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Penne and Peas (Pasta con i Piselli) Recipe

ByLily
Jump to Recipe· 4.9 from 12 reviews

If you’re craving a simple yet soulful meal, this Penne and Peas (Pasta con i Piselli) Recipe will quickly become your go-to. It has that perfect blend of creamy, savory, and fresh that comforts you like a warm hug, yet feels light enough for any day of the week. I always find myself turning to this dish when I want something that’s straightforward to whip up but still feels special enough for guests or a cozy night in.

What I love about this Penne and Peas (Pasta con i Piselli) Recipe is how it highlights peas — sweet, fresh, and vibrant — right in the spotlight alongside tender pasta and that subtle hit of Parmesan. It’s a humble Italian classic that’s easy to master, plus it happens to be pretty forgiving, which means you’ll have no trouble getting dinner on the table even on your busiest nights.

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Why This Recipe Works

  • One-Pot Convenience: You cook everything in one pan, saving time and cleanup.
  • Ingredient Harmony: Simple ingredients complement each other perfectly without overpowering.
  • Comfort with Freshness: Peas add a burst of fresh sweetness that brightens the creamy pasta.
  • Versatility: This Penne and Peas (Pasta con i Piselli) Recipe adapts easily to what you have on hand.
This image shows a white pot filled with pasta made from short, tube-shaped pieces. The pasta is yellowish and mixed with small green peas and a light sauce that makes it look shiny and soft. On top of the pasta, there is a light sprinkle of fine white cheese. A black spoon lifts a portion of the pasta out of the pot, showing the texture and layers clearly. The background is slightly blurred but has a white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Penne and Peas (Pasta con i Piselli) Recipe has a reason for being here — from the sweet peas to the slightly tangy Parmesan. Knowing a bit about them will help you pick the best versions and get the most flavor out of your dish.

  • Olive oil: Use a good-quality extra virgin for that rich, fruity base flavor that helps sauté the onions beautifully.
  • Onion: Finely diced for even cooking and natural sweetness; avoid robust or pungent varieties that might overpower.
  • Green peas: Fresh peas add a burst of freshness, but frozen peas work just as well and are super convenient.
  • White wine: Adds acidity and depth—if you don’t have any, a splash of lemon juice or extra vegetable stock will do.
  • Penne pasta: Penne rigate is ideal because the ridges hold the sauce well, but any dry penne will work.
  • Vegetable stock: Low sodium lets you control the saltiness and enriches the pasta as it cooks right in the sauce.
  • Parmesan cheese: Freshly grated Parmesan adds umami and creamy texture—don’t skimp on this!
  • Kosher salt & black pepper: Essential for seasoning perfectly, enhancing each flavor without overpowering.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to make this Penne and Peas (Pasta con i Piselli) Recipe my own depending on what’s in season or what mood I’m in. It’s so easy to tweak that you can really let your creativity shine — and I encourage you to do the same!

  • Variation: Sometimes I toss in fresh mint or basil at the end for an herby brightness that turns this comfort food into something unexpectedly fresh.
  • Dietary tweaks: Swap Parmesan with a vegan alternative or nutritional yeast for a dairy-free version that still delivers that cheesy note.
  • Seasonal changes: In spring, I add a handful of fresh favas or asparagus for extra color and flavor.

Step-by-Step: How I Make Penne and Peas (Pasta con i Piselli) Recipe

Step 1: Sauté Your Onions Until Golden

Start by heating olive oil in a large skillet over medium heat. Toss in your finely diced onions and let them slowly soften and turn a beautiful golden color — this usually takes about 6 to 8 minutes. Don’t rush this step; gently caramelizing the onions brings out a natural sweetness that’s key to the dish’s depth.

Step 2: Add Peas and White Wine

After your onions are perfect, stir in the green peas and cook for 2 to 3 minutes until they start to get tender. Pour in the white wine and let it simmer for about 5 minutes — this not only deglazes the pan but also adds a subtle acidity that brightens the dish. If you’re skipping wine, add an equivalent amount of vegetable stock here instead.

Step 3: Add Penne and Vegetable Stock, Simmer Until Al Dente

Now add your dry penne directly to the skillet and stir to coat everything evenly. Pour in the vegetable stock and bring it to a gentle boil. Then reduce to a simmer and cook, stirring occasionally, until the penne is al dente, about 15 to 18 minutes. The pasta will absorb most of the broth, creating a naturally creamy sauce — that’s the magic of this one-pot method.

Step 4: Stir in Parmesan, Season, and Serve Immediately

When your pasta is just right — tender but with a slight bite — remove the skillet from heat. Stir in the grated Parmesan cheese until it melts into a luscious sauce. Season with kosher salt and freshly cracked black pepper to taste. Serve it right away and enjoy that wonderful creamy texture and bright pop of peas!

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Tips from My Kitchen

  • Simmer Gently: Keep your heat low during the simmer so the pasta cooks evenly without getting mushy.
  • Fresh vs Frozen Peas: Both work great, but frozen peas save time and still taste wonderfully fresh if you add them straight from the freezer.
  • Wine Swap Tip: No wine? No problem — just use extra vegetable stock and a splash of lemon juice for bright acidity.
  • Cheese Quality: Freshly grated Parmesan melts better and really elevates the dish, so avoid pre-grated powders.

How to Serve Penne and Peas (Pasta con i Piselli) Recipe

A dark plate holds a serving of penne pasta mixed with green peas. The pasta pieces are light yellow and smooth, some slightly overlapping each other. The green peas add a bright contrast, scattered among the pasta. A black serving spoon is lifting some pasta and peas from the plate. The surface beneath the plate is a white marbled texture, and part of a white pot is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this Penne and Peas (Pasta con i Piselli) Recipe with a sprinkle of freshly cracked black pepper and a little extra Parmesan grated right on top. Sometimes, I’ll scatter chopped fresh parsley or even a few thyme leaves for a nice herbal note and pop of green — it just adds so much charm.

