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Angel Hair with Peas


½ cup Pastene Extra Virgin Olive Oil
1 medium vidalia onion, finely chopped
3 Tbsp dried parsley flakes
red pepper flakes to taste
salt and black pepper to taste
16 oz Pastene Italian Capelli D’Angelo
2 cups frozen peas or a can of peas
4 Tbsp salted butter
3 cups parmesan cheese, grated
¼ cup fresh parsley, chopped


By Alexia @uhadmeatkitchen

  • Add the oil to a large pot over medium high heat.
  • Add in the onions and saute. Flavor with red pepper flakes, salt and black pepper to taste. 
  • Next, add in the dried parsley flakes. 
  • Lower the heat and simmer the onions until the onions are translucent, about 5 to 7 minutes 
  • Add the peas and simmering on low, 
  • Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve about ½ cup of the pasta water. Drain well and add the pasta into the peas and onions and toss
  • Fold in the butter and parmesan cheese. Top with fresh parsley and serve with additional parmesan cheese.

Product Used

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