pasta shells with peas

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

• Servings: 4

• Difficulty Level: Easy

• Cuisine: Italian-Inspired

• Meal Type: Main or Side Dish

Ingredients

Pasta and Vegetables

• 12 oz (340 g) small pasta shells (conchiglie)

• 1½ cups frozen peas (no need to thaw)

• 2 tablespoons olive oil or unsalted butter

Flavor Base

• 2 cloves garlic, finely chopped

• 1 small shallot, finely chopped (optional)

• Salt, to taste

• Freshly ground black pepper

Optional Enhancements

• ½ cup grated Parmesan or Pecorino Romano cheese

• Zest of ½ lemon

• 1/2 teaspoon chili flakes (for a spicy kick)

• ¼ cup pasta water (reserved)

To Garnish

• Chopped fresh parsley or basil

• Extra cheese

• A drizzle of olive oil or lemon juice

Equipment Needed

• Large pot for boiling pasta

• Skillet or sauté pan

• Colander

• Wooden spoon or spatula

• Cheese grater (if using fresh cheese)

Instructions

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions, usually about 8–10 minutes, or until al dente.

In the last 2–3 minutes of cooking, add the frozen peas directly to the boiling pasta water. This saves time and dishes while perfectly blanching the peas.

Before draining, reserve ¼ cup of the pasta water. Drain the pasta and peas together and set aside.

Step 2: Sauté the Aromatics

In a large skillet, heat olive oil (or melt butter) over medium heat. Add the chopped garlic and shallot (if using) and sauté for 1–2 minutes, or until fragrant and slightly softened. Do not brown the garlic, as it can become bitter.

Step 3: Combine Pasta and Sauce

Add the drained pasta and peas into the skillet with the garlic and shallots. Toss everything together gently. Add a splash of the reserved pasta water to create a light sauce and loosen the mixture if needed.

Season with salt and freshly ground black pepper to taste. Add lemon zest, chili flakes, and cheese (if using). Stir until the cheese melts into a creamy coating over the pasta.

Step 4: Serve and Garnish

Divide the pasta among serving plates or bowls. Garnish with fresh parsley, basil, or a final dusting of cheese. Add a drizzle of olive oil or lemon juice to brighten the dish before serving.

Serve immediately while warm.

Tips for Success

• Use high-quality olive oil for the best flavor in such a simple dish.

• Don’t overcook the peas — they should stay bright green and slightly firm.

• Grate cheese finely so it melts evenly into the sauce.

• Pasta shells (conchiglie) are ideal, but you can substitute with orecchiette, ditalini, or elbow macaroni if needed.

Variations

• Creamy Version: Stir in ¼ cup of cream or mascarpone cheese for a richer sauce.

• Protein Add-In: Add cooked pancetta, bacon, or shredded chicken for a heartier dish.

• Vegan Option: Use olive oil instead of butter, skip the cheese or use nutritional yeast.

• Gluten-Free: Use gluten-free pasta — many brands offer small shells made from rice or corn flour.

Nutrition Information (Per Serving)

Based on recipe with butter and cheese. Adjust depending on substitutions.