Pea Pasta with Parmesan
Pea Pasta with Parmesan
This light and refreshing pasta dish is a perfect balance of flavors, featuring a creamy pea sauce made with Libby's Sweet Peas, fresh basil, and lemon juice. The pasta is cooked al dente and tossed in the vibrant sauce, which is blended with sautéed garlic, olive oil, and a touch of red pepper flakes for a hint of heat. Toasted pine nuts add a delightful crunch, while grated parmesan cheese provides a savory finish. Garnished with extra peas and fresh basil, this dish is both simple and satisfying, making it an ideal choice for a quick and delicious meal.
SERVINGS
4
PREP TIME
10 Min
COOK TIME
20 Min
Ingredients
8 ounces pasta (of your choice)
1/4 cup pine nuts
2 tablespoons olive oil
5 large cloves garlic
1 can Libby's Sweet Peas (drained)
2 tablespoons fresh lemon juice (about 1 large lemon, squeezed)
1/4 cup packed fresh basil leaves (plus more for garnish)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 cup parmesan cheese (grated)
8 ounces pasta (of your choice)
1/4 cup pine nuts
2 tablespoons olive oil
5 large cloves garlic
1 can Libby's Sweet Peas (drained)
2 tablespoons fresh lemon juice (about 1 large lemon, squeezed)
1/4 cup packed fresh basil leaves (plus more for garnish)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 cup parmesan cheese (grated)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta. Rinse the pasta under cold water then add back into the pot and set aside.
Place pine nuts in a large, dry skillet (no oil) over medium heat. Toast them, stirring frequently until golden and fragrant, about 2-3 minutes. Transfer to a bowl and set aside for garnish.
In the same pan, add oil over medium low heat. Add sliced garlic and sauté until fragrant and slightly browned, about 2-3 minutes.
To the same pan, add sweet peas, reserving 3 tablespoons of peas for garnishing the pasta at the end. Sauté peas for 2 minutes, then remove from heat and carefully transfer everything to a blender. Add to the blender lemon juice, basil, salt, black pepper, red pepper flakes, and pasta water. Blend until smooth.
Gently fold the pea sauce into the cooked pasta and stir to combine.
Garnish with toasted pine nuts, sweet peas, grated parmesan cheese, and more fresh basil leaves.
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta. Rinse the pasta under cold water then add back into the pot and set aside.
Place pine nuts in a large, dry skillet (no oil) over medium heat. Toast them, stirring frequently until golden and fragrant, about 2-3 minutes. Transfer to a bowl and set aside for garnish.
In the same pan, add oil over medium low heat. Add sliced garlic and sauté until fragrant and slightly browned, about 2-3 minutes.
To the same pan, add sweet peas, reserving 3 tablespoons of peas for garnishing the pasta at the end. Sauté peas for 2 minutes, then remove from heat and carefully transfer everything to a blender. Add to the blender lemon juice, basil, salt, black pepper, red pepper flakes, and pasta water. Blend until smooth.
Gently fold the pea sauce into the cooked pasta and stir to combine.
Garnish with toasted pine nuts, sweet peas, grated parmesan cheese, and more fresh basil leaves.
