: Italian

Servings: servings

Calories: 532kcal

1 Tablespoon extra virgin olive oil
1 medium onion finely chopped (about ½-3/4 cup)
⅓ cup bacon chopped (optional)
3 cloves garlic or 1-½ teaspoons minced garlic
12 ounces frozen peas
2 cups water, vegetable or chicken broth
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon dried oregano
9 ounces favorite short shaped pasta ditaloni, shells, fusilli, ziti
1 cup freshly grated parmesan plus extra for serving
5-6 basil leaves chopped
Garnish: olive oil, fresh basil, grated Parmesan, and red pepper flakes (if you like a little heat)

Heat the olive oil in a large pot. Sauté onions with bacon, if using, for 4-5 minutes or until onions have softened and bacon is crisp. Add garlic in the last minute.
Add the peas to the pot with the onions along with 2 cups water or broth. Turn up the heat and bring to a boil.
Stir in the pasta, salt, pepper, and oregano. Reduce heat to a simmer, cover and cook the pasta until al dente, about 15-20 minutes depending on the type of pasta used. Stir several times when cooking so it doesn’t stick to bottom. If the liquid gets below the level of the pasta add a bit more. You don't want to make it too soupy so go easy on adding additional water.
Turn off the heat and stir in the grated Parmesan and chopped basil. Check the seasoning, adding more salt and pepper if needed. Ladle into a bowl and garnish with additional Parmesan, a drizzle of olive oil, and red pepper flakes, if you like. Serve immediately.

STORE/FREEZE

Store the leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze the cooled pasta in a freezer-safe container for up to 2 months. Thaw it in the fridge overnight.