recipe with peas
The Best recipe with peas
I love this recipe because it’s so adaptable. You can make it for a weeknight dinner when you’re tired but still want something hearty, or you can double it up for a potluck or a family gathering. It’s the kind of dish that doesn’t demand perfection—just a little care in cooking—and it always comes out flavorful. Plus, peas are packed with fiber and plant-based protein, so it’s a great way to get some healthy nutrients without feeling like you’re sacrificing taste. My kids especially love it because it’s not too heavy, but it’s still satisfying, and the way the peas stay tender makes it feel like a little treat. It’s a recipe that’s simple enough to make from scratch but feels like a little indulgence, and that’s what makes it a staple in my kitchen.
Creamy Pea & Potato Pasta with Garlic Butter
A comforting one-pan dish featuring tender peas and potatoes in a rich garlic butter sauce, perfect for a quick weeknight meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 12 oz (340g) pasta (penne or fusilli)
- 1 cup (150g) frozen peas
- 3 tbsp (45g) unsalted butter
- 4 cloves garlic, minced
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup (50g) grated Parmesan cheese
👨🍳Directions
-
1
Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water. -
2
In a skillet over medium heat, melt butter. Add minced garlic and sauté for 30 seconds until fragrant. -
3
Add peas and cooked pasta to the skillet. Stir in milk and heavy cream, then simmer for 5 minutes until slightly thickened. -
4
Season with salt and pepper. Stir in Parmesan cheese until melted. Toss with reserved pasta water if needed for creaminess.
🔧Equipment
- Large skillet
- Mixing bowl
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Pea & Potato Pasta with Garlic Butter Works
❓ Frequently Asked Questions About Creamy Pea & Potato Pasta with Garlic Butter
1. What is the best way to prep peas for this dish?
Use fresh or frozen peas, thawed if frozen. Rinse fresh peas under cold water if you prefer a slightly less sweet flavor. For frozen peas, skip rinsing—they’re pre-cooked and retain texture better.
2. Can I substitute another green vegetable for the peas?
Yes, but adjust the cooking time. Snap peas or green beans work well, but reduce the cooking time by about 2 minutes per serving to avoid overcooking. If using broccoli florets, cut them into bite-sized pieces and cook until tender-crisp (about 5–7 minutes).
3. How do I know when the chicken is cooked through?
Insert a meat thermometer into the thickest part of the chicken. It’s done when it reaches 165°F. For a visual check, pull the chicken apart—it should be fully white inside with no pink. Avoid overcrowding the pan to keep it from getting soggy.
4. What if I don’t have a heavy-bottomed pan?
A nonstick or cast-iron pan works fine, but stir frequently to prevent sticking. If using a nonstick pan, avoid high heat to preserve its coating. For cast iron, season it first if unused to enhance nonstick properties.
5. Can I make this ahead of time and reheat?
Yes, but reheat gently in a 375°F oven for 10–15 minutes until steaming hot. Avoid microwaving directly, as it can make the chicken rubbery. Store leftovers in an airtight container for up to 3 days.
