Simple Creamy Pasta with Peas Recipe

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If you’re looking for a fast, satisfying, and utterly delicious dinner, this Pasta with Peas is exactly what you need. Tender small shells cradle bursts of sweet peas, all wrapped in a silky Parmesan cream sauce with crispy pancetta. It’s rich but not heavy, indulgent but easy, and best of all, it comes together in just 30 minutes.

If you love easy pasta recipes with few ingredients, you’ll also want to try this Creamy Italian Sausage Pasta.

Pasta with peas stirred together by a wooden spoon.

Table of Contents

Why You’ll Love This Pasta with Peas Recipe

This simple recipe is a lifesaver on busy nights, coming together in under 30 minutes—faster than takeout! It’s something I know the whole family will eat without complaint, and I won’t be left with a pile of dishes to clean up after.

Serve with a veggie side like honey green beans or air fryer asparagus, and you’ve got a complete meal ready to go in minutes for your busy weeknights.

Made with simple ingredients you likely already have in your pantry or fridge, it’s a great way to whip up something comforting without an extra grocery run. The creamy Parmesan sauce makes it an instant favorite with kids, while the crispy pancetta adds enough richness to satisfy adults, too.

Plus, it’s incredibly customizable—swap pancetta for bacon, experiment with different cheeses like pecorino romano, add red pepper flakes for heat, or brighten it up with a touch of lemon zest.

Ingredient Notes

Bowls with dry pasta shells, diced pancetta, peas, chicken broth, parmesan cheese, and cream.

Short pasta – Choose shells, orecchiette, bowties, or another small, sturdy shape that holds sauce well.
Peas – Frozen peas work great for convenience, but fresh peas add extra sweetness when in season.
Olive oil – A light drizzle for sautéing the pancetta and garlic.
Pancetta – Adds a rich, salty bite; bacon or prosciutto can be used instead.
Garlic – A couple of fresh garlic cloves, minced, to bring warmth and depth to the sauce.
Chicken broth – Helps loosen the sauce and adds savory flavor. Vegetable broth works for a vegetarian version.
Heavy cream – Creates a luscious, silky sauce that coats every bite.
Parmesan cheese – Freshly grated for nutty, umami-rich flavor. Look for cheese with the authentic Parmigiano Reggiano label on the rind to make sure you’re getting the real thing.
Black pepper – Freshly cracked for a little extra heat and balance.

For exact ingredient amounts and instructions, see the printable recipe card below.

Step-by-Step Instructions

Step 1: Boil pasta and start sauce. Bring a large pot of boiling water to a rolling boil and season it generously with salt. Add the pasta and cook until al dente, according to package instructions. In the last minute of cooking, add the green peas to the pot. Drain and toss with a bit of olive oil to prevent sticking. While the pasta cooks, heat a large sauté pan over medium heat and add olive oil. Add the pancetta and cook until crispy, about 3 minutes. Remove to a plate.

Minced garlic stirred by a wooden spoon in a saute pan.

Step 2: Add garlic and broth. Add the garlic and sauté until fragrant, about 1 minute. Pour in the chicken broth, scraping up any browned bits from the pan.

Cream and chicken broth and garlic simmering in a saute pan.

Step 3: Add heavy cream and cheese. Stir in the heavy cream and bring to a simmer. Cook until the sauce slightly thickens. You’ll know the cream sauce is at the right thickness when you run a spoon across the bottom and the sauce slowly runs back in to fill the space. Add the Parmesan cheese and stir until fully melted.

Large skillet with pasta, peas, and pancetta in a cream sauce.

Step 4: Stir together. Stir the cooked pasta and peas into the sauce, tossing to coat evenly. Add the crispy pancetta back in and season with freshly ground black pepper to taste. Serve immediately with extra Parmesan and a sprinkle of fresh herbs if desired.

Pasta with peas and pancetta in a blue rimmed bowl.

Recipe Tips

Salt the pasta water well. Salting the water infuses the pasta with flavor and makes a big difference in the final product! I usually don’t measure, but add about a heaping tablespoon of Kosher salt to a large pot of water.
Don’t overcook the pasta! Aim for al dente so it holds up in the sauce. Al dente means the pasta is tender, but still has a bit of chew to it. It shouldn’t be mushy or overly soft.
Use good-quality Parmesan. Freshly grated cheese melts better and makes the best tasting sauce.
Get a pepper grinder. I finish most pasta dishes with a little fresh cracked pepper. It adds such a nice flavor pop!
Add lemon. A touch of lemon zest or lemon juice balances the creaminess and adds a touch of brightness.
Make it vegetarian by swapping the pancetta for sautéed mushrooms, white onion or spring onion and use vegetable broth instead of chicken.
If the sauce gets too thick, loosen it up with a splash of reserved pasta water or a little extra broth.

Wooden spoon scooping up pasta and peas.

Serving Tips

This creamy pasta is hearty on its own, but if you’re looking to round out the meal, try serving it with:

A simple green salad with an Italian dressing.
Crusty bread or garlic bread for soaking up that luscious sauce.
For added protein, some Italian dressing chicken would go perfectly with this pasta.
Make it extra special by adding crispy breadcrumbs on top.
Pair this pasta with a crisp white wine like Pinot Grigio or Sauvignon Blanc.

Blue rimmed white bowl filled with creamy shells and peas.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to 5 days.
Warm leftovers on the stove top over low heat with a splash of cream or broth to revive the sauce.

Recipe FAQs

Can I use canned peas instead of frozen?

Yes, but fresh English peas or frozen peas have a much better texture. If using canned, rinse and add them at the end (don’t boil) to prevent mushiness.

What’s the best pasta for this recipe?

I love small pasta like shells or orecchiette because they trap the sauce and green peas perfectly, but penne, fusilli, or rotini also work.

Can I make this dairy-free?

Yes! Substitute the cream with full fat canned coconut milk and use nutritional yeast instead of Parmesan for a creamy, dairy-free version.

Is this similar to pasta e piselli?

Yes! This is a creamier take on the traditional Italian dish, which is often made with just pasta, peas, and olive oil.

Why is my sauce too thick/too thin?

If your sauce is too thin, it likely has too much liquid or hasn’t simmered long enough—let it reduce for an extra minute or two, or stir in more Parmesan to thicken it.

If it’s too thick, it may have over-reduced or need a splash of leftover pasta cooking water, cream, or broth to loosen it up. Always add cheese off the heat and stir constantly to prevent clumping!

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