Humble yet comforting, Pasta e Piselli is the kind of dish that speaks the language of home cooking—simple ingredients transformed into soulful flavor.

Baby shell pasta cradles tender peas in every bite, while onion, garlic, and Italian herbs build a fragrant foundation. Finished with a touch of cheese and olive oil, it becomes creamy, savory, and deeply satisfying without needing extravagance.

It’s a dish born from tradition, proving that warmth and nourishment can be found in the simplest of pairings.

Why People Will Love Pasta e Piselli (Italian Pasta and Peas):

Simplicity elevated – made from pantry staples like pasta, peas, onion, and cheese, yet transformed into a dish that feels comforting and complete.

A balance of flavors and textures – the sweetness of peas, the savory depth of garlic and onion, and the creaminess of melted cheese all cradle the tender bite of pasta shells.

Quick comfort – it comes together in under 30 minutes, making it a go-to recipe for busy nights without sacrificing heart or flavor.

Tradition on a plate – rooted in Italian home kitchens, it carries the warmth of family cooking and the wisdom of turning modest ingredients into something special.

Versatility in serving – equally satisfying as a main dish or a side, it pairs effortlessly with salads, roasted vegetables, or grilled meats.

Key Ingredients:

Baby shell pasta – little cups that perfectly cradle the peas and sauce, ensuring every bite holds both comfort and flavor.

Peas – sweet, tender, and bright, they bring freshness and balance to the richness of cheese and olive oil.

Onion and garlic – the aromatic backbone of the dish, releasing sweetness and depth as they sizzle in olive oil.

Extra virgin olive oil – silky and robust, it binds the flavors together and gives the dish a smooth, satisfying finish.

Italian herb seasoning – a gentle blend of herbs that infuses the pasta with warmth and a whisper of tradition.

Cheddar cheese – melted into the pasta, it adds creaminess and savory richness, turning simple ingredients into indulgence.

Parsley and red pepper flakes – the final touches, adding color, freshness, and just a hint of heat to awaken the palate.

Expert Tips:

Salt the pasta water well – this is the first chance to season the pasta itself; think of it as building flavor from within, not just on the surface.

Parboil with purpose – cooking the pasta halfway before finishing it in the pea sauce allows the shells to absorb flavor and release starch, naturally thickening the dish.

Mind the peas – add them frozen directly to the skillet; this keeps their sweetness and prevents them from turning mushy.

Reserve pasta water – the starchy liquid is a secret weapon; it brings the sauce together, making it silky and cohesive without the need for heavy cream.

Layer seasoning – taste at each stage; onions, peas, and cheese all carry different levels of saltiness, so small adjustments keep the balance right.

Add cheese off the heat – folding in cheddar after turning off the heat ensures it melts smoothly into the sauce without clumping or becoming greasy.

Finish with freshness – garnishes of parsley, Parmesan, or red pepper flakes elevate the dish, adding brightness and a final layer of depth.

Pasta e Piselli (Italian Pasta And Peas)

Ingredients:

½ lb baby shell pasta

12 oz frozen peas

1 small onion diced

1 clove of garlic diced

½ cup shredded cheddar cheese

2 tbsp. extra virgin olive oil

¼ tsp. salt or to taste

¼ tsp. black pepper or to taste

1 tsp. Italian herb seasoning

Garnish. I garnished the dish with cheese dry parsley, and red flake pepper.

To cook ½ lb of pasta you need to add ½ tablespoon salt to ½ gallon (8 cups) of water in a 5- quart pot

Instructions:

Parboil the pasta: Bring a pot of salted water to a rolling boil and cook the pasta halfway according to its package instructions. Then, drain the pasta and save a cup of pasta water.

Saute veggies: Meanwhile, add oil to the skillet over medium-high heat and saute onion and garlic until golden.

Add peas and season: Add frozen peas, salt, black pepper, Italian herb, and a cup of pasta water.