Jamie Oliver Pasta And Peas

There’s a kind of quiet joy in making pasta e piselli. No drama, no flamboyance. Just soft shallots, sweet peas, and pasta — simmered slowly, lovingly, in one pot like they’ve always belonged together. The first time I made this, it was one of those nights when the fridge was looking… bleak. But I had a bag of peas, a stub of parmesan, and half a box of pasta. It came together like a warm sigh.

It’s not quite a soup, not quite a pasta dish — it sits somewhere beautifully in between. Creamy without cream. Comforting without being heavy. I’ve made it for myself on quiet nights, and for friends when I couldn’t be bothered to cook anything fancy — and it always hits just right.

Let it be your back-pocket meal. The one you make when you need something simple, but still made with love.

Why You’ll Love It

• One pot, one spoon — very little cleanup
• Naturally vegetarian and light, but still cozy
• The parmesan melts into the sauce, making it creamy without dairy overload
• Great for using frozen peas — no need for fancy stuff
• Feeds a few, but also makes lovely leftovers
• Simple ingredients, big flavor — that old magic

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large shallot, finely chopped
• 500g (1 lb) fresh or frozen peas
• 320g (11 oz) ditalini or any small pasta
• 50g (1 cup) freshly grated parmesan (plus extra to serve)
• Handful fresh basil (optional)
• Salt and black pepper, to taste

How to Make It

Sauté the shallot until soft and sweet:

Heat the olive oil in a large deep pan over medium heat. Add the chopped shallot and a small pinch of salt, then cook for about 4 minutes until it turns translucent and fragrant. You don’t want browning — just gentle sweetness.

Start the peas simmering:

Add the peas and about 1 cup of hot pasta water (just enough to cover them a bit). Let them simmer for 10–15 minutes, until tender. Frozen peas are perfect here — they’ll hold their colour and taste like spring even in winter.

Cook the pasta halfway:

While the peas are cooking, bring a separate pot of salted water to a boil. Cook your pasta for half the package time — no more. You’re finishing it in the peas, remember. Reserve at least 4 cups of pasta water before draining.

Bring pasta and peas together:

Transfer the half-cooked pasta into the pea pot. Add pasta water gradually as it simmers — about a cup at a time. Stir often. You want it gently bubbling, loose but not watery. It should take around 5 minutes to finish cooking, and the result will be almost creamy.

Finish with cheese and basil:

Once the pasta’s al dente and the peas are buttery soft, turn off the heat. Stir in the parmesan and fresh basil if you’re using it. Season with salt and a lot of black pepper — it balances the sweetness of the peas beautifully.

Serve warm and generous:

Spoon into bowls. Add more parmesan on top — and maybe a drizzle of olive oil if you’re feeling lush. It’s simple food, but it deserves a little flourish.

Common Mistakes and How to Dodge Them

Why is it too watery?
You might’ve added all the pasta water at once. Add it gradually and stir as you go — treat it like a risotto.

The pasta’s overcooked — what gives?
Only cook it halfway before adding it to the peas. It’ll keep softening in the hot pan, so undercook at the start.

It tastes bland. What did I miss?
Most likely salt. Peas are sweet, pasta is plain — you need to balance it out with enough seasoning and a generous hand with the cheese.

My peas turned greyish.
That’s just overcooking. It’s okay — still edible — but if you want them bright, don’t boil too hard or too long.

Storage and Reheating

Fridge: Store in an airtight container for up to 3 days.

Reheat: Add a splash of water or broth and reheat on the stove over low heat. Microwave’s fine too, just stir halfway through.

Freezer: Not ideal — the texture gets a bit mushy. If you must freeze it, let it cool completely first, and reheat gently later.

Frequently Asked Questions

Can I make this vegan?
Definitely. Skip the parmesan or use a plant-based version. A bit of nutritional yeast adds a nice savoury kick.

What’s the best pasta shape for this?
Ditalini is perfect — those tiny tubes hold the sauce and peas beautifully. Orzo or small shells also work well.

Can I use canned peas?
Technically yes, but frozen or fresh are better — they hold their shape and have more bite.

What’s it supposed to look like?
Somewhere between a pasta dish and a loose stew — saucy but not soupy. Think glossy, not swimming.

Nutrition Facts (Per Serving):

• Calories: 366 kcal
• Fat: 8g
• Carbs: 56g
• Protein: 17g
• Sodium: 392mg
• Sugar: 7g