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Creamy pasta with green peas on a white plate with a second plate full of pasta in the background on a blue and white trivet.
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Creamy Green Pea Pasta

A simple, delicious, creamy pasta with pantry staple ingredients and naturally vegetarian!
Servings 6

Ingredients

  • 12 ounces Fusilli Corti Bucati Pasta or any short pasta shape
  • 3 tbsp unsalted butter
  • 2 tbsp all purpose flour
  • 1 ½ cups milk
  • 12 ounces frozen peas about 1 bag
  • 3 tbsp grated parmesan cheese, plus more for serving optional

Instructions

  • Bring 8 cups water to a boil. Add salt to taste and add pasta. Stir well to keep it from sticking and cook until just shy of al dente. Reserve 1 ½ cups of pasta water, drain pasta and set aside.
  • While pasta cooks, make the sauce. Melt 3 tablespoons of butter oven medium heat in a skillet. Sprinkle over flour and whisk well until combined. Cook, whisking frequently until the flour cooks and slightly darkens. It will smell slightly nutty.
  • Slowly add in the milk, whisking constantly to avoid lumps, until all the milk has been added. Bring up a simmer, whisking frequently. Season with salt and pepper to taste.
  • Add cooked pasta, peas, and enough pasta water to create a creamy consistency. Note: you might not need all of the pasta water.
  • Sprinkle over the parmesan, stir well and serve immediately, topping with more parmesan, as desired.