Betsy’s Peas and Pasta

In my last Instagram Q&A, someone asked what my favorite food/dish was. I answered with my moms peas and pasta. After I responded, I was SHOCKED at how many people wrote me saying they too love peas and pasta.

That made me think: I need to share my moms recipe. So, last time I was home, my mom and I made the dish and I quickly jotted down the ingredients and directions on a piece of paper (she made this recipe up years ago and has never written any of it down).

Quick note: we estimated the amounts of each ingredient, so my mom recommends doing a quick taste test at the end of each step to ensure all of the flavors are balanced.


  • 1 pound of pasta, we recommend using Conchiglie or Orecchiette (to trap the peas)
  • 1/4 cup finely chopped garlic
  • 3 tablespoons olive oil
  • 1/2 cup white wine
  • 1/4 cup chicken stock
  • 2-3 teaspoons Better than Bullion roasted chicken base *this is the secret ingredient
  • 2 cups fresh or frozen peas
  • 1/2 cup parmesan cheese


  1. Combine garlic, olive oil, white wine, chicken stock and chicken bullion in a large sauté pan and bring to a hard simmer.
  2. Poor in peas and cook until heated through.
  3. Take peas mixture off heat and set aside.
  4. Cook pasta according to the box (we recommend cooking el dente).
  5. Combine pasta and peas mixture.
  6. Add in parmesan cheese and mix until cheese coats the pasta (this creates a nice cheese sauce).
  7. ENJOY!