Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fresh Pasta and Peas Recipe
    Lost? Site Map

    Fresh Pasta and Peas

    1/1 Photo of Fresh Pasta and Peas

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Pietro's Note:

    Delicious pasta dish with fresh green peas. This a simple but tasty recipe that will have you wanting for more.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Place peas in a saucepan with the salt, spring onions, olive oil, parsley and water.
    2. 2
      Cook them gently for 15 minutes.
    3. 3
      In the meantime,cook the tagliatelle in a separate saucepan, drain it and return it to the saucepan.
    4. 4
      Add the cooked peas to the tagliatelle, making sure to include the juices.
    5. 5
      Mix well and serve hot with grated pecorino cheese.

    Ratings & Reviews:

    • on March 13, 2009


      Recipe is very good as written, it has a very fresh taste. My Sicilian mother makes a version of this dish with the exception that she fries her onions in olive oil, spring onions mixed with regular chopped onion till golden brown and then adds peas, parsely and a bit of water, salt and pepper and boils till tender and mixes any type of cooked and drained pastas and tops with parmigiano cheese. Her version is savory and not as mild as this version

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2007


      I loved this recipe. It was easy and delicious. Use tagliatelle pasta noodles if at all possible. They were made for this dish. It wasn't clear if I should use 500 g of fresh peas, before or after shelling. I decided to use 500 g of shelled peas. More liquid would not hurt this dish either.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2007


      Very nice dish, perhaps a bit on the plain side without the pecorino cheese (we added a generous 1/4 cup or more per serving). I recommend 1 cup vegetable broth instead of the water, otherwise fine! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Fresh Pasta and Peas

    Serving Size: 1 (218 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 448.8
    Calories from Fat 97
    Total Fat 10.7 g
    Saturated Fat 1.9 g
    Cholesterol 70.0 mg
    Sodium 23.5 mg
    Total Carbohydrate 71.8 g
    Dietary Fiber 7.1 g
    Sugars 6.4 g
    Protein 16.4 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes