Enjoy this delicious pasta with peas and Parmesan as a simple side or a satisfying main. A peppery pan sauce—made from black pepper, reserved pasta water, butter and grated cheeses—gives the dish a gentle bite. This quick one-pot recipe takes about 30 minutes and makes cleanup easy.
The peppery cheese pan sauce is the star here—the peas and pasta provide the perfect vehicles for it.
If peas aren’t your favorite (I’m thinking of my friend Shar), don’t worry — see the suggestions below for great swaps and additions.
Pasta, Peas, and Parmesan Cheese
Bring a large pot of salted water to a boil and cook the pasta according to the package directions. If you don’t have fettuccine, tagliatelle or pappardelle are good alternatives.
About 4 minutes before the pasta is finished, add the peas to the pot so they cook until tender at the same time as the pasta. For example, if the pasta’s total cooking time is 11 minutes, add the peas when 7 minutes remain.
Important step before you drain the pasta and peas
Before draining, reserve 1 1/2 cups of the hot pasta water — it helps create a silky cheese sauce. Then drain the pasta and peas carefully.
While the pasta cooks, grate both the Parmesan and pecorino romano and combine them in a bowl.
About the cheese
For the creamiest result, buy whole wedges of Parmesan and pecorino and grate them fresh. Pre-shredded cheese usually contains anti-caking agents and starches that can prevent smooth melting. Freshly grated cheese gives the best texture in the sauce. If a whole wedge isn’t convenient, the grated can is an acceptable substitute.
Finishing the dish
With the pasta and peas drained and the cheese ready, return the large pot to the stove. Over medium heat, melt the butter with the olive oil, then add kosher salt and a generous amount of ground black pepper. Cook about 1 minute to combine and soften the butter.
Add 3/4 cup of the reserved pasta water and simmer for about 2 minutes; the liquid will reduce and thicken slightly.
Remove the pot from the heat, return the pasta and peas to the pot, and stir in the grated cheeses in batches. Add a little more of the reserved pasta water if the sauce becomes too thick or sticky — you may not need all of it. Stir gently until the cheese melts into a glossy, peppery sauce.
Serve immediately, topped with chopped fresh parsley if desired and extra grated cheese for true cheese lovers.
Options, additions, and substitutions
This recipe is a great base for many variations. Here are a few ideas to inspire you:
- Bacon, pancetta, prosciutto, or cooked crumbled sausage for a meaty boost.
- Shredded leftover or rotisserie chicken for a heartier main (feel free to keep the peas).
- Sautéed mushrooms and onions with a touch of garlic for earthiness.
- Asparagus, sun-dried tomatoes, or fresh spinach to add color and nutrients.
- Use other short or ribbon pasta shapes if desired; adjust timing accordingly.
Recipe details
Servings: 6 (about 4 as a main)
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Ingredients
- 8 oz fettuccine (or tagliatelle, pappardelle)
- 2 cups peas
- 3/4 cup grated pecorino romano
- 1/4 cup grated Parmesan
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp unsalted butter
- 1 1/2 tsp ground black pepper (adjust to taste)
- 1/4 tsp kosher salt
- Optional: fresh chopped parsley for topping
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook per package directions. Add peas about 4 minutes before the pasta is done. Reserve 1 1/2 cups pasta water, then drain pasta and peas.
- While pasta cooks, grate and combine the cheeses. Set aside.
- In the same large pot, heat butter, olive oil, salt and pepper over medium heat for about 1 minute.
- Add 3/4 cup reserved pasta water and simmer ~2 minutes until slightly reduced.
- Remove pot from heat. Add pasta and peas back to the pot. Stir in cheese in batches, allowing it to melt and create a creamy sauce. Add more pasta water only if the sauce is too thick.
- Top with fresh parsley if desired and serve immediately.
Notes
Serves six as a side, or about four as a main course.
Nutrition (per serving)
Calories: 331 kcal | Carbs: 35 g | Protein: 14 g | Fat: 15 g (Saturated fat: 7 g) | Fiber: 4 g
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