Italian Creamy Pea Pasta is a vegetarian main dish made with sweet garden peas and double cream. This quick pasta recipe uses fresh mint and salty hard cheese to balance the rich sauce for a fast midweek dinner.

The first time I made this, I didn’t save enough of the starchy cooking water. Now I always scoop out a mugful before draining the pasta because that liquid is what turns the cream into a smooth sauce rather than a greasy puddle. Do not skip this step or your dinner will end up dry and sticky.

The frozen peas are doing more work than you’d think here. Adding them to the boiling pasta water for the final minute saves time and keeps their bright green colour and firm texture. I keep a bag in the freezer specifically for nights when the fridge is empty and I need something that feels like a proper meal.

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Italian Creamy Pea Pasta Ingredients

400g (14oz) dried pasta shells or fusilli
300g (10oz) frozen peas
30g (1oz) butter
1 tablespoon olive oil
2 shallots, finely chopped
2 garlic cloves, crushed
200ml (7fl oz) double cream
50g (2oz) Parmesan or vegetarian hard cheese, finely grated
1 small bunch fresh mint, leaves shredded
1 lemon, grated skin only
Salt and pepper, to taste

How To Make Italian Creamy Pea Pasta

Boil the pasta: Fill a large pot with salted water and bring it to a rolling boil over high heat. Add the pasta and cook for about 8 to 10 minutes or until it’s cooked but still firm.
Sauté the aromatics: Melt the butter and oil in a wide frying pan over medium heat. Add the chopped shallots and cook for 5 minutes until they’re soft and see-through but not brown.
Add the garlic: Stir the crushed garlic into the shallots and cook for 1 minute. Stop as soon as you can smell the garlic to prevent it from turning bitter.
Cook the peas: Tip the frozen peas into the boiling pasta water for the last 2 minutes of the pasta’s cooking time. Wait until the water returns to a boil and the peas float to the surface.
Save the water: Dip a heatproof jug into the pot and take out about 200ml (7fl oz) of the cloudy pasta water. Drain the pasta and peas together in a colander and leave them to steam for a moment.
Make the sauce: Pour the double cream into the frying pan with the shallots and let it simmer for 2 minutes until it starts to thicken. Turn the heat down to low so the cream doesn’t split.
Combine the dish: Add the drained pasta and peas to the frying pan. Toss everything together using tongs or a large spoon so the cream coats every piece of pasta.
Adjust the texture: Pour in half of the saved pasta water and stir vigorously. Add more water a tablespoon at a time until the sauce looks glossy and clings to the shells.
Season and finish: Stir in the grated cheese, shredded mint, and lemon skin. Add salt and pepper to taste and serve immediately while the sauce is still fluid.

Recipe Tips

Use pasta with ridges. Shapes like shells or fusilli are best because the little hollows and grooves catch the peas and hold onto the creamy sauce. Smooth pasta like penne lets the sauce slide right off to the bottom of the bowl.
Don’t overcook the peas. Adding frozen peas directly to the boiling pasta water for only two minutes keeps them sweet and prevents them from turning mushy or grey. If you use fresh peas, they may need an extra minute depending on their size.
Grate your own cheese. Pre-shredded cheese is often coated in starch to stop it sticking in the packet, which can make your pasta sauce feel grainy. Grating a block of Parmesan or hard cheese yourself ensures it melts smoothly into the hot cream.
Refresh the herbs. Add the fresh mint at the very last second before serving. If you cook the mint in the sauce, it will lose its bright flavour and turn a dark, unappealing colour.
Prepare ahead safely. You can chop the shallots and garlic and grate the cheese a few hours before you start cooking. Store them in small covered bowls in the fridge so you can throw the dish together in the time it takes the pasta to boil.

What To Serve With Italian Creamy Pea Pasta

Serve this pasta with a crisp green salad or some warm garlic bread to soak up the leftover cream. A side of roasted asparagus or charred tenderstem broccoli adds a nice crunch and extra greens to the plate.

If you want a heavier meal, a few slices of toasted sourdough rubbed with garlic works well. You could also serve it alongside some grilled chicken or a piece of pan-fried white fish.

