Creamy Pasta with Green Pea Lemon Sauce and Peas

This easy, creamy, and delicious lemony Pea Pasta recipe combines peas, cream, aromatics, lemon and Parmigiano Reggiano cheese for a delicious springtime pasta the whole family will love!

JUMP TO RECIPE

This site contains affiliate links to products. We may receive a commission for purchases made through these links.

Easy Spring Pasta with Green Pea Lemon Sauce and Peas

This creamy pasta with peas recipe is oen of those great easy meals for busy weeknights! Made with frozen peas, this recipe is a great way to enjoy the flavors of spring, without breaking the bank.

With a creamy sauce made from peas, cream, lemon and Parmigiano Reggiano cheese, this vibrant green pasta is loaded with bright flavor in every creamy, toothsome bite!

Ingredients

This easy and creamy Pea Pasta recipe is simple to make for an easy weeknight meal the whole family will enjoy, and also makes a great Meatless Monday option. Here's what you'll need to make it:

• Olive oil.
• Scallions (aka green onions).
• Fresh garlic cloves.
• Crushed red pepper flakes.
• Frozen Peas, thawed. You can also use fresh peas for this recipe if you like. I prefer the ease and cost effectiveness of frozen peas.
• Heavy Cream.
• Dry white wine. If you prefer to cook without alcohol, you could substitute with chicken stock or vegetable stock.
• A pound of pasta. I used Vesuvio pasta for it's great shape and maximum sauce-ability. Other great shapes would be Penne, Rigatoni, Cavatappi, or Fusilli. You can use any pasta shape you like!
• 4 tbsp butter, cut into small cubes. Cutting the butter into small pieces helps it to easily emulsify into the sauce at the end.
• 2 cup freshly grated Parmigiano Reggiano cheese, or parmesan cheese. I prefer a good Parmigiano reggiano for this recipe, as it lends a nice, nutty flavor to the dish.
• Lemon zest and lemon juice. You'll add these right at the end to really highlight their bright flavor.

How to make Creamy Pasta with Green Pea Lemon Sauce and Peas

1. Cook pasta according to package directions in a large pot of salted water and drain, reserving 1 cup pasta water in a liquid measure for later. 
2. Add frozen peas to a colander, and rinse under cold water until thawed, 1-2 minutes. Set aside. 
3. In a large pot or dutch oven, heat olive oil over medium heat. 
4. Add sliced scallions and garlic, season with salt, pepper and red pepper flakes, and cook 2-3 minutes, stirring to coat. 
5. Add thawed frozen peas, heavy cream, and wine. Cook 10 minutes, stirring occasionally. 
6. Blend with an immersion blender, or transfer to a blender and blend until smooth (it helps to cover the top of the blender with a towel when blending hot liquid). I like to reserve some whole peas for presentation and texture, or you could add additional peas at the end while serving. 
7. Add the cooked pasta to pot with blended pea mixture, lemon juice, lemon zest, butter cubes, and cheese. Stir to coat, adding reserved pasta water as needed to reach desired consistency. 
8. Taste, and add additional salt and pepper as needed. (see recipe card below for full instructions and ingredients).

Serving the Pasta

This pasta is best served as soon as it is prepared. I like to serve this with some whole peas for garnish, as well as a little extra sprinkle of lemon zest, grated cheese, and a light dusting of crushed red pepper flakes.

This pasta goes great alongside some crusty bread and a side salad, or can be served as part of a larger meal or pot luck.

Pea Pasta recipe Substitutions and Additions

This easy Pea Pasta recipe can easily be adjusted to work with your tastes, and what you have on hand in your refrigerator and pantry. Here are some great swaps and additions to make this recipe your own:

• Use Pecorino Romano in place of parmesan or Parmigiano Reggiano. If using, you may want to adjust the amount slightly, as it has a much stronger, more sharper flavor.
• If you happen to have fresh peas, you can use them in place of the frozen, thawed peas.
• Add a touch of cottage cheese or ricotta cheese with the pasta at the end to give the creamy pasta a richer, creamier texture and flavor.
• You can use any type of pasta you like for this recipe. I used Vesuvio. If you're cutting down on carbs or gluten, try brown rice pasta or chickpea pasta.
• Add some crispy prosciutto to the top for serving. You can crisp thin slices in a bit of butter for a few minutes to make it crisp and delicious.
• Use veggie stock or chicken stock in place of the white wine. Dry vermouth is also another great substitute for the white wine.

More delicious pasta recipes

If you love this Creamy Pea Pasta recipe, you'll love these delicious pasta recipes, too!

• Creamy Mushroom Pasta
• Spaghetti Arrabbiata
• Roasted Red Pepper Pasta
• Spicy Vodka Pasta
• Creamy One Pan Pasta with Asparagus and Sun Dried Tomatoes

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.