Pasta with Peas Recipe: Silky, Cheesy, and Lemony Perfection

Silky mascarpone and bright lemon fuse with smoky pancetta for a fresh, indulgent twist.

By Medha deb

Created on Sep 17, 2025

Silky mascarpone and bright lemon fuse with smoky pancetta for a fresh, indulgent twist.

Pasta with Peas: A Creamy Spring-Inspired Classic

Few dishes capture the essence of spring and comfort food as beautifully as pasta with peas. But this recipe, inspired by The Pioneer Woman, is far from ordinary: it’s a silky, creamy, elegant dish that balances the richness of mascarpone cheese and grated parmesan with the bright, fresh flavors of lemon and peas, all brought together with a hint of crisp pancetta and fragrant herbs. Whether you’re looking for a quick weeknight dinner or something special for a casual gathering, this pasta with peas recipe is a guaranteed crowd-pleaser.

Ingredients You’ll Need

Here’s what you’ll need to make four generous servings of pasta with peas:

Pancetta (4 oz.): Adds a salty, umami depth. Substitute with bacon if you can’t find pancetta.
Mini penne pasta (1 lb.): Holds the sauce beautifully, but any short pasta works.
Frozen green peas (1 1/2 cups): Fresh green peas are fine, but frozen peas are convenient and perfectly sweet.
Large shallots (2): Brings a mild oniony sweetness to the sauce.
Kosher salt (3/4 teaspoon), ground black pepper (1/2 teaspoon), plus more to taste.
White wine (1/2 cup): For deglazing the pan and building a fragrant base (optional for a nonalcoholic version).
Mascarpone cheese (8 oz.): The secret to the sauce’s rich, silky texture.
Grated parmesan cheese (1 cup), plus more for serving, for a salty, nutty finish.
Fresh lemon juice (2 tablespoons): Brightens the entire dish.
Torn basil or mint (1/2 cup): Adds a fresh, aromatic touch—use whichever you prefer best.

Step-By-Step Cooking Instructions

Follow these straightforward steps and you’ll have a restaurant-quality pasta dish ready in about 30 minutes.

Cooking the Pancetta and Shallots

Cook the pancetta: Heat a large sauté pan over medium heat. Add the chopped pancetta and cook until the fat renders and the meat turns golden and crispy, about 5 to 7 minutes. Remove the pancetta to a paper towel-lined plate. Drain all but 2 tablespoons of rendered fat from the pan.
Boil the pasta: Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the mini penne (or your favorite short pasta) for 1 minute less than the package instructions. In the last 2 minutes of cooking, add the frozen peas. Reserve at least 1 cup of the pasta water before draining the pasta and peas.
Sauté the shallots: In the same large sauté pan, add the chopped shallots, salt, and pepper. Cook over medium heat until the shallots soften and become golden, about 1 to 2 minutes.
Deglaze with wine: Add the white wine to the pan, scraping up any browned pancetta bits. Let the wine simmer until reduced by half (this concentrates the flavors).

Building the Creamy Mascarpone Sauce

Whisk in the mascarpone: Reduce the heat to low and whisk in the mascarpone cheese until smooth. Add about 1/4 cup of the reserved pasta water to help loosen the sauce.
Add the parmesan: Gradually whisk in the grated parmesan, stirring until it melts into the sauce.
Combine pasta and sauce: Fold the drained pasta and peas into the sauce, adding more pasta water if needed (up to 3/4 cup total) until you achieve a silky, creamy consistency that coats each noodle.
Finish with lemon and pancetta: Stir in the crispy pancetta and 2 tablespoons of fresh lemon juice. Taste and adjust seasoning with more salt and pepper if desired.

Serve with Style

Dish up your creamy pasta and finish with a generous scattering of torn basil or mint and an extra sprinkle of grated parmesan and black pepper. This dish is best enjoyed immediately, though leftovers are still delicious the next day.

Recipe Tips and Variations

No pancetta? No problem. Use bacon or skip the meat altogether for a vegetarian version—still delicious and hearty.
Other greens: Spinach or arugula can be added for extra color and nutrition.
Pasta choice: Although the recipe calls for mini penne, feel free to use any short pasta—fusilli, rigatoni, farfalle, or even long pasta like spaghetti.
Alcohol-free: Skip the wine and use a splash of vegetable broth for deglazing.
Lighter dish: Substitute the mascarpone with an equal amount of ricotta or Greek yogurt for a lighter, tangier sauce.

Why This Recipe Works

This pasta with peas stands out for its perfectly balanced flavors and textures:

Element	What It Adds
Mascarpone	Silky, rich, not-too-heavy creaminess
Parmesan	Salty, nutty depth and umami
Lemon juice	Brightness that cuts through richness
Peas	Sweetness, color, and a burst of freshness
Pancetta	Smoky, salty crunch
Herbs (basil/mint)	Aromatic finish and visual appeal

Pasta with Peas: Nutrition, Occasions, and Pairings

This dish is rich in protein, calcium (from the cheeses), and fiber (from the peas and whole-grain pasta, if used). It’s also a great way to sneak green vegetables onto the table, pleasing both kids and adults alike.

When to Serve

Weeknight dinners: Quick, satisfying, and looks impressive.
Spring gatherings: Celebrates fresh, green ingredients.
Potlucks and dinner parties: Easy to double and transport.

What to Drink

White wine: A crisp Sauvignon Blanc or Pinot Grigio complements the lemony, creamy flavors.
Sparkling water with lemon: A refreshing nonalcoholic option.

Frequently Asked Questions (FAQs)

Can I make this pasta with peas gluten-free?

Yes, simply swap the regular pasta for your favorite gluten-free pasta. The sauce is naturally gluten-free, assuming your cheese and pancetta are gluten-free.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce if needed.

Can I add other vegetables?

Absolutely. Asparagus, spinach, snap peas, or even cherry tomatoes would be delicious additions to this recipe. Just adjust cooking times as needed.

Can I use heavy cream instead of mascarpone?

Yes, but the texture will be more liquid and less creamy. For a thicker, more velvety sauce, stick with mascarpone if possible.

How can I make this dish vegetarian?

Omit the pancetta (or use a vegetarian alternative) and ensure your cheeses are vegetarian (some parmesan contains animal rennet). The dish will still be creamy and satisfying.

Ready, Set, Cook!

This pasta with peas, mascarpone, parmesan, and crisp pancetta is proof that a few simple ingredients, thoughtfully combined, can create something truly memorable. Whether you’re cooking for family, friends, or just yourself, this dish is a celebration of spring, comfort, and the joy of good food—ready to enjoy in under 30 minutes.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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