How To Store Italian Creamy Pea Pasta

Fridge

Place leftover pasta in an airtight container once it has cooled completely. It will stay fresh in the fridge for up to two days. Note that the pasta will soak up the sauce as it sits, so it will look much thicker when cold.

Reheat

Put the pasta in a saucepan over low heat with a splash of milk or water. Stir gently and constantly until the sauce loosens and the food is hot all the way through. Do not use high heat or the cream will separate and become oily.

Freeze

This dish does not freeze well because the double cream often splits and changes texture when thawed. The pasta also becomes very soft and mushy after being frozen in a sauce. It’s best to make this fresh or keep it in the fridge for a short time.

Italian Creamy Pea Pasta Nutrition Facts

Per serving (1 of 4): Calories: 580, Protein: 18g, Fat: 34g, Carbohydrates: 52g, Sugar: 6g, Sodium: 450mg. Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use single cream instead of double cream?

No, single cream has a lower fat content and is much more likely to split or curdle when mixed with the lemon and heat. Double cream provides the thickness needed to coat the pasta without needing a flour-based roux.

What is the best way to chop the mint for Italian Creamy Pea Pasta?

Stack the mint leaves on top of each other, roll them into a tight cigar shape, and slice across the roll into thin ribbons. This technique prevents the leaves from bruising and keeps the herb flavour sharp.

Can I make this recipe vegan?

Yes, you can swap the butter for a plant-based spread, use a soy or oat-based cream alternative, and finish with a vegan hard cheese. Make sure to choose a cream alternative that is suitable for boiling so it doesn’t thin out too much.

Is it necessary to use shallots?

Shallots have a milder and sweeter flavour than standard white onions, which complements the delicate peas. If you only have onions, use a small red onion and dice it as finely as possible so it softens quickly.

Why is my sauce disappearing?

Pasta continues to absorb liquid even after it is cooked and drained. If your sauce seems to vanish, stir in a little more of the saved pasta water or a splash of hot milk just before you put it on the table.

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Italian Creamy Pea Pasta Recipe

Recipe by PaulaCourse: Italian Pasta Recipes, DinnerCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

580

kcal

Ingredients

400g (14oz) dried pasta shells or fusilli
300g (10oz) frozen peas
30g (1oz) butter
1 tablespoon olive oil
2 shallots, finely chopped
2 garlic cloves, crushed
200ml (7fl oz) double cream
50g (2oz) Parmesan or vegetarian hard cheese, finely grated
1 small bunch fresh mint, leaves shredded
1 lemon, grated skin only
Salt and pepper, to taste

Directions

Boil the pasta: Fill a large pot with salted water and bring it to a rolling boil over high heat. Add the pasta and cook for about 8 to 10 minutes or until it’s cooked but still firm.
Sauté the aromatics: Melt the butter and oil in a wide frying pan over medium heat. Add the chopped shallots and cook for 5 minutes until they’re soft and see-through but not brown.
Add the garlic: Stir the crushed garlic into the shallots and cook for 1 minute. Stop as soon as you can smell the garlic to prevent it from turning bitter.
Cook the peas: Tip the frozen peas into the boiling pasta water for the last 2 minutes of the pasta’s cooking time. Wait until the water returns to a boil and the peas float to the surface.
Save the water: Dip a heatproof jug into the pot and take out about 200ml (7fl oz) of the cloudy pasta water. Drain the pasta and peas together in a colander and leave them to steam for a moment.
Make the sauce: Pour the double cream into the frying pan with the shallots and let it simmer for 2 minutes until it starts to thicken. Turn the heat down to low so the cream doesn’t split.
Combine the dish: Add the drained pasta and peas to the frying pan. Toss everything together using tongs or a large spoon so the cream coats every piece of pasta.
Adjust the texture: Pour in half of the saved pasta water and stir vigorously. Add more water a tablespoon at a time until the sauce looks glossy and clings to the shells.
Season and finish: Stir in the grated cheese, shredded mint, and lemon skin. Add salt and pepper to taste and serve immediately while the sauce is still fluid.