Spring Pea Pasta Recipe

04/18/2023

10 Minutes + 15 Minutes Cooking

easy

4

This Creamy One Pot Pea pasta recipe is a simple, creamy, and delicious one-pot dinner recipe that uses minimal ingredients.

It’s super tasty spring dish of Neapolitan inspiration made with pasta of choice and fresh or frozen peas. And the beautiful green color just underlines the perfection of this spring pantry staple recipe.

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Ingredients:

Adjust Servings

	250 grams pasta of choice
	100 grams fresh or frozen peas
	1 large shallot
	50 grams grated parmesan cheese
	150 ml heavy cream
	1 tablespoon olive oil
	handful of fresh basil
	juice of 1/2 lemon
	salt & pepper to taste

To Finish

	fresh basil
	more parmesan cheese

Nutritional Information

520 Calories

26 g Fat

18 g Protein

49 g Carbs

4 g Sugars

Directions

1.

Pasta first!

To start, cook 250g of your favorite pasta al dente according to the package instructions. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 finely chopped shallot and sauté until softened, about 2-3 minutes.

Next, add 100g of fresh or frozen peas to the skillet and cook for another 2-3 minutes until the peas are tender. Add 150ml of heavy cream to the skillet and bring the mixture to a simmer.

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2.

Creamy sauce

Stir in 50g of grated Parmesan cheese until it's melted and well combined. Add salt and pepper to taste, and a handful of fresh basil leaves, torn into small pieces. Squeeze in the juice of half a lemon and stir everything together until the sauce is smooth and creamy.

Finally, add the cooked pasta to the skillet and toss it together with the pea and cream sauce until everything is well coated. Serve hot, garnished with additional Parmesan cheese and fresh basil leaves, if desired.

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Notes

You can use any type of pasta for this recipe, whether it's spaghetti, penne, or fusilli. You can also use gluten-free pasta if you prefer.

Fresh or frozen peas work equally well in this recipe. If you can't find peas, you can also use other spring vegetables such as asparagus, fava beans, or snow peas.

Heavy cream can be substituted with half-and-half or whole milk for a lighter sauce. Alternatively, you can use a non-dairy cream such as coconut cream or cashew cream for a vegan version of this recipe.

To make this pasta more filling, you can add cooked chicken, shrimp, or tofu to the sauce. Simply sauté the protein separately and add it to the pasta and sauce at the end.

You can make the sauce ahead of time and refrigerate it for up to 2 days. When you're ready to serve, simply reheat the sauce and toss it with freshly cooked pasta.

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