Penne and Peas is an Italian dish that flies under most people’s radars. Whether the peas are fresh or frozen, this green legume becomes the bright and shining center stage in a pasta dish that is complex in flavor but extremely simple in ingredients. 

Called pasta con i piselli, it’s traditionally made in the springtime when young onions and fresh green peas are at their peak. Luckily, a bag of frozen peas harbors the same amount of freshness as their springtime counterparts, making this dish easy and simple.

First, the onions are sautéed, cooking down until golden and softened. The peas are added, followed by the white wine. Here, penne is used as the pasta, as it pairs well with the peas without overwhelming them. The stock is added, brought to a boil, reduced to a simmer, and cooked until the pasta is al dente.

A final bit of seasoning and a sprinkling of cheese complete this easy and relaxed pasta recipe.

The ingredient list is short, but each element is proud and present with each and every bite. The onions, wine, and stock give the dish a deep and complex savoriness that penetrates deep into the pasta and the peas.

Cheese adds the extra element of creaminess that makes this pasta dish pure comfort food.