Best Pasta And Peas Recipe 

Black Section Separator

You can make pasta and peas in just 30 minutes. The shells are cooked in a light garlic cream sauce with peas and salty pancetta.


– 8 ounces medium pasta shell – 6 ounces (about half a bag) frozen pea – 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


Cook pasta al dente. Boil a large pot of salted water. Cook pasta al dente according package instructions. 

Step 1

Add frozen peas in the last minute of cooking. Drain peas and pasta. Add olive oil if they're done before the sauce is done to avoid sticking.

Step 2

Meanwhile, make sauce. In a big saute pan, heat oil on medium. Cook pancetta for 3 minutes until lightly browned. Transfer to plate.

Step 3

Sauté garlic for 1 minute until aromatic. Scrape crispy bits from the pan with a spatula or wooden spoon before adding the chicken stock. 

Step 4

Add the cream and boil, stirring occasionally. Maintain a low simmer until the sauce thickens. Allow Parmesan to melt thoroughly.

Step 5

Add salt and pepper to taste. Coat spaghetti and peas in cream sauce. Optional: add Parmesan and fresh cracked pepper and serve immediately.

Step 6

Also See

Black Section Separator

Cheesy Broccoli Orzo Recipe