Tiny Pasta and Peas

Pasta is not just a main dish – it makes beautiful salads, and also great side dishes. This one uses tiny pasta – use any of the tiny pastas, the sort that are commonly used in minestrone. The pasta is cooked then mixed with peas that have been cooked with parsley, garlic and onion. This is a fairly simple dish – there are much more fancy ways of making this, but we love this very simple version.

You can make this dish with other veggies too – tiny cubes of carrot barely cooked, sweetcorn, the youngest tiny broad beans etc.

Similar dishes include Pasta with Avocado, Rocket Salad with Penne Pasta, Capunti Pasta with Tomatoes, and Buttered Orzo Pasta.

Browse all of our Pasta dishes and our Pea recipes. Or explore all of our Mid Spring dishes.

Tiny Pasta and Peas

0.75 cup small pasta such as paternostri, avemarie, ditalini, mini conchiglie, orzo pasta or anelli
1 cup fresh or frozen peas
about half bunch parsley, leaves only, chopped finely
0.5 onion, chopped finely
1 clove garlic, chopped finely
olive oil
sea salt and black pepper
grated parmesan

Cook the pasta until just al dente, drain and set aside.

Meanwhile, heat a little olive oil in a pan and saute the parsley, onion and garlic until the onion is translucent. Add the peas, saute for a minute, then add about half a cup of water, cover the pan and cook over a low heat until the peas are cooked but still firm. Add more water if needed.

Add the cooked pasta to the pan with the peas. Stir well and cook for another minute until heated through. Season with salt and black pepper.

Serve, sprinkled optionally with a little parmesan.

recipe notes and alternatives
Sprinkle with a little fresh, finely chopped parsley just before serving.

Use a little vegetable broth to cook the peas in.

This dish is very nice served with a little of the cooking liquid – to do this, use more water or broth with the peas.

Take your leftovers, toss with some olive oil and chopped walnuts and serve as a salad.

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