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Pasta with Sweet Peas

Pasta with Sweet Peas


Easy to double or triple for larger servings. Very quick and easy for when you are in a hurry. Garnish with fresh parsley.

Ingredients {{adjustedServings}} servings

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Original recipe yields 1 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 94.5g
  • 30%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 1264 mg
  • 51%

Based on a 2,000 calorie diet


  1. In a small pot cook farfalle pasta with the 2 cups of water. Add chicken bouillon and boil until water has reduced.
  2. Stir in butter and peas. Add red pepper flakes, if desired.
  3. Serve with sprinkled parsley on top.
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We followed many of the steps taken by other reviewers. Instead of using water, we used chicken stock – & doubled all amounts to use as a main course vs. side dish. We also used frozen baby peas (I added them a couple of minutes before serving), This is one of the few times we used butter – & it made a huge difference in the taste outcome. As others have said, the red pepper flakes really compliment this dish - as does a good shave (or 2) of fresh parmesan cheese over the top. Quick, easy & tasty!


This was kinda bland and needed seasoning. I used a different pasta and frozen petite peas. I added garlic and onion powder and a splash of olive oil. I also topped with parmesan cheese.


I thought this was excellent. I tripled it feed my family of four. It went great with grilled chicken. It was so simple and quick. I didn't have canned peas so I used frozen peas. The crushed red pepper gave it a good kick. We topped it with parmesan cheese, everyone goggled it up!