Pasta with Tomato and Peas

Name: Pasta with Tomato and Peas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 360 g Linguine; 30 g Extra virgin olive oil; 80 g Shallots; 12 g Garlic cloves; 60 g Carrot; 6 g Salt; 2 g Black pepper; 70 g Tomato paste; 2 g Oregano, dried; 2 g Thyme, dried; 2 g Parsley, dried; 40 g Parmesan cheese; 30 g Romano cheese; 200 g Green peas

Pasta with Tomato and Peas · ready in 30 min · 4 servings · 510 kcal per serving · easy · 14 ingredients

Silky linguine tossed in a savory tomato sauce with sweet peas, tender vegetables, and a gentle finish of aged cheeses for a comforting yet bright pasta dish.

Prep: 10 min
Cook: 20 min
Total: 30 min
Serves: 4
kcal: 510
Difficulty: easy

Italian Mediterranean Main dishes Quick (30 min or less)Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

360 gLinguine
30 gExtra virgin olive oil
80 gShallots
12 gGarlic cloves
60 gCarrot
6 gSalt
2 gBlack pepper
70 gTomato paste
2 gOregano, dried
2 gThyme, dried
2 gParsley, dried
40 gParmesan cheese
30 gRomano cheese
200 gGreen peas

Equipment

stovetop, colander, large pot, measuring cup, serving platter, skillet, tongs, wooden spoon

Instructions

Prep and boil pasta
Gather all ingredients and tools, then bring a large pot of water to a rolling boil, salt it, add the linguine, and cook until al dente; drain and reserve 2 cups pasta water. · 10 min
What to look for: pasta tender with a slight bite
Heat olive oil
Heat the extra virgin olive oil in a large nonstick skillet over medium heat until it shimmers. · 2 min
What to look for: oil shimmering
Soften vegetables
Add the shallots, garlic cloves, carrot, salt, and black pepper to the skillet and cook, stirring, until softened and fragrant. · 8 min
What to look for: vegetables soft and aromatic
Build tomato sauce
Stir in the tomato paste and 1 to 2 cups reserved hot pasta water, mixing until the paste dissolves into a smooth sauce, adding more water as needed. · 3 min
What to look for: sauce smooth and glossy
Season sauce
Stir the dried oregano, dried thyme, and dried parsley into the sauce until evenly combined. · 1 min
What to look for: herbs evenly dispersed
Combine pasta
Fold the cooked linguine, peas, Parmesan cheese, and Romano cheese into the sauce, loosening with reserved pasta water until well coated. · 3 min
What to look for: pasta coated and creamy
Serve pasta
Transfer the pasta to a serving platter and serve immediately while hot. · 1 min
What to look for: cheese melted on warm pasta

Nutrition (per serving)

kcal	510
Protein	18 g
Carbohydrates	68 g
of which sugars	7 g
Fat	18 g
of which saturated	6 g
Fibre	6 g
Sodium	640 mg

Nutri-ScoreC

Allergens

Contains: gluten, milk

Storage and reheating

Fridge: up to 3 days
Freezer: not recommended

Ingredient substitutions

Linguine

spaghetti: Cook to al dente for best texture.

Extra virgin olive oil

light olive oil: Use for higher smoke point if needed.

Shallots

onion: Chop finely to soften evenly.

Garlic cloves

garlic paste: Add earlier to mellow flavor.

Carrot

celery: Adds freshness with less sweetness.

Salt

sea salt: Adjust to taste.