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This One Pan Pasta and Peas is one of my go-to recipes when I want something full of flavour, but free of fuss. It is perfect for a busy weeknight as it is quick, simple and requires hardly any washing up! I know we normally cook pasta in boiling water, then drain it and add to a sauce but, trust me, cooking the pasta in the sauce just takes it to the next level…
If you love easy pasta recipes, like this One Pan Pasta and Peas, which are packed full of veg, my Pasta al Pesto makes for a super simple supper which I like to pack full of chopped cherry tomatoes and spinach. My Spicy Sausage Pasta Bake with ‘Nduja is another weeknight winner as I can do all the prep in advance and just pop in the oven when I get home…
Table of Contents
Why you will love this recipe:
- It is quick, easy and on the table in under 30 minutes.
- It uses affordable ingredients and accessible ingredients you probably already have to hand.
- It is made in one pan which minimises washing up.
- You can personalise and add different cheeses and more vegetables if you like.
- It is the perfect family friendly recipe that can easily be adapted for vegetarians and vegans.
Ingredients:
See recipe card for the exact recipe with a full list of ingredients and measurements
Onion – this adds flavour to the sauce, you could also use shallots if you prefer.
Petit pois – I much prefer using petit pois as they are smaller and sweeter than regular peas. You could use frozen peas if you can’t get hold of petit pois.
Dried pasta – small pasta shapes work best in this One Pan Pasta and Peas dish as it cooks evenly in the shallow pan. I recommend tubetti as it catches the petit pois really well. Ditalini or macaroni are good substitutions.
Egg – use a free-range egg if you can. I always choose large ones stamped with the British Lion.
Parmesan – adding (a generous amount of) Parmesan gives a wonderful umami flavour. You could also use Pecorino or another strong hard cheese, if you prefer.
Garnish choices:
Burrata – this is a softer, creamier version of mozzarella that adds a luxurious finish to this one pan dish. You could use mozzarella if you can’t find any burrata.
Fresh basil – I always think basil leaves look beautiful as a garnish, plus they give a subtle basil flavour to the finished dish. You could also drizzle over fresh pesto for a garlic-basil flavour.
Pea shoots – these have a subtle sweet flavour which complements the pea sauce (they also look so pretty and delicate as a garnish). You could use rocket for a more peppery flavour.
Substitutions and Variations:
Burrata: you can make a ‘cheat’s burrata’ by tearing 250g mozzarella into a bowl and pouring over 100ml double cream or 200g crème fraîche, adding a generous pinch of salt, then stirring to combine. Then cover and chill for a couple of hours – or until ready to serve. Alternatively you can just use mozzarella – it has a firmer texture and flavour but will be just as delicious.
Tubetti pasta: I have used tubetti as it catches the petit pois really well – any small dried pasta would work (ditalini or macaroni are good options).
Extra vegetables: this is the perfect dish to use up leftover green vegetables and pack in your 5 a day. I love adding all sorts depending on what is in season. Cavolo nero, spinach, mangetout and chopped green beans are all delicious – as is a handful of halved cherry or baby plum tomatoes (just make sure you add them at the right time so they don’t overcook).
Additions: you could stir through some cooked chicken, bacon or ham if you like (think pea and ham soup vibes).
Sides: for full-on comfort, serve with garlic bread (or even cheesy garlic bread – yum!).
Here’s how to make One Pan Pasta and Peas:
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: To the frying pan of shallots and garlic, add the petit pois and the water and cook for 5 minutes.
TWO: Remove most of the cooked green petit pois with a slotted spoon, making sure to leave some behind, and place in a blender. Blitz until smooth.
THREE: Pour the blended petit pois back into the pan with a generous glug of hot water. Bring to the boil.
FOUR: Pour the uncooked pasta into your pea sauce and stir well. Cook for about 8-10 minutes, stirring often so the pasta absorbs the sauce, until the pasta is cooked al dente.
FIVE: Meanwhile, in a small bowl, whisk together the egg and Parmesan.
Once the pasta is cooked al dente, remove from the heat and add your egg-cheese mixture. Mix well to make a smooth and creamy sauce.
SIX: Season generously, to taste. Top with burrata and garnish with basil, pea shoots and a drizzle of extra virgin olive oil.
Cooking Tips:
Starchy pasta water: cooking the pasta in the sauce means it soaks up all the flavour as it cooks and releases its starch to give the smoothest, silkiest sauce imaginable.
Al dente pasta: you want the pasta to be firm and have some bite – not too hard or chalky (which means it is undercooked) or mushy (which means it is overcooked). I taste my pasta a few times towards the end to check it’s at the perfect doneness.
Egg: I am a huge fan of adding egg to my pasta dishes (almost carbonara-style) to create even more creaminess, richness and flavour. Don’t be frightened of this step – I just remove the pan from the heat and continue to stir well as I pour in the egg, it shouldn’t scramble.
Burrata: If you can’t find burrata, your best option is to use mozzarella as they can often be used interchangeably. Both are made from cow’s or buffalo milk, but mozzarella has a firmer texture which can be sliced and shredded without losing its shape – and a more mild and delicate flavour.
You can make a ‘cheat’s burrata’ using one of two hacks:
- Tear 250g mozzarella into small pieces in a medium bowl, pour over 100ml double cream and add ¼ tsp salt. Stir well to combine, then cover and chill for a couple of hours – or until ready to serve.
- Tear 250g mozzarella into small pieces in a medium bowl, add 200g crème fraîche and a generous pinch of salt. Stir well to combine, then cover and chill for a couple of hours – or until ready to serve.
Frequently Asked Questions:
As the name suggests, petit pois are smaller than regular peas. This is because they are picked earlier so they have a sweeter flavour and softer texture. You can use them interchangeably, but I prefer the flavour and texture of petit pois.
Burrata is a Puglian cow’s (sometimes buffalo) milk cheese made with mozzarella and cream. It is delicious in simple summer salad recipes (you could use it in my Peach Caprese), on pizza (like my Margherita Pizza Flatbread) or pasta (such as my Creamy Pesto Pasta, Tomato Butter Pasta or Gnocchi alla Norma).
You don’t really need to serve anything with this One Pan Pasta and Peas because everything you need is in the one pan. You could stir through some cooked chicken, bacon or ham if you like (think pea and ham soup vibes). Or serve with garlic bread if you want full on comfort food…
Store in an airtight container in the fridge for up to 3 days.
Reheat either in the microwave for 2 minutes until piping hot all the way through or reheat in a small saucepan over medium heat with a knob of butter. Stir occasionally until hot.
Other recipes you may enjoy:
IIf you want another nourishing veg-packed pasta, my Pasta in Green Sauce will be right up your street or my Creamy Caramelised Leek Pasta with Gruyère is comfort on a plate. Try my Creamy Pesto Pasta which is so simple it can be on the table in under 15 minutes, my Pistachio Pesto Pasta for a twist and my delicious Tomato Butter Pasta.
Vegetarian Dishes
Feta Saganaki
Easy Baking Recipes
Plum Yogurt Cake
Easy Dessert Recipes
San Sebastián Cheesecake
Lunch Recipes
Torta Pasqualina
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
One Pan Pasta and Peas
Ingredients
- 3 tbsp extra virgin olive oil
- ½ onion, finely chopped
- 200 g frozen petit pois
- Salt and freshly ground black pepper, to taste
- 240 g dried tubetti pasta, or ditalini or macaroni
- 1 large egg
- 60 g Parmesan, grated
To serve: optional
- Burrata
- Basil
- Pea shoots
- Extra virgin olive oil, to drizzle
Instructions
- In a large non-stick frying pan with fairly deep sides, heat the extra virgin olive oil over a medium heat and gently fry the onion for about 5-10 minutes, stirring often, until soft – watch closely and adjust the heat accordingly as you don’t want any colour on them.
- Toss in the petit pois with a splash of hot water and season well to counterbalance the sweetness of the petit pois. Cook for 5 minutes, stirring occasionally.
- Remove most of the cooked green petit pois with a slotted spoon, making sure to leave some behind, and place in a blender. Blitz until smooth.
- Pour the blended petit pois back into the pan with a generous glug of hot water. Bring to the boil.
- Pour the uncooked pasta into your pea sauce and stir well. Cook for about 8-10 minutes, stirring often so the pasta absorbs the sauce, until the pasta is cooked al dente.
- Meanwhile, in a small bowl, whisk together the egg and Parmesan.
- Once the pasta is cooked al dente, remove from the heat and add your egg-cheese mixture. Mix well to make a smooth and creamy sauce.
- Season generously, to taste. Top with burrata and garnish with basil, pea shoots and a drizzle of extra virgin olive oil, if you like, bring to the table and serve (alternatively, spoon into bowls before topping with burrata, basil, pea shoots and extra virgin olive oil).
