Peas and Pasta

The cheese dusting can be as heavy as desired

This is one of the best ways to use leftover marinara sauce. Not to mention it is quick and easy to prepare making it perfect for a midweek meal.

I find elbow-shaped pasta works the best for this but any small shape will do. Do not use canned peas for this dish, or any dish for that matter, but fresh peas can be substituted for frozen if you have them. If using fresh parboil them for one minute before making the soup. Keep the pasta separate from the soup base so it does not soak up all the liquid before serving.

Peas and Pasta

  • 1 quart marinara
  • 3 cups chicken stock
  • 1 medium onion diced fine
  • 1 bag frozen peas
  • 1 box elbow macaroni
  • 2 tbsp fresh oregano chopped fine
  • 1 tbsp fresh parsley chopped fine
  • Salt/pepper
  • Romano for grating

Pour frozen peas into a colander and rinse in cold water to break up. Cook pasta in boiling salted water until al dente. Strain pasta over frozen peas and then mix together in a bowl along with parsley and pepper and drizzled with olive oil. Set aside. In a four-quart pan fry onion in olive oil over medium heat until it turns golden. Add marinara, broth, and oregano and bring to a boil. Turn heat down to a simmer and cook until it begins to thicken, about 15 minutes. The finished soup base should be in between the thickness of minestrone and marinara. Season with salt and pepper. Fill a serving bowl halfway with peas and pasta, then spoon over soup base and dust with grated Romano. Serve with toasted bread and a light red wine.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Italian, Recipes, vegetarian and tagged , , , . Bookmark the permalink.

59 Responses to Peas and Pasta

  1. The green peas are so pretty in this! You’ve inspired me to use the peas in my freezer for something other than icing my knees.

  2. This looks so delicious. I’m never the big fan of having my pasta drenched in sauce, but after trying it a few times, I can certainly say there’s nothing wrong with it, and on the contrary, it tastes really nice to have pasta like that.
    Is there a non-alcoholic substitute for the red wine in the sauce, though?

  3. Carolyn Chan says:

    Gosh that looks so wonderfully comforting.

  4. Sissi says:

    I totally agree: canned peas have got nothing to do with frozen or fresh ones. I use them in only one single dish, but the rest of the time I prefer frozen ones.
    I haven’t had my breakfast yet and frankly wouldn’t mind this delightful dish now on my table!

  5. Pass the spoon I am just tucking a giant sized napkin in to the neck of my top! This looks fantastic and I adore peas. Very northern Italian to use peas in pasta :)

  6. Tandy says:

    this is a bowl of comfort :)

  7. Yvette says:

    Beautiful dish, and defiantly the right choice of pasta. Being from the North myself it is true that we put peas in a lot of our dishes…risi e bisi my favourite! And ooh look at that cheese melting and giving an extra flavour. There’s something about the tradition of shelling fresh peas from their pods…memories of Nonna.

  8. Simple but I bet this is so tasty – thanks for sharing.

  9. hmm, fabulous! :-) Mandy

  10. A right cozy dish! Let the winter winds blow, we’re all warm and toasty…

  11. zestybeandog says:

    This looks amazing, I love those noodles! I bet you take a long nap after a big bowl of that! :)

  12. egg me on says:

    Wow, that mid-60 temperature must have really given you guys a chill. ;) But seriously, shat a great lookin’ soup. Cheesy and saucy. Great use of your leftovers.

  13. Alison says:

    Need… Really, really need!

  14. Judy says:

    Hubby doesn’t like peas, so this would never fly at our house, but it looks delicious!

  15. sallybr says:

    Another great example of simplicity with great taste! I sometimes improvise with leftover marinara sauce, and peas are a nice addition, so colorful… I use elbow pasta a lot, I actually thought that Americans were partial to macaroni and cheese for that pasta, but maybe it’s a wrong perception on my part

  16. spicegirlfla says:

    Ahh…so this is pasta and peas!! It does seem a simple version of minestrone and much quicker to prepare. The photo is making me hungry, especially with the Romano grated on top!!

  17. Amy says:

    This looks AMAZING! Wow. I love tomato based soups. The cheese on top makes it look like a bowl of pasta. I have to make this tonight!!!

  18. I love peas! And what beautiful colors.

  19. Tammy says:

    LOVE simple dinners like this one. Thanks for sharing.

  20. How tasty, I wish I had leftover marinara sauce, but perhaps this is a reason to make some up! Yum!

  21. I made a very similar dish last night.. will be blogging in a few days:) This looks delicious! I forgot the part where you leave the pasta separate… I now have a few soggy pieces in my dish! lol

  22. Kelly says:

    ha-ha, was just mentioning to Sissi the other day that the first time I ate frozen peas (after being raised on canned peas) was like a rebirth :) This dish looks so warming and delicious – perfect.

