Pasta and Peas
A simple yet delicious pasta and peas recipe that balances flavor and nutrition for a wholesome meal.
Equipment
- Large pot
- Colander
- Sauté Pan
- Mixing Utensils
- Measuring Cup
Ingredients
Main Ingredients
- 12 oz pasta (penne, spaghetti, or fusilli) Use premium durum wheat pasta
- 1 cup peas Fresh or frozen
Complementary Ingredients
- 2 cloves garlic Minced
- 2 tbsp olive oil Extra virgin
- 1/2 cup Parmesan cheese Grated
- 2 tbsp fresh herbs (basil, mint, or parsley) Chopped
- 1 lemon juice Optional, for brightness
- 1/2 tsp red pepper flakes Optional, for heat
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until al dente. Reserve 1 cup of pasta water before draining.
- Blanch the peas in boiling water for 1-2 minutes, then drain.
- Heat olive oil in a sauté pan over medium heat and add minced garlic. Sauté until fragrant.
- Add the peas and cook for 2-3 minutes until vibrant and tender.
- Return the drained pasta to the pan. Gradually add the reserved pasta water while stirring to form a light sauce.
- Stir in grated Parmesan cheese until well combined.
- Finish with fresh herbs, a squeeze of lemon juice, and red pepper flakes if desired.
Notes
For extra creaminess, add a bit more reserved pasta water and toss well before serving.