Join! 12 weeks for $1

Farfalle with Tomatoes, Peas and Pecorino

6 to 8 Servings

40 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Pasta with peas and tomatoes, or pasta con piselli e pomodoro in Italian, is a Neapolitan classic. This is an ultra-easy, single-skillet version in which the pasta cooks in the pan with the ingredients that become the sauce. The peas are added at the very end so their color and flavor remain bright and fresh, so make sure they’re fully thawed; if at all frosty, they’ll cool the dish. Farfalle, campanelle or orecchiette pasta work well as they have pockets or nooks for catching peas and bits of tomato; they also have similar cooking times.

6 to 8

Servings

Tip

Don’t forget to stir the pasta during simmering to ensure it cooks evenly and doesn’t stick to the pan. Also, it’s a good idea to test for doneness a minute or two before the time indicated in the recipe, as pasta cooking times vary slightly brand to brand and shape to shape.

40 minutes

Ingredients

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews