Pasta with peas and Parmesan is a quick, budget-friendly dish that comes together in under 30 minutes. It’s nutritious, satisfying, and perfect for busy weeknights.
This simple recipe requires minimal effort but delivers great flavor, making it easy to serve a homemade family dinner any night of the week.
Pasta with peas and Parmesan can be served as a main course or a side alongside roasted or baked proteins. It provides a good balance of carbohydrates, protein and fiber, and adding fresh spinach increases the nutrient density.
A squeeze of lemon juice and a bit of lemon zest brighten the dish, giving it a fresh, balanced flavor. Pair with a simple salad dressed with extra virgin olive oil and vinegar for a complete meal.
Ingredients needed
- Pasta (any shape; 8 oz recommended)
- Frozen peas (12 oz)
- Grated Parmesan cheese (about 1/2 cup)
- Fresh spinach (about 2 cups)
- Lemon (zest and juice)
- Egg yolks (4 large)
- Extra virgin olive oil (about 1/4 cup)
- Fresh garlic (3 cloves, minced)
- White or sweet onion (about 1/2 cup, diced)
- Salt and pepper to taste
How to make pasta with peas and Parmesan
Bring a large pot of salted water to a boil and cook the pasta according to package directions—al dente or softer, whichever you prefer. Before draining, reserve 1 cup of the pasta cooking water; the starchy water will help create a silky sauce.
Drain the pasta and set aside. While it cooks, heat the olive oil in a saucepan over medium heat until it shimmers. Add the diced onion and 1/2 teaspoon salt, and sauté until the onion softens and becomes translucent.
Add the minced garlic and cook for 30–60 seconds until fragrant. Then add the cooked pasta, frozen peas and about 1/2 to 1 cup of the reserved pasta water to the pan and toss to combine.
Stir in the egg yolks, grated Parmesan, lemon juice and lemon zest. Use tongs to toss the pasta vigorously so the egg yolks emulsify with the pasta water and cheese, forming a smooth, creamy sauce that coats the noodles.
Top the pasta with the fresh spinach, cover the pan, and let the steam wilt the greens for about 3 minutes. Stir everything together and season with salt, black pepper and red pepper flakes if you like a bit of heat. Serve immediately for the best texture and flavor.
Substitutions and tips for success
Pasta: Any shape works, though long noodles like spaghetti or linguine are excellent. For extra protein and fiber, try legume-based pastas (lentil or chickpea).
Pasta water: Always save a cup before draining. The starch in the water helps bind the sauce and gives it a silky texture.
Peas: Frozen peas are convenient and hold their texture well. If using canned peas, drain and rinse them and add them later with the spinach to avoid overcooking.
Parmesan: Freshly grated Parmesan yields the best flavor, but pre-grated cheese works fine. Because Parmesan adds saltiness, taste before adding extra salt.
Spinach: Fresh spinach boosts nutrition without overpowering flavor. You can omit it if desired, or substitute baby kale or arugula for a different texture and taste.
Lemon: Fresh lemon juice and zest brighten and balance the dish. Use a microplane or fine grater for zesting.
Egg yolks: Egg yolks replace heavy cream to create a rich, creamy sauce with less fat. Toss quickly and use warm pasta to prevent scrambling.
Olive oil: Extra virgin olive oil adds flavor and healthy fats. If preferred, a neutral oil or butter may be used.
Garlic and onion: Fresh garlic and diced onion build the foundation of flavor. White, yellow or sweet onion all work well.
Seasonings: Keep it simple with salt and black pepper. Add red pepper flakes for heat.
How to store
Store leftovers in an airtight container in the refrigerator for up to 2 days. The dish can be enjoyed cold or reheated on the stove. When reheating, add about 1/4 cup of water to loosen the sauce and restore a creamy consistency.
Recipe card
Pasta with Peas and Parmesan
Amy Duska
Ingredients
- 8 oz pasta (any shape; reserve pasta water)
- 1/4 cup olive oil
- 1/2 cup diced onion (white, sweet or yellow)
- 1/2 teaspoon salt
- 3 teaspoons minced garlic (3–4 cloves)
- 4 large egg yolks
- 12 oz frozen peas
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 lemon (zest and juice)
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to package directions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a saucepan over medium heat. Add diced onion and 1/2 teaspoon salt; sauté until softened and translucent. Add minced garlic and cook 30–60 seconds.
- Add the cooked pasta, peas and reserved pasta water to the pan and toss to coat. Stir in egg yolks, Parmesan, lemon juice and zest. Toss with tongs until the yolks form a smooth, creamy sauce.
- Top with fresh spinach, cover, and let steam for about 3 minutes until wilted. Stir, then season with salt, pepper and red pepper flakes if desired.
- Serve immediately. Store leftovers in the fridge up to 2 days; enjoy cold or reheat with a splash of water to loosen the sauce.