Save A comforting, budget-friendly pasta dish that combines tender macaroni with sweet green peas in a light, flavorful sauce. Perfect for a quick weeknight meal.
This was a staple in my college years, when I needed something filling, affordable, and easy to make for packed evenings. The blend of pasta and peas always brought comfort, especially paired with a sprinkle of cheese and a dash of black pepper.
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Ingredients
- Pasta: 350 g (12 oz) dried macaroni
- Vegetables: 1 cup (150 g) frozen or fresh green peas, 1 small onion finely chopped, 2 cloves garlic minced
- Dairy & Flavorings: 2 tbsp (30 g) unsalted butter, 1/4 cup (60 ml) whole milk or cream, 1/2 cup (50 g) grated Parmesan cheese, Salt and black pepper to taste, Optional: Pinch of red pepper flakes
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Instructions
- Boil Macaroni:
- Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente.
- Add Peas:
- In the last 2 minutes of pasta cooking, add the peas to the boiling water.
- Sauté Vegetables:
- While the pasta cooks, melt butter in a large skillet over medium heat. Add onion and cook until soft and translucent about 3 to 4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Drain Pasta & Peas:
- Drain the pasta and peas reserving 1/2 cup (120 ml) of pasta cooking water.
- Combine and Mix:
- Add the drained pasta and peas to the skillet with the onions. Stir in milk or cream Parmesan cheese a splash of reserved pasta water salt pepper and red pepper flakes if using. Toss everything together over low heat until creamy and well coated. Add more pasta water if needed.
- Serve:
- Taste and adjust seasoning. Serve immediately with extra Parmesan if desired.
Save Growing up, my grandmother would make this every time we visited for Sunday lunch. It was a simple but meaningful tradition that brought everyone together around the table, with plenty of laughter and second helpings.
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Required Tools
Large pot, colander, large skillet or sauté pan, wooden spoon or spatula, grater for Parmesan.
Allergen Information
Contains: Wheat (gluten), Milk (dairy), Cheese (dairy). For gluten-free use appropriate macaroni. For dairy-free choose plant-based alternatives and always check labels for allergens.
Nutritional Information (per serving)
Calories: 385, Total Fat: 12 g, Carbohydrates: 53 g, Protein: 14 g.
Save 
This comforting dish comes together effortlessly and makes a wonderful meal any night of the week. Serve hot with extra Parmesan or fresh herbs for even more flavor.
Recipe FAQ
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work wonderfully and can be added during the last few minutes of pasta cooking for a tender bite.
- → How can I make this dish vegan-friendly?
Replace butter with olive oil, swap milk for plant-based alternatives, and use nutritional yeast instead of Parmesan for a vegan twist.
- → What type of pasta works best here?
Traditional dried macaroni is ideal for this dish, but other small pasta shapes like elbow or shells can also be used effectively.
- → Can I add protein to this dish?
Yes, cooked ham, crispy bacon, or canned tuna can be stirred in to boost protein and add extra flavor.
- → How do I achieve a creamy sauce without it being watery?
Use reserved pasta cooking water sparingly and stir gently with butter, milk, and cheese to reach a smooth, creamy consistency.