  23. Best type of comfort food! By the way Rufus- I tried your toasted pumpkin seeds recipe. The cider-vinegar was a genius ingredient! :o) Thoroughly enjoyed them… went down really nice with a double scotch…;o)

  24. nrhatch says:

    Looks a bit like my Harvest Soup ~ vegetable broth, spaghetti sauce, veggies, and beans. YUM!

  25. ChgoJohn says:

    This is a great dish, Greg, and I love peas in pasta! My family has a few recipes that include them and once I make this for Zia, I’m sure that we’ll have another. Great tip, by the way, about keeping the pasta separate from the soup base.

  26. I love frozen peas….there I’ve said it out loud. Of course I love all peas, but frozen green peas add such a punch of color and texture to so many dishes like this yummy dish you have shared with us. Your recipe is easy and obviously versatile enough that it would be easy to substitute ingredients for whatever is on hand. Stay warm!

  27. ceciliag says:

    This looks like an excellent dinner when you have had one of those days and need to cook fast and tasty, so you can get to the sitting down and eating part! very good.. c

  28. Caroline says:

    Now that’s my kind of pasta. Personally, I prefer a heavier dusting of cheese, and elbow shaped pasta is always the way to go. This sounds delicious!

  29. eva626 says:

    i find frozen vegies as the very best substitute for fresh ones, esp when you dont want the extra sodium thats in canned. although i like using canned corn and chickpeas (and pineapple) …you just gota read the label.

    great meal btw

  30. niasunset says:

    “Peas and pasta”… WOW! This is exactly the one I want to try. I love these different cooking with vegetables… To be honest, this is very new for me. Yes, I cook peas… but not like that. So, I want to try it, It seems so rich (with the other things) and also so delicious especially with this sauce… Yummy!!!! Thank you dear Rufus, and dear katherine, Have a nice day, with my love, nia

  31. This looks really great I think I would like it and I’m not even a big fan of peas!

  32. Yummy! When I saw the title in my email I imagined pasta with a white sauce – and was pleasantly surprised when I saw your picture! Ritchey would love this! Thank you!

  33. —Love this idea. I ADORE peas.
    I am starving and my tummy is growling …
    i shall make this over the weekend. Thanks !

  34. Joanne says:

    Peas have grown on me, over time. I think I was scarred because I had canned peas in the past and they are just so terrible!

  35. Eva Taylor says:

    I bet the peas adds a fresh flavour to the soup; looks delicious, Greg. I think I might even throw in a handful of chorizo!

  36. Malli says:

    I love the combination of ingredients that you have used for this simple soothing soup!!
    Sounds so good:)

  37. I have to admit that when I saw the title of this post in my Reader I wasn’t too excited. Then I saw the pics and said…now that is some tasty peas and pasta.

  38. Lea Ann says:

    If I ever have any left over marinara you can bet I’ll keep this in mind. I always make so much spaghetti, there’s plenty of leftovers.

  39. TasteFood says:

    Note to self: Be sure to make extra marinara sauce.

  40. We eat peas and pasta on those nights I don’t feel like cooking, simple easy and nutritious! I like your version with the red sauce, mmmm!

  41. I would probably put a pretty heavy dusting of cheese on my serving!

  42. Yuri says:

    That dish looks Xmas-sy with the marinara and the bright green peas :)

  43. Kristy says:

    This pasta looks so good it might even get me to eat the peas. ;)

  44. rsmacaalay says:

    Just look at that melting cheese on top and the colour of this dish, that alone describes it a lot

  45. If it has pasta, we like it, and this looks so good. I would have never thought of this but can imagine it is great. Cheese, too!

  46. Karen says:

    Tasty and fast is sure to get my attention.

  47. Charles says:

    “Do not use canned peas for this dish, or any dish for that matter”
    Goddamn canned peas are disgusting – seriously… who can eat, and enjoy, those wobbly things? Fresh peas are one of life’s real luxuries which alas is so rare. I used to love to snack on clumps of frozen peas… yeah, I’m weird. I love this though… looks really nice. Plus, since the peas seem well hidden, maybe even my wife will eat them! :D

  48. Jessica says:

    Yum! A friend of mine long ago used to make a pasta sauce kind of like this that also had ham in it. I love peas!

  49. Pingback: Rufus Turns Three | Rufus' Food and Spirits Guide

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