Macaroni Peas Recipe on Food52 (2024)

I am going to try this with ramps as a garnish, just as soon as I can get my hands on some this spring...

This recipe is pure genius! We love sautéed peas in olive oil and onion, now my famiglia has a gorgeous new way to eat our delicious peas. Bravo e grazie tante😊

Tried this last night and really delicious. Doubled the garlic and added an extra handful or so of cheese, really tasty, straight-forward dinner. Definitely one I'll be making again!

Agreed. this is one of those surprise dishes - the type that sound good, anyway, but, taste even better. Of course, sprinklings of browned proscuitto and sautéed scallion scapes (yes, scallion not garlic) kicked it up a notch for us.

I've made and enjoyed this several times now - it has become a regular pantry meal for me also. I've found that the sauce freezes fairly well, so I usually make a double batch and freeze half, then defrost and add the fresh herbs. This time I added lemon zest and a little lemon juice in addition to the recommended basil, which gave it exactly the zing I was looking for.

This was gorgeous, I also doubled the garlic and it was just fantastic. I'm tempted to try it putting mint in the water to make minted peas. Simple, vegetarian deliciousness that is pretty much a 'pantry' meal (where peas in the freezer are a pantry equivalent). Love it.

My husband will eat peas with anything. I am not a big fan of peas. We both liked this dish. I increased the garlic to 2 cloves, used 1/3 cup Parmesan-Reggiano and added some browned pancetta.

Yummy overall, but for me this was missing another dimension of flavor, something to offset the sweetness of the peas. I tossed in some prosciutto which added a nice smokiness, maybe next time I'll add more (I used only about 2 oz).

I made this dish last week and it was terrific. Next time I'll probably reduce the butter because I don't think it added a lot to the dish; I think leaving it out would not make a difference. My kids wouldn't eat it the first time around but they were intrigued and they said they would try it next time around. If so, this will be in our regular rotation.

Alex, where is it that I said, "some commentators must have used not so good quality ingredients, like peas that have been frozen too long"? And it what way is this a "classic dish?' The notion is ludicrous. As for the nutrional aspect, good savvy cooks know when the butter can be replaced with good olive oil and take an easy hand with the cheese. I am sorry that you took my comments on such as personal level. I do agree to disagree with you -on many levels.

I agree Laura, this is a good dish but not a great dish. I think some commentators were being a little over-enthusiastic by saying it's "restaurant quality." The fact is that it was never intended to be served in a restaurant. It's a SIMPLE nutritious dish that can be prepared in a short time. Also, if you look at the comment thread lots of people added ingredients that were not called for (cooks cannot just leave things alone!) As to what happened after you let it sit for an hour I can only wonder. Did you let it sit warm after saucing? I think that's the most likely thing. Try making the sauce first and cooking your pasta just before serving (that's what I did.)

I am really surprised people thought this was so good, even going so far as to say it was restaurant quality. I followed recipe to a T. When I test tasted it, it was good, but not outstanding. However, I was not able to immediately serve so it sat for an hour, during which time it completely disintegrated into a green, dry mush. It was so bad I considered pureeing it to make baby food.

This is so simple and absolutely delicious...not to mention it looks (and tasted) like a restaurant quality dish when nicely plated. HUGE hit with friends and family. Also, I used the pea "puree" form this recipe (with less water) on a pizza topped with ramps and this was also superb (again, huge hit with guests!)

I couldn't find orrichiette pasta so used medium shells , still came out the same

Made this the other night. Delish!!!!!! Had some over so next day fried it up and added extra cheese and eggs. This is good for a quick meal

Amazing. I actually use garlic salt and comes out great.

This sounds good, am going to try it tonight.

Made this and loved it. I think for summer it might be interesting to add some mint and maybe a fresh dollop of ricotta on top.

I made this twice last week! Delicious both times.

Would be great with avocado!