Get dinner on the table quickly and effortlessly with this pasta with peas that’s filled with spring flavors.
If you’re looking for a simple and speedy meal with ingredients you probably already have at home, then this pasta with peas is the answer. Filled with fresh flavors and everyday favorites, it’s an easy way to get dinner on the table fast.
It’s the kind of dish that comes together in a hurry, making it perfect for weeknight meals. If you have a bag of peas in the freezer and a box of pasta in the pantry then you are well on your way to dinner.
What’s in the pasta?
Fresh parsley, mint, lemon zest and frozen peas are the stars of this dish; they’re blended together to create a creamy sauce for the pasta.
What kind of pasta to use?
While you can use any shape pasta you’d like here, I prefer penne because the shape and ridges allow the sauce to cling to the outside and pool on the insides making for a more flavorful bite.
As for the type of pasta, I use gluten-free chickpea pasta; it’s a one ingredient alternative to regular pasta that’s not only delicious but filling thanks to the fiber and protein it contains.
How to make pasta with peas:
- First you get a pot of water boiling. Toss your peas in for just a minute to blanch them then strain half of them into the food processor while you reserve the other half for the pasta.
- Next toss your pasta in the water and make your sauce while the pasta cooks.
- The sauce is a blend of peas, parsley, mint, lemon zest, garlic and olive oil along with a little of the cooking water from the pot and a spoonful of yogurt (dairy-free) for creaminess. Everything gets blitzed in the food processor until smooth and silky.
- Once the pasta is done, it’s drained then returned to the pot along with the sauce and the reserved peas. And that’s it, dinner is ready. Add a sprinkle of fresh mint and you are ready to serve.
For a simple spring dish with lots of fresh flavors, it doesn’t get easier than this.
More recipes with peas:
Pasta with Peas
Get dinner on the table quickly and effortlessly with this pasta with peas that’s filled with spring flavors.
Ingredients
- 1 cup/170g frozen peas (divided use)
- ¼ cup/60ml reserved water from blanching peas
- 8 oz/227g chickpea penne pasta
- 2 Tablespoons/30ml extra-virgin olive oil
- 2 Tablespoons/30ml plain unsweetened coconut yogurt
- ¼ cup fresh parsley
- ¼ cup fresh mint leaves (plus more for garnish)
- 1 teaspoon lemon zest
- 1 small garlic clove
- ¼ teaspoon fine sea salt
Instructions
Blanch the peas and cook the pasta:
- Bring a large pot of salted water to a boil add peas and blanch for 1 minute. Remove peas with a strainer and reserve about a ¼ cup of cooking water.
- Return water to a boil add pasta to boiling water and cook according to package directions.
Meanwhile, make the pea sauce:
- Set aside ½ of the peas and place the rest of the peas in a food processor or blender jar with 2 Tablespoons of the reserved cooking water, olive oil, yogurt, parsley, mint, lemon zest, garlic and salt. Process until smooth.
- Strain pasta when done and return to pot along with the sauce and reserved peas. Heat through and add remaining Tablespoons of reserved cooking water if needed to loosen sauce. Serve warm with additional mint leaves as garnish if desired.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 396Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 3mgSodium: 204mgCarbohydrates: 42gFiber: 10gSugar: 11gProtein: 14g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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