Pea Pasta with Parmesan
This refreshing pasta dish is the perfect balance of flavors, featuring a creamy pea sauce made with Libby's Sweet Peas, fresh basil, and lemon juice. 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
15 Min
Ingredients
8 ounces rotini pasta
1/4 cup pine nuts
1/4 cup olive oil (divided)
2 cloves garlic, thinly sliced
1 can (15 oz.) Libby's Sweet Peas, drained (reserve 2 tablespoons for garnish)
2 tablespoons fresh lemon juice
1/4 cup packed fresh basil leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated parmesan cheese
8 ounces rotini pasta
1/4 cup pine nuts
1/4 cup olive oil (divided)
2 cloves garlic, thinly sliced
1 can (15 oz.) Libby's Sweet Peas, drained (reserve 2 tablespoons for garnish)
2 tablespoons fresh lemon juice
1/4 cup packed fresh basil leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Drain and rinse pasta under cold water. Add to large bowl 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 small bowl and set aside for garnish.
- Add 2 tablespoons oil and garlic to the skillet; sauté 2 minutes. Add peas, sauté 2 minutes, then remove from heat and carefully transfer to a blender.
- Add to the blender the remaining