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Pasta and Peas (Pasta con Piselli)

Submitted by:

Helen Ray



Country of Origin:


Cook time:

30 min




2 tablespoons good olive oil
2 tablespoons butter
1 large yellow onion, sliced thin
3 cloves garlic, chopped
3 cups chicken or vegetable stock
2 1/2 cups green english peas (frozen work best)
Lemon juice (1 lemon; remove pits)
Salt, pepper, garlic powder to taste
1 pound uncooked pasta (shells, rotini, or penne work well)
Grated parmesan cheese

Ingredients substitutions:

1/8 teaspoon crushed red pepper flakes (optional)


1. In a large pot, melt olive oil and butter.
2. Add chopped garlic and sliced onions to the olive oil and butter and cook until opaque on low to medium heat; do not fry.
3. Add 2 cups of chicken or vegetable stock to the onions and garlic.
4. Add salt, pepper, garlic powder, and 1/8 teaspoon of red pepper flakes if you like spice (adjust to taste).
5. Add the lemon juice.
6. Add frozen peas.
7. Bring sauce to a boil and reduce heat to low.
8. Meanwhile, cook the pasta in a separate pot of boiling water according to directions on pasta box.
9. Drain pasta and stir the pasta into the sauce pot.
10. Cook and stir for another minute to blend sauce and the pasta.
11. Remove pot from heat and let sit covered for 5 to 10 minutes to allow some of the pasta to absorb some of the sauce.
12. Serve with Parmesan cheese and crusty bread.

What makes this recipe special?

My parents made this and other great Italian recipes that were low-cost, easy, and delicious. I think of home when I make this dish. Great for dinner on a cold day.