Pasta with Peas

Ever find yourself reaching for that bag of frozen peas to add a pop of green to your spring dinner? Well, get ready to see those peas in a whole new light. This pasta with peas recipe takes those little green guys to center stage, giving them the spotlight in a dish that's just as tasty as it is easy. With a base of salty pancetta and silky mascarpone—cream cheese and bacon’s Italian cousins—this spring pasta stays surprisingly light and fresh thanks to a little zing from lemon juice. It's the kind of dish that both adults and kids will dig into with gusto. So grab that bag of frozen peas and let them work their magic in a creamy pasta recipe that's simple, refreshing, and downright delicious.

What is the best way to add frozen peas to pasta?

While frozen peas are already blanched at the peak of freshness before going into the deep freeze, heating them up in the boiling pasta water ensures all the ingredients are nice and warm when they're stirred together. This not only makes for a stable sauce; it also keeps any ice from the freezer out of your meal! If fresh green peas happen to be in season or available at the store, feel free to use those instead of frozen peas. Simply add them to the pasta water 3 minutes before the pasta is ready so they are fully cooked.

Can you make pasta with peas in advance?

Yes, you can reheat this pasta dish with a bit of water in a nonstick pan or give it a quick zap in the microwave. However, for the ultimate experience, this pasta should be made just before being served. That way, the sauce will be at its silkiest, the pasta remains just the right al dente texture, and the basil is full of aromatic freshness.