One Pan Pasta and Peas
Full of flavour, but free of fuss, this One Pan Pasta and Peas is quick, simple and perfect for a busy weeknight…
Servings: 2 servings
Ingredients
- 3 tbsp extra virgin olive oil
- ½ onion finely chopped
- 200 g frozen petit pois
- Salt and freshly ground black pepper to taste
- 240 g dried tubetti pasta or ditalini or macaroni
- 1 large egg
- 60 g Parmesan grated
To serve: optional
- Burrata
- Basil
- Pea shoots
- Extra virgin olive oil to drizzle
Instructions
- In a large non-stick frying pan with fairly deep sides, heat the extra virgin olive oil over a medium heat and gently fry the onion for about 5-10 minutes, stirring often, until soft - watch closely and adjust the heat accordingly as you don’t want any colour on them.
- Toss in the petit pois with a splash of hot water and season well to counterbalance the sweetness of the petit pois. Cook for 5 minutes, stirring occasionally.
- Remove most of the cooked green petit pois with a slotted spoon, making sure to leave some behind, and place in a blender. Blitz until smooth.
- Pour the blended petit pois back into the pan with a generous glug of hot water. Bring to the boil.
- Pour the uncooked pasta into your pea sauce and stir well. Cook for about 8-10 minutes, stirring often so the pasta absorbs the sauce, until the pasta is cooked al dente.
- Meanwhile, in a small bowl, whisk together the egg and Parmesan.
- Once the pasta is cooked al dente, remove from the heat and add your egg-cheese mixture. Mix well to make a smooth and creamy sauce.
- Season generously, to taste. Top with burrata and garnish with basil, pea shoots and a drizzle of extra virgin olive oil, if you like, bring to the table and serve (alternatively, spoon into bowls before topping with burrata, basil, pea shoots and extra virgin olive oil).
Notes
Scroll up for a step by step guide on how to make pasta and peas in one pan.
To store: Store in an airtight container in the fridge for up to 3 days.
To reheat: Reheat either in the microwave for 2 minutes until piping hot all the way through or reheat in a small saucepan over medium heat with a knob of butter. Stir occasionally until hot.
Burrata: you can make a ‘cheat’s burrata’ by tearing 250g mozzarella into a bowl and pouring over 100ml double cream or 200g crème fraîche, adding a generous pinch of salt, then stirring to combine. Then cover and chill for a couple of hours - or until ready to serve.
Adapting for Vegetarians: Swap the Parmesan for a vegetarian-friendly alternative — like Gran Moravia or even a strong Cheddar — and check your burrata doesn’t contain animal rennet.
Adapting for Vegans: Skip the egg and using vegan-friendly Parmesan and mozzarella alternatives. Just bear in mind the sauce won’t be as rich and creamy without the egg.