• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound capellini (spaghetti or penne)
  • 11/2 pounds fresh peas in their pod (or 1 1/2 cups shelled or frozen peas)
  • 1 onion, finely diced
  • 4 ounces butter
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Parmigiano cheese, grated

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  1. If using fresh peas, remove them from the pods. (If using frozen peas, blanche in boiling water or thaw in the microwave).
  2. In a large skillet over medium heat, melt the butter and add the onion. Cook the onion until lightly golden. Add the peas, salt and pepper and 1 cup of water. Cook for about 5 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, drain it, reserving 1 cup of the cooking water. Add the pasta to the peas, and some of the water, only if the mixture seems dry.
  4. Serve immediately with a sprinkle of Parmigiano.