Brothy Spinach and Peas Pasta 

By Kay Chun

Updated May 11, 2026

  • Christopher Testani for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Ready In
40 min
Rating
5(158)
Comments
Read comments

This comforting vegetarian pasta is loaded with fresh spinach, peas and carrots in a light garlicky broth. Creamy protein-dense black-eyed peas provide meaty texture and enthusiastic stirring at the end of cooking helps the starches in the pasta lightly thicken the sauce. A finish of butter and grated Parmesan enriches the broth, while fresh grassy dill adds brightness to the dish. Serve with crusty bread to mop everything up. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 2 tablespoons extra-virgin olive oil

  • ½ medium white onion, finely chopped (½ cup)

  • Salt and pepper

  • 5 garlic cloves, minced

  • 5 cups low-sodium vegetable broth (or a combination of broth and water)

  • 1 ¼ cups ditalini or other small pasta (6 ounces)

  • 1 cup finely diced carrots (about 5 ounces)

  • 8 ounces baby spinach

  • 1 cup fresh or thawed frozen peas (5 ounces)

  • 1 (15-ounce) can black eyed peas, rinsed and drained 

  • 2 tablespoons unsalted butter

  • 1½ ounces Parmesan, finely grated (½ cup), plus more for serving

  • ¼ cup coarsely chopped fresh dill

  • Crusty bread and red pepper flakes (optional), for serving

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a large pot or Dutch oven, heat oil over medium. Add onion, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add broth, season with salt and pepper and bring to a boil over medium-high heat. 

  2. Step 2

    Add ditalini and carrots and cook according to package directions until pasta is a few minutes shy of al dente. Add spinach, fresh peas and black eyed peas and cook, stirring, until spinach is wilted and peas start to soften, about 2 minutes. Add butter and stir constantly, until pasta is al dente and sauce is slightly thickened but brothy, about 2 minutes. Turn off the heat. Stir in cheese and dill until well incorporated and season with salt and pepper.

  3. Step 3

    Divide pasta and broth among bowls and top with more cheese, black pepper and red pepper flakes, if using. Serve warm with bread on the side.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
158 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

David

This is very nice, but not vegetarian, unless you substitute for the chicken stock.

Meg

@MJ I like the idea of garbanzo beans, because then you’ve got a springtime pasta e ceci!

Val

Could use a hit of acid, maybe some lemon juice or preserved lemon.

Snug B

Great recipe! After I tasted it with the Parmesan cheese I added nutritional yeast as well. Definitely improved the taste and consistency.

Patty

Made as directed. Added a squeeze of lemon at the end. I might add more spinach next time. Loved it!

Katie

Was hoping to find a go-to veggie one pot meal. Unfortunately this was not a hit at my house. Not enough flavor. I used black eyed peas and black beans and it needed substantially more seasoning and broth.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.