Make this quick and easy Summer Pasta with Peas and Parmesan soon. A light and easy dish made with rigatoni pasta, parmesan cheese and fresh summer peas. It comes together quick and makes for a delicious summer dinner.

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Summer is the time to keep dinners light and easy. With this Summer Pasta with Peas and Parmesan you can do just that. Much like the Creamy Parpadelle with Asparagus, this a super tasty, easy and light dish to make all summer long.

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What’s This Pasta Dish Like

• Difficulty – A super easy dish to make that comes together in under 30 minutes!
• Taste – This dish has a light and fresh taste which makes it perfect for summer. It has a creamy texture but doesn’t yield a lot of sauce.
• Serving – This pasta dish makes four good sized servings. You can easily adjust the servings in the recipe card at the end of the post.

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Ingredients

• Pasta – This recipe uses rigatoni pasta.
• Onion – I used a small white onion.
• Oil – Olive oil works great in this recipe
• Garlic – I used a small amount of minced garlic to add a punch to the sauce.
• Cream – Heavy cream is used to make the rich pasta sauce.
• Pasta water – This recipe uses reserved pasta water from cooking water. Pasta water has starch and adds to thickening the sauce.
• Peas – Frozen peas work great.
• Butter – A small amount of butter is added to the final touches of the pasta dish to make the sauce a little creamier.
• Herbs – I used fresh parsley
• Seasonings – I used salt and black pepper
• Cheese – Finely grated parmesan cheese is added at the end to complete the dish.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

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Instructions

• Cook pasta – Cook pasta according to package. Drain, reserving 1 cup of pasta water. Set aside.
• Cook onions – While the pasta is cooking, heat a medium skillet over medium heat. Add the olive oil and onions. Stir well and allow the onions to cook down for about 5 – 8 minutes until soft. Add the garlic and stir. Cook for a further minute or so.
• Make sauce and finish dish – Pour the cooking cream into the skillet, whisking as you pour. Add the pasta water and continue to whisk. Bring to a gentle boil and reduce heat to medium low. Add the pasta, peas, butter, cheese, salt, pepper and fresh parsley. Stir well to coat completely. Remove from heat and serve immediately.

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Recipe Notes

• Make sure to reserve the pasta water – This is important for thickening and making the sauce. The starch from the pasta water will help thicken the sauce.
• Multi task – This dish comes together pretty quickly. Just keep in mind you should get the pasta going when you are making the sauce.

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Substitutions and Additions

• Frozen peas – These worked really well in this recipe and I highly recommend them. They added a nice sweetness to the dish. You could use fresh peas. If using fresh, you will have to steam them for about 3 – 5 minutes longer.
• Rigatoni pasta – This wide pasta works wonderfully with this dish. You could use pasta spirals, penne pasta or even spaghetti or tagliatelle.
• Heavy cream – Heavy cream works well for the rich sauce for this pasta dish. Alternatively, you could use half and half or light cream. Both of these alternatives will work.
• Herbs – I used fresh parsley, but fresh mint or fresh basil would work well also.
• Additions – You could add cooked cubed chicken, tuna, cooked salmon or even Italian sausage to make this a more substantial meal.

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What to Serve With This Summer Pasta Dish

Looking to complete your summer dinner table? Serve this with the Bacon and Tomato Salad and the tasty little Caprice Salad Sticks! If you’d like to make it a side dish, why not serve it with the Crispy Fried Chicken Cutlets.

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Frequently Asked Questions

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Thanks for Stopping By & Hope To See You Soon!