Easy One Pot Pasta With Peas
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This easy pasta with peas recipe is perfect for any weeknight dinner. It only takes 30 minutes to cook and is easy enough for any beginner. A light cream sauce hugs long, silky al dente pasta tossed with bright, fresh peas, herbs, and salty bacon for a simple but satisfying dinner.
You'll also love my easy mushroom pasta or this easy pasta with corn and bacon. And this roasted red pepper pasta is always a hit, along with these Italian lamb meatballs.
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⭐️ Why this recipe works
- Creamy and Flavorful: The combination of heavy cream and Parmesan cheese creates a rich and creamy sauce that perfectly complements the sweetness of the peas and the savory bacon.
- Simple and Quick: This recipe uses common ingredients and straightforward cooking methods, making it an easy and quick meal to prepare on busy weeknights.
- Fresh and Bright: The addition of lemon juice and fresh mint gives the dish a refreshing and bright finish.
- Perfect Texture: Cooking the pasta al dente and reserving some pasta water ensures a perfect texture and helps to create a silky sauce.
🧾 Ingredient notes
- Bacon: Adds a smoky, savory flavor and crispy texture. Can be omitted for a vegetarian version.
- Onion: Provides a sweet and savory depth to the sauce.
- Garlic: Adds a pungent, aromatic flavor that enhances the overall taste.
- Vegetable Broth/Chicken Broth: Forms the base of the sauce, adding richness and depth.
- Heavy Cream: Creates a creamy, luscious sauce.
- Dried Spaghetti: The main carbohydrate component, absorbing the flavors of the sauce.
- Frozen Peas: Adds a sweet, fresh element and bright green color. *You can use fresh peas when they're in season.
- Lemon Juice: Adds acidity and brightness to balance the creaminess.
- Mint: Adds a fresh, herbaceous note.
- Parmesan: Adds a nutty, salty flavor and helps thicken the sauce.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Pasta with peas recipe step-by-step
- Cook Pasta and Bacon:
- Cook the pasta according to the package instructions, not overcooking the noodles. Reserve a cup of the pasta cooking water before draining.
- Heat olive oil in a cast iron or nonstick skillet over medium heat. Add chopped bacon and cook until browned and crispy. Remove the bacon from the pan and drain on a paper towel to remove excess fat.
- Sauté Aromatics and Simmer Broth:
- Drain all but 1 tablespoon of oil from the pan. Add the diced onion and minced garlic to the skillet. Cook until soft, fragrant, and just starting to turn golden.
- Pour the vegetable broth (or chicken broth) into the pan. Let it simmer for about 5 minutes until reduced by ¼.
- Add Cream and Peas, Incorporate Parmesan:
- Stir in the heavy cream and frozen peas. Bring the cream to a very gentle simmer. There is no need to defrost the frozen peas.
- Stir grated Parmesan cheese into the sauce and let it melt. Taste and adjust the seasoning before adding the juice of 1 lemon and some fresh cracked black pepper.
- Combine with Pasta, Add Mint, and Serve:
- Once the sauce is at your desired flavor and consistency, add the drained spaghetti to the pan and toss to coat it. If needed, use reserved pasta water to adjust the sauce's consistency.
- Stir in a bunch of chopped mint leaves, reserving some extra for serving. Top with extra Parmesan cheese and serve immediately.
🍯 Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Stovetop: Reheat on the stovetop over low heat, adding a splash of milk or cream to maintain creaminess.
- Microwave: Heat in the microwave in short intervals, stirring in between, and add a bit of milk or cream to keep it creamy.
📖 Substitutions & Variations
- Adding meat: bacon, pancetta, prosciutto, ham, chicken
- seafood: salmon, shrimp, smoked salmon
- herbs: basil, parsley, mint, lemon zest
- pasta- use gluten-free pasta, like lentil, or use whole wheat pasta
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Reserve Pasta Water: Always save a cup of pasta water to adjust the sauce's consistency.
- Peas: You can use frozen or fresh peas for this recipe, but avoid canned peas. They lack flavor and color.
- Cream Simmer: Keep the cream at a gentle simmer to avoid curdling.
- Seasoning: Taste the sauce before adding salt, as the bacon and Parmesan can be salty.
❓FAQ
Do I need to cook the peas separately before adding them to the pasta?
If you are using fresh or frozen peas, you can add them directly to the pasta during the last few minutes of cooking without the need to cook them beforehand.
Can I add other vegetables to the pasta and peas?
Yes, you can add other vegetables such as chopped spinach, asparagus, or broccoli to the pasta with peas. Just make sure to adjust the cooking time accordingly.
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One Pot Pasta With Peas and Bacon
This easy pasta with peas recipe is a delicious and nutritious family meal that's perfect for a weeknight dinner. Made with simple ingredients- peas (fresh or frozen), garlic, and parmesan cheese. Everyone loves this classic Italian recipe.
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Servings: 6 Servings
Ingredients
- 1 tablespoon olive oil
- 7 ounces (200 g) bacon, chopped *optional. If vegetarian, omit the bacon.
- 1 medium onion (or 2 small shallots), diced
- 4 cloves garlic, minced
- 2 cups (473 ⅙ ml) vegetable broth, *or use chicken broth
- 1 cup (250 ml) heavy cream
- 1 pound (500 g) dried spaghetti, *or your favorite pasta
- 1 cup (200 g) frozen peas
- 1 lemon, juice only
- 1 bunch mint, chopped
- ¼ cup parmesan , plus more for serving
Instructions
- Cook the pasta according to the package instructions taking care to not overcook the noodles. *Reserve a cup of the pasta cooking water before draining. Heat the oil in a cast iron or nonstick skillet. Cook the bacon in the pan over medium heat. Once it's browned and crispy, remove the bacon from the pan and drain on a paper towel to remove any excess fat. Drain all but 1 tablespoon of oil from the pan and add in the onion or shallots and garlic. Continue to cook them until they are soft, and fragrant and have just started to turn a golden color.
- Pour the broth into the pan and let it simmer for about 5 minutes. Once the broth has reduced by ¼, pour in the cream and stir in the peas. Bring the cream to a very gentle simmer. *If using frozen peas, there is no need to defrost them. Stir the grated parmesan into the sauce and let it melt. Taste and adjust the seasoning before adding a squeeze of lemon and some fresh cracked black pepper. At this point you can stir the bacon back into the sauce.
- Once the sauce is seasoned to your liking, add the drained spaghetti to the pan and toss to coat the pasta. If the sauce is too thick use some of the pasta water to adjust the consistency. Stir in the mint leaves reserving some extra for serving and top with extra parmesan cheese.
Notes
- Reserve some pasta water: Before draining the pasta, reserve some of the starchy pasta water to use in the sauce. The starchy water helps to create a creamy, flavorful sauce. Add it a bit at a time to adjust the consistency of the sauce.
- Add the peas towards the end: Add the peas to the pot during the last few minutes of cooking to ensure they remain crisp and sweet.
Nutrition
Calories: 536kcal | Carbohydrates: 55g | Protein: 18g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 791mg | Potassium: 539mg | Fiber: 4g | Sugar: 7g | Vitamin A: 395IU | Vitamin C: 25.7mg | Calcium: 109mg | Iron: 1.8mg
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Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Really simple recipe. My family loved it!
I made this dish tonight and wanted to thank you! It was easy, tasty, and made a beautiful presentation too! Your thorough walk-through was super helpful. I confess my hubs and young kiddos have a thing about onions, so I just cooked them down a bit longer before removing them from the pan and never mixed them back in at the end. We all loved it!