This flavorful pasta with peas is a fast and simple meal that comes collectively in simply 20 minutes! It’s bought a shiny taste from lemon and a satisfying, creamy texture from mashed peas.
Peas could have been an underappreciated vegetable previously. However what’s to not love about this shiny and exquisite veggie? With all of the spring greens popping, I’ve been craving a easy approach to eat peas. Enter this simple pasta with peas recipe, prepared in simply 20 minutes with a small handful of substances!
Alex and I are enthusiastic about this recipe as a result of it’s exhausting to discover a easy pasta that includes fiber and protein. This mighty legume does each: and tastes unbelievable with garlic, lemon, and Pecorino cheese! It shines in spring, however because it’s made with frozen peas you can also make it anytime.
Soar to the recipe—now.
What we love about this shiny, zingy pasta with peas
This pasta with peas recipe is an easy pasta recipe we created utilizing frozen peas. You’ll mash a number of the peas with capers, lemon, garlic, and Pecorino cheese to make a creamy sauce, then add further peas and garnish with extra Pecorino. It seems contemporary, zingy and positively pleasant.
To be clear, it’s not pasta e piselli, which is a complete completely different factor totally! That’s a conventional Italian dish starring each pasta and inexperienced peas. This basic recipe is extra brothy, nearly like a soup.
We needed to create a recipe that was extra pasta and fewer soup, and this rendition was born! Alex and I have been pleasantly shocked on how enjoyable this idea is and the way shortly it got here collectively. (It was his brainchild, so I can’t take all of the credit score!)
A number of ingredient notes
Listed here are the substances you’ll want for this pasta with peas rendition, with some notes on what sort of substitutions work right here.
- Frozen peas: Frozen peas are a freezer staple that’s simple to entry all yr lengthy. When you have entry to contemporary inexperienced peas, this recipe could be implausible! Merely boil the contemporary peas for 1 minute earlier than making this recipe, since frozen peas are blanched earlier than flash freezing.
- Olive oil: Further virgin olive oil helps to sauté the garlic and make a creamy sauce.
- Pecorino Romano cheese: Pecorino has one of the best salty, aged taste and is value in search of out (you will discover it at most grocery shops in America!). Substitute Parmesan plus a couple of extra pinches salt, or vegan Parmesan cheese and extra salt for vegan.
- Garlic: Recent garlic makes the flavors sing.
- Capers: Capers are bought in skinny jars close to olives within the grocery retailer. They add a briny pop of salt to the recipe and are vital to incorporate.
- Lemon zest: The zest brings a citrusy zing to this recipe: it’s one other required aspect!
- Quick pasta of alternative: You should utilize any kind of brief pasta. We like it with cavatelli, which implies “little hollows” in Italian (proven under). Different brief pasta shapes that work effectively are orecchiette, penne, rigatoni, or fusilli.
Professional tip: save that pasta water!
In lots of Italian pasta recipes, you’ll use a number of the pasta water to create a creamy sauce: however we frequently overlook and drain the pasta with out pondering! A great trick for remembering to avoid wasting out the pasta water? When you begin the pasta, place the strainer within the sink and a liquid measuring cup contained in the strainer. It would remind you earlier than you drain the pasta!
A number of extra notes for making the recipe
Listed here are a couple of notes for while you go to make this recipe:
- This recipe requires mashing the peas with a potato masher to create a chunky sauce. For a creamier texture, you may mix the peas in a processor earlier than including them to the skillet. Be happy to regulate the quantity of lemon juice and zest to your liking, relying on how shiny and citrusy you like the dish.
- Don’t overlook the garnish right here! One other drizzle of olive oil provides richness, and garnishing with a little bit of Pecorino helps to convey that cheese taste ahead. It’s vital for reaching the ultimate taste.
Leftover storage and serving measurement notes
This pasta with peas recipe is greatest made proper earlier than serving, as a result of the flavors most contemporary and zingy immediately! Because the pasta cools and after storage, it begins to lose a little bit of the flavour and texture.
You’ll be able to retailer leftovers in case you have them: they last as long as 2 days refrigerated. Reheat leftovers in a skillet with a drizzle of olive oil, one other pinch of salt, and extra Pecorino cheese.
A number of extra peas recipes
Did you do this recipe? Tell us within the feedback: we hope you like it!
There are such a lot of enjoyable methods to make use of inexperienced peas! This underappreciated legume provides each protein and fiber to meals, making it nice for serving with pasta. Listed here are a couple of extra peas recipes to strive:
01
Peas with Lemon
This peas recipe takes simply 5 minutes! Cooking frozen peas with garlic and lemon makes a simple aspect dish everybody…
02
Pasta Primavera
This vibrant pasta primavera recipe bursts with contemporary veggies, tossed in a creamy sauce and prepared in simply over 30…
03
10 Tasty Peas Recipes
Listed here are all one of the best peas recipes for utilizing this wholesome inexperienced veggie! This checklist of pastas, soups, and salads…
Dietary notes
This pasta with peas recipe is vegetarian. For gluten-free, use gluten-free or legume pasta. For vegan, use vegan Parmesan cheese.
Description
This flavorful pasta with peas is a fast and simple meal that comes collectively in simply 20 minutes! It’s bought a shiny taste from lemon and a satisfying, creamy texture from mashed peas.
- 8 ounces brief pasta (we like cavatelli)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 ½ cups frozen peas, thawed for a couple of minute beneath heat water, divided
- 1 ½ tablespoons capers, drained
- ¼ teaspoon dried thyme
- ½ cup grated Pecorino Romano cheese*
- ¼ teaspoon kosher salt
- Zest of 1 lemon (non-compulsory)
- Freshly floor black pepper, to style
- Cook dinner the pasta in closely salted water till al dente, in keeping with the bundle directions (verify a couple of minutes earlier than and style to evaluate doneness). Reserve ½ cup of pasta water earlier than draining**.
- In the meantime, in a big skillet, warmth the olive oil over medium warmth. Sauté the garlic for 30 seconds. Add 1 ½ cups of the peas, capers, dried thyme and ¼ teaspoon kosher salt, and sauté for about 3 minutes till they’re shiny inexperienced and tender.
- Flip off the warmth. Add ¼ cup of reserved pasta water and use a fork or a potato masher to frivolously mash the peas within the skillet, making a chunky combination. Add the remaining 1 cup peas and stir till warmed by.
- As soon as the pasta is cooked, drain and add it to the skillet with the Pecorino, lemon zest, lemon juice, capers, and kosher salt and black pepper. Toss to mix, including a splash of the reserved pasta water if wanted to attain a creamy consistency.
- Season with salt to style and freshly floor black pepper to style. Serve heat, garnished with a drizzle of olive oil (required) and extra grated Pecorino cheese (non-compulsory). Leftovers last as long as 2 days refrigerated, but it surely tastes greatest contemporary.
Notes
*Pecorino has one of the best salty, aged taste and is value in search of out. Substitute Parmesan plus a couple of extra pinches salt, or vegan Parmesan cheese for vegan.
**A great trick for remembering to avoid wasting out the pasta water? When you begin the pasta, place the strainer within the sink and a liquid measuring cup contained in the strainer. It would remind you earlier than you drain the pasta!
Notes: For a creamier texture, you may mix the peas in a processor earlier than including them to the skillet. Be happy to regulate the quantity of lemon juice and zest to your liking, relying on how shiny and citrusy you like the dish.
Add ins: This recipe may be simply personalized by including different greens, akin to sautéed spinach or asparagus, or by topping with crispy pancetta or prosciutto for a salty, meaty taste.
- Class: Pasta
- Technique: Stovetop
- Delicacies: Pasta
- Weight loss plan: Vegetarian
Key phrases: Pasta with peas