Side Dishes

This pasta shines when paired with crisp, light sides like a simple arugula salad with lemon vinaigrette or some roasted cherry tomatoes. A crusty baguette is always welcome to mop up any leftover sauce, too.

Creative Ways to Present

For a casual dinner party, I sometimes serve this Penne and Peas (Pasta con i Piselli) Recipe right from a large rustic bowl on the table, garnished with edible flowers or microgreens. It’s a beautiful, vibrant dish that looks super inviting, and your guests will be impressed by how effortlessly elegant it feels.

Make Ahead and Storage

Storing Leftovers

Leftover Penne and Peas stores nicely in an airtight container in the fridge for up to 3 days. The pasta will absorb the sauce as it cools, so it might seem a bit dryer, but don’t worry — it reheats well with a quick splash of water or stock stirred in.

Freezing

I’ve found freezing this dish works best if you keep the pasta and sauce slightly undercooked before freezing. Defrost in the fridge overnight and reheat gently on the stovetop with a little extra stock or water to revive the creamy texture.

Reheating

My go-to reheating method is warming the leftovers gently in a skillet over low heat, stirring frequently with a splash of vegetable stock or water to loosen it back up. Microwaving is fine for a quick fix, but I prefer the stove—it helps keep everything creamy without drying out.

FAQs

  1. Can I make Penne and Peas (Pasta con i Piselli) Recipe without wine?

    Absolutely! If you prefer not to use wine, simply substitute it with extra vegetable stock and add a squeeze of lemon juice or a splash of white vinegar to give the dish a little acidic brightness that wine would provide.

  2. Are frozen peas as good as fresh ones in this recipe?

    Yes, frozen peas work wonderfully here and are an excellent time-saver. They retain their sweetness and cook quickly, making them a perfect stand-in for fresh peas when out of season or in a pinch.

  3. Can I use other types of pasta for this dish?

    You can! Penne rigate is ideal because its ridges hold the sauce nicely, but other short pasta shapes like rigatoni, ziti, or even fusilli would work just as well.

  4. How do I prevent the pasta from overcooking?

    Keep an eye on the pasta as it simmers and stir frequently to prevent sticking. Test a piece a few minutes before the minimum cooking time—the pasta should be tender but still firm to the bite (al dente).

Final Thoughts

This Penne and Peas (Pasta con i Piselli) Recipe holds a special place in my kitchen because it’s the perfect mix of easy, cozy, and fresh. It’s one of those recipes that feels like a warm welcome home no matter the day — and I truly hope you enjoy making and sharing it just as much as I do. Give it a try, play around with your favorite tweaks, and it’ll quickly become one of your pantry staples, too!

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Penne and Peas (Pasta con i Piselli) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 12 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

Penne and Peas, also known as Pasta con i Piselli, is a comforting Italian pasta dish featuring tender peas, sautéed onions, and penne pasta cooked together in vegetable stock and white wine, finished with grated Parmesan cheese. This easy one-pot meal offers a harmonious blend of savory flavors and a creamy texture, perfect for a quick weeknight dinner.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely diced
  • 16 ounces green peas, fresh or frozen
  • 3 1/2 ounces white wine
  • 12 ounces dry penne or penne rigate pasta
  • 1 1/4 cups low-sodium vegetable stock
  • 2 ounces grated Parmesan cheese
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Heat Olive Oil: In a large skillet or pot, warm 2 tablespoons of olive oil over medium heat to prepare for sautéing the onions.
  2. Sauté Onions: Add the finely diced large onion to the pot and cook for 6 to 8 minutes until the onions are soft and golden, stirring occasionally to avoid burning.
  3. Add Peas: Stir in 16 ounces of green peas (fresh or frozen) and cook for 2 to 3 minutes to heat them through and blend with the onions.
  4. Cook with White Wine: Pour in 3 1/2 ounces of white wine and cook the mixture for about 5 minutes, allowing the wine to reduce and the flavors to meld.
  5. Add Pasta: Add 12 ounces of dry penne or penne rigate pasta to the pot, stirring well to combine all ingredients evenly.
  6. Add Vegetable Stock and Simmer: Pour in 1 1/4 cups of low-sodium vegetable stock, increase the heat to bring the mixture to a boil, then reduce it to a simmer. Cook the pasta until al dente, about 15 to 18 minutes, stirring occasionally to prevent sticking.
  7. Stir in Parmesan Cheese: Once the pasta is cooked, stir in 2 ounces of grated Parmesan cheese until fully incorporated for a creamy finish.
  8. Season and Serve: Season the dish with kosher salt and freshly cracked black pepper to taste. Serve immediately and enjoy your flavorful Penne and Peas.

Notes

  • Use low-sodium vegetable stock to control the saltiness of the dish, especially if adding extra salt.
  • If fresh peas are unavailable, frozen peas work equally well and save preparation time.
  • You can substitute Parmesan cheese with Pecorino Romano for a sharper flavor if desired.
  • For a creamier dish, add a splash of cream or a dollop of ricotta during the final step.
  • Reserve some pasta cooking liquid before draining to adjust consistency if the dish seems dry.
  • This dish pairs well with a simple green salad or crusty bread for a complete meal.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 300 mg
  • Fat: 10 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 5 g
  • Protein: 12 g
  • Cholesterol: 10 mg

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