Pea Pasta Recipe
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!
Servings: 8
Calories: 569kcal
Equipment
- large pot or dutch oven
- immersion blender or blender
- zester or microplane
Ingredients
- 1 lb pasta shape of choice, cooked to package directions (reserve 1 cup pasta water after cooking)
- 2 tablespoon olive oil
- 6 scallions, thinly sliced
- 6 garlic cloves, sliced or minced
- ½ teaspoon salt (plus more to taste for finishing)
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper flakes
- 4 cups frozen peas, thawed
- 1 cup heavy cream
- ½ cup dry white wine or chicken/veggie stock
- 4 tablespoon butter, cut into small cubes
- 2 cups freshly grated Parmigiano reggiano or parmesan cheese
- the zest of 1 lemon
- 2 tablespoon fresh squeezed lemon juice (about 1 large lemon)
Instructions
- Cook pasta according to package directions in salty water and drain, reserving 1 cup pasta water in a liquid measure for later.
- Add frozen peas to a colander, and rinse under cold water until thawed, 1-2 minutes. Set aside.
- In a large pot or dutch oven, heat olive oil over medium heat.
- Add sliced scallions and garlic, season with salt, pepper and red pepper flakes, and cook 2-3 minutes, stirring to coat.
- Add thawed frozen peas, heavy cream, and wine. Cook 10 minutes, stirring occasionally.
- 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.
- 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.
- Taste, and add additional salt and pepper as needed.
- Serve with additional grated parmesan and fresh basil leaves, if desired.
Nutrition
Calories: 569kcal | Carbohydrates: 57g | Protein: 22g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 611mg | Potassium: 408mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1490IU | Vitamin C: 33mg | Calcium: 360mg | Iron: 2mg