Pasta and Peas

why make this recipe

This dish is quick, cheap, and tasty. It uses frozen peas and simple pantry items. You can make it on a weeknight with little fuss.

introduction

Pasta and Peas is a bright, green pasta that tastes fresh and light. The peas turn into a creamy sauce that coats the pasta. If you want another easy pasta idea with rich flavor, try the creamy beef and bowtie pasta recipe for a different weeknight meal.

how to make Pasta and Peas

You cook the peas with broth, blend most of them into a smooth sauce, and then cook the pasta directly in broth. Finally you stir the pea sauce into the cooked pasta and add cheese and lemon for flavor.

Ingredients :

• 1 tbsp olive oil
• 2 garlic cloves (minced)
• 2 cups frozen peas
• A handful of baby spinach (optional)
• 1/2 cup vegetable broth
• 8 oz small-shaped pasta (gluten-free if needed)
• 2 cups vegetable broth
• 1/4 tsp salt
• 1/4 cup freshly grated parmesan cheese (or nutritional yeast if vegan)
• Juice from 1/2 lemon
• Black pepper to taste

Directions :

1. Heat olive oil in a large pot or a Dutch oven. Once hot, add the minced garlic and saute for 30 seconds, stirring often, until fragrant.
2. Add the frozen peas and vegetable broth and cook for 5 minutes, or until the peas are soft.
3. Transfer 3/4 of the cooked peas and baby spinach (optional) to a blender.
4. Add the pasta and the rest of the vegetable broth to the pot, and season with salt and black pepper. Cover with a lid and cook for 15 minutes, stirring often to prevent burning, or until the pasta is al dente and the liquid evaporates.
5. In the meantime, blend the peas with a splash of water until smooth and creamy.
6. When the pasta is ready, pour the mixture into the pot.
7. Stir and finish with parmesan cheese and lemon juice.

how to serve Pasta and Peas

Serve hot, right after you finish cooking. Add extra grated parmesan or a sprinkle of black pepper. A little lemon zest also works well. Serve with a simple salad or crusty bread.

how to store Pasta and Peas

Cool the pasta to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce. For longer storage, freeze in a freezer-safe container for up to 1 month.

tips to make Pasta and Peas

• Use small pasta shapes so the sauce clings well.
• Stir often while the pasta cooks to stop it from sticking.
• If the sauce is too thick after resting, add a little hot water or broth when reheating.
• For a vegan version, use nutritional yeast instead of parmesan.
• Taste and adjust salt and lemon at the end.

variation (if any)

• Add cooked bacon or pancetta for a meatier dish.
• Stir in cream or a dollop of ricotta for a richer sauce.
• Add fresh herbs like mint or basil for extra freshness.
• Toss in peas only (no spinach) for a simpler version.

FAQs

Q: Can I use fresh peas instead of frozen?
A: Yes. Cook fresh peas until tender before blending. You may need a little less cooking time.

Q: Can I make this gluten-free?
A: Yes. Use a gluten-free small-shaped pasta. Cook time may vary, so check the package.

Q: How do I make this vegan?
A: Use nutritional yeast instead of parmesan and check that the pasta is egg-free.

Q: Can I skip blending the peas?
A: You can, but blending makes a creamy sauce that coats the pasta better.

Q: Is this good cold as a pasta salad?
A: It can work, but the sauce firms up when cold. Add a little olive oil and lemon before serving cold.

Pasta and Peas

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Cooking
• Cuisine: Italian
• Diet: Vegetarian

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Description

A quick and tasty pasta dish featuring creamy peas and simple pantry items, perfect for a weeknight meal.

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Ingredients

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• 1 tbsp olive oil
• 2 garlic cloves (minced)
• 2 cups frozen peas
• A handful of baby spinach (optional)
• 1/2 cup vegetable broth
• 8 oz small-shaped pasta (gluten-free if needed)
• 2 cups vegetable broth
• 1/4 tsp salt
• 1/4 cup freshly grated parmesan cheese (or nutritional yeast if vegan)
• Juice from 1/2 lemon
• Black pepper to taste

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Instructions

1. Heat olive oil in a large pot or a Dutch oven. Once hot, add the minced garlic and saute for 30 seconds, stirring often, until fragrant.
2. Add the frozen peas and vegetable broth and cook for 5 minutes, or until the peas are soft.
3. Transfer 3/4 of the cooked peas and baby spinach (optional) to a blender.
4. Add the pasta and the rest of the vegetable broth to the pot, and season with salt and black pepper. Cover with a lid and cook for 15 minutes, stirring often to prevent burning, or until the pasta is al dente and the liquid evaporates.
5. Blend the peas with a splash of water until smooth and creamy.
6. Pour the mixture into the pot when the pasta is ready.
7. Stir and finish with parmesan cheese and lemon juice.

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Notes

Use small pasta shapes so the sauce clings well. Stir often while the pasta cooks to prevent sticking.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 15g
• Cholesterol: 30mg