Simple Creamy Pasta with Peas Recipe
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.
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Servings:
Calories: 498kcal
Ingredients
- 8 ounces medium pasta shells
- 6 ounces frozen peas (about half a bag )
- Olive oil (to coat the pan)
- 4 ounces diced pancetta
- 2 large cloves garlic (minced)
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
- Fresh cracked pepper (for serving)
Instructions
- Cook the pasta al dente. Bring a large pot of salted water to boil. Add the pasta and cook according to package directions for al dente. In the last minute of cooking time, toss in the frozen peas. Drain the peas and pasta. If they're done before the sauce is completed, toss with olive oil to prevent sticking.
- Meanwhile, prepare the sauce. In a large saute pan, heat the oil over medium heat. Add the pancetta and cook until lightly browned, about 3 minutes. Remove to a plate.
- Add the garlic and saute until fragrant, about 1 minute. Add the chicken broth, using a spatula or wooden spoon to scrape up any crispy bits from the bottom of the pan. Stir in the cream, and bring the mixture to a simmer, stirring occasionally. Continue to cook at a gentle simmer until the sauce is slightly thickened. Stir in the Parmesan, allowing to melt completely. Season to taste with salt and pepper, as needed.
- Stir the pasta and peas into the cream sauce, stirring to coat. Serve immediately with extra Parmesan and fresh cracked pepper if desired.
Notes
- 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.
- Store leftover pasta in a sealed container in the fridge for up to 5 days. Leftovers can be reheated in the microwave with a splash of extra cream or chicken broth.
Nutrition
Calories: 498kcal | Carbohydrates: 42g | Protein: 15g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 78mg | Sodium: 430mg | Potassium: 302mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1055IU | Vitamin C: 14mg | Calcium: 142mg | Iron: 1mg
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