2 green plates with mounds of elbow macaroni and peas with grated cheese.
Photography, Art Direction & Food Styling: Anthony Contrino

Growing up, I was never a fan of anything with peas, but now they’re one of my favorite spring veggies.  This is the one-pot version of how my family makes it.  It’s super no-frills, but that’s why I love it so much. I serve mine with a VERY generous coating of pecorino.  If you’d like to add a bit of brightness, feel free to add some freshly grated lemon zest or a splash of freshly squeezed lemon juice.

Macaroni & Peas

Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4


  • 2 tablespoons extra-virgin olive oil
  • 1 medium sweet onion, chopped
  • 2 cloves garlic, minced
  • Red pepper flakes
  • 1 15-ounce can peas (I like to use Le Sueur)
  • 1 quart vegetable broth
  • 1 tablespoon kosher salt, plus more, as needed
  • 1 1-pound box elbow pasta
  • 1 ounce Pecorino Romano, grated on a microplane, plus more for serving


  • In a 6-quart stockpot, warm the oil over medium-high heat.
  • Add the onion and cook, stirring often, until softened, about 4 minutes.
  • Add the garlic and a very generous pinch of red pepper flakes and cook, stirring constantly, for 30 seconds.
  • Add the peas and their juices to the stockpot and stir to combine.
  • Add the vegetable broth and salt, and bring to a boil.
  • Add the elbow pasta, and cook, stirring often, until al dente, about 7 minutes.
  • Remove from the heat, add the cheese and stir to combine.
  • Season with salt, to taste.
  • Serve immediately with some additional grated pecorino.
Course: Lunch, Pasta
Author: Anthony Michael Contrino