Our Recent Posts



Italian summer pasta with peas

Ciao a tutti, welcome back to my blog!

Today's pasta recipe is a super summery dish with the colours of the Italian flag, green white and red. I was feeling a bit patriotic today apparently!

It is another of my speedy recipes for when you literally have nothing left in the pantry.

This time I just wanted to get rid of some frozen peas that have been in the freezer a bit too long for my liking.

I love the bright green of the petit pois peas, so I make sure to not cook them too much or they will turn a sad muddy green.

If you have kids or you don't like spicy foods you can easily skip the chilli flakes and it will be a very delicate pasta dish suitable for everybody (not to mention that it is also vegan!)

Ingredients for 2:

250 gr penne rigate pasta

200gr frozen peas

A tbsp of Tahini

Chilli flakes

A clove of garlic



The best Tahini I have ever tried is this one: it is great for homemade hummus and an excellent vegan swap for dishes that requires cream. Click on the image for a direct link.

One of the best affordable but proper Italian pasta brands that I recommend you buying the next time you are having pasta. I made an exception to the no plastic rule but I hope they will make a more sustainable packaging very soon because I would hate stopping from consuming it for that reason.

Bring to boil a pot of water. When the water is simmering, add some salt and then the penne pasta.

In a medium size pan set on a high heat, drizzle some extra virgin olive oil, add the chilli flakes, the chopped herbs and the garlic. Let them release their flavour for a minute, then add the frozen peas and let them cook for 8 minutes until soft. Over 10 minutes they will start to wrinkle and they will turn darker so the aesthetic of the dish will not be as pretty.

Blend the peas in a bowl with some Tahini and if it is a bit dry, add some hot pasta water to make it creamier and velvety.

The pasta should be ready in around 10 minutes as we like to leave it al dente, not fully cooked (check one with the fork before draining it).

Set aside a cup of pasta water to add in the sauce later on, just in case.

Drain the pasta and mix it well with the creamy sauce we just made. If it is too dry, just add some extra pasta water.

Garnish with some extra chilli flakes, a cherry tomato and a leaf of basil. If you are feeling super indulgent, you can also add some grated parmesan cheese on top!

Easy peasy, right?!

Thank you for reading my post today, I hope you liked it!

Let me know if you will try this recipe, I would love to have some pics from you to share on my social media accounts!

Speaking of which, make sure you subscribe to my newsletters to be the first one to know when I am posting.

Have a great weekend all!