Pasta with peas and Parmesan is a quick, budget-friendly dish you can prepare in under 30 minutes. It’s healthy, satisfying, and perfect for busy weeknights when you want a tasty meal with minimal effort.
This simple pasta recipe comes together fast and works well as a main course or as a side alongside baked chicken breasts or baked salmon.
Pasta with peas and Parmesan is one of the easiest pasta dishes to prepare. It’s nourishing—each serving delivers a good amount of protein and fiber—and the addition of spinach and fresh lemon brightens the plate.
Serve with a simple side salad dressed with extra virgin olive oil and vinegar for a complete, balanced meal.
Ingredients needed
- pasta
- frozen peas
- grated Parmesan cheese
- spinach
- lemon juice and zest
- egg yolks
- extra virgin olive oil
- fresh garlic
- white or yellow onion
- salt and pepper
How to make pasta with peas and Parmesan
Bring a large pot of salted water to a boil and cook the pasta according to the package directions, whether you prefer it al dente or slightly softer. Before draining, reserve 1 cup of the pasta cooking water to help loosen and emulsify the sauce later.
While the pasta cooks, heat the olive oil in a saucepan over medium heat until it shimmers. Add the diced onion and ½ teaspoon salt, then sauté until the onion softens and becomes translucent. Add the minced garlic and cook 30–60 seconds until fragrant.
Add the drained pasta, peas and 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 so the yolks emulsify with the pasta water and cheese, forming a smooth, creamy sauce that coats the noodles.
Place the fresh spinach on top of the pasta, cover the pan with a lid, and let the steam wilt the greens for about 3 minutes. Remove the lid, toss to incorporate the wilted spinach, and season to taste with salt, pepper and optional cracked red pepper flakes.
Serve immediately for the best texture and flavor.
Substitutions and tips for success
Pasta – Any pasta shape works; spaghetti or linguine are great choices. For extra protein and fiber, try lentil or chickpea pasta.
Pasta water – Reserving a cup of pasta water is essential. The starch in the water helps thicken and smooth the sauce so it clings to the pasta.
Peas – Frozen peas thaw quickly and retain texture; if using canned peas, drain and rinse them and add with the spinach to avoid overcooking.
Parmesan – Use high-quality Parmesan if you like, but the inexpensive grated variety works fine too. Parmesan adds salty, savory depth, so taste before adding extra salt.
Spinach – Fresh spinach boosts nutrition without changing the flavor much. Omit if you prefer, but it’s an easy way to add leafy greens.
Lemon – Fresh lemon juice and zest brighten the dish and balance the creaminess. Use a microplane or fine grater for zest.
Egg yolks – Egg yolks create a silky, rich sauce without heavy cream—toss quickly to prevent scrambling and to achieve a smooth texture.
Oil – Extra virgin olive oil adds flavor and healthful polyphenols; if needed, a neutral oil or butter will work in a pinch.
Garlic and onion – Fresh garlic and onion provide essential savory notes. Sweet or white onions both pair well with this dish.
Seasonings – Keep it simple with salt and pepper; add crushed red pepper flakes for heat if desired.
How to store
Store leftovers in a covered container in the refrigerator for up to 2 days. The pasta is enjoyable cold straight from the fridge or warmed gently on the stove. To reheat, warm in a saucepan over medium heat with about ¼ cup of water to loosen the sauce and restore creaminess.
More easy recipes
- greek orzo pasta salad
- tarragon chicken salad
- low carb broccoli salad
- low carb creamy coleslaw
Pasta with Peas and Parmesan
Amy Duska
10 mins
20 mins
30 mins
Ingredients
- 8 oz. pasta any shape; reserve pasta water
- ¼ cup olive oil
- ½ cup diced onion sweet, white or yellow
- ½ teaspoon salt
- 3 teaspoons minced garlic about 3–4 cloves
- 4 large egg yolks
- 12 oz. frozen peas
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 lemon zest and juice
- salt and pepper to taste
Instructions
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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 to thin the sauce later.
-
While the pasta cooks, heat olive oil in a saucepan over medium heat until shimmering. Add the diced onion and ½ teaspoon salt and sauté until softened. Add the minced garlic and cook 30–60 seconds until fragrant.
-
Add the cooked pasta, peas and reserved pasta water to the saucepan and toss to coat. Stir in the egg yolks, grated Parmesan, lemon juice and zest. Use tongs to toss so the yolks emulsify with the liquid and form a smooth sauce.
-
Place the spinach on top, cover the pan to capture steam and wilt the greens for about 3 minutes. Stir to combine.
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Season with salt, pepper and optional red pepper flakes. Serve immediately for the best texture and flavor.
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Store leftovers in the refrigerator for up to 2 days. Enjoy cold or reheat gently in a saucepan with about ¼ cup water to loosen the sauce.