Brothy Spinach and Peas Pasta

Name: Brothy Spinach and Peas Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 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 chicken 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

By Kay Chun

Published April 30, 2026

Christopher Testani for The New York Times. Food Stylist: Rebecca Jurkevich.

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Ready In: 40 min
Rating: (0)
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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.

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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 chicken 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

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.
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.
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.