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One-pot pasta with peas and potatoes, scooped with a ladle from a soup pot (close up shot)

One-Pot Pasta with Peas and Potatoes

Cozy one-pot pasta with peas and potatoes—no draining or frying. A simple, comforting Italian-inspired meal in under 30 minutes.
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Author: Miranda | My Anosmic Kitchen
Prep 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings :4 people

Equipment

  • 1 Large pot for cooking the pasta and vegetables.
  • 1 Measuring cups and spoons for the ingredients.
  • 1 Wooden spoon for stirring

Ingredients
  

  • 1 2/3 cups dry ditalini pasta (160g) 1- 2 cups also works
  • 2 medium potatoes, diced
  • 1 1/2 cups frozen peas
  • 3 tablespoons extra virgin olive oil, plus extra for drizzling
  • 1 small onion diced
  • 3 baby leeks, sliced (or you can substitute with just 1 onion and no leeks)
  • 1 tablespoon salt
  • 5-6 cups water (about half a pot, enough to cook pasta)
  • Black pepper, to taste

Instructions 

  • Prep the vegetables: Slice the leeks (or onion), and dice the potatoes.
    2 medium potatoes, diced, 1 small onion diced, 3 baby leeks, sliced (or you can substitute with just 1 onion and no leeks)
  • Start boiling: In a large pot, bring 5-6 cups of water to a boil over high heat. Once boiling, add the salt, sliced leeks, and diced onion. Let it boil for 2 minutes.
    5-6 cups water (about half a pot, enough to cook pasta), 1 tablespoon salt
  • Add the potatoes: Stir in the diced potatoes, and cook until they’re just about fork-tender.
  • Add the pasta: Once the potatoes are nearly tender, add the dry pasta to the pot. Cook according to package instructions, but keep in mind you may need a bit more time to get the pasta soft, not perfectly al dente.
    1 2/3 cups dry ditalini pasta (160g) 1- 2 cups also works
  • Add peas: When the pasta is nearly done (after about 7 minutes), add the frozen peas to the pot and cook for an additional 5 minutes.
    1 1/2 cups frozen peas
  • Finish with olive oil: Drizzle in the olive oil in 3 parts: once after adding the potatoes, again after adding the pasta, and finally with the peas. Stir gently to combine.
    3 tablespoons extra virgin olive oil, plus extra for drizzling
  • Adjust consistency: If you find the water too thin, you can make a quick slurry (mix a tablespoon of cornstarch with a little water) and stir it in. This will thicken the broth. (Use the water from the pot)
  • Serve: Taste and season with freshly ground black pepper, and optional grated parmesan cheese. Serve warm for the best consistency!
    Black pepper, to taste

Notes

Recipe Notes:

  • If you prefer a slightly thicker broth, make the slurry as mentioned above.
  • Use any small pasta of your choice; ditalini is a great option, but any small pasta works well in this dish.
  • To add some color and flavor, consider stirring in 1-2 tablespoons of tomato paste with the peas.
  • We like our dish with a soupier consistency, so we use a generous amount of water. Feel free to add extra water if needed, or simply warm it up again later. The dish is best served warm because the potatoes and water absorb the flavors as it sits.

Nutrition

Serving: 1personCalories: 481kcalCarbohydrates: 81gProtein: 14gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 1815mgPotassium: 769mgFiber: 7gSugar: 4gVitamin A: 5189IUVitamin C: 30mgCalcium: 65mgIron: 3mg
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