Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook pasta according to the package directions. Add the peas to a colander set in the sink. When the pasta is cooked to al dente, drain in the colander right over the peas. Return the pasta and the peas to the pot. Stir in the butter, Parmesan, and cream, if using. Serve warm with any optional toppings as desired.
Notes
- Storage: Add leftovers, once cooled, to an airtight storage container and store in the refrigerator for up to 5 days. Warm through in 15-30 second increments in the microwave to serve.
- Variations: I prefer using small shaped pasta here, such as small shells, rings, ditalini, or orrechiette since they are easiest to eat with the peas.
- Serving: Top with salt, cracked black pepper, freshly grated lemon zest, minced fresh herbs such as basil or parsley, or crushed red pepper as you like.
- Cream: The cream adds creaminess, but it’s optional.
- Peas: I prefer “petite” frozen peas as they are less starchy, but regular peas work, too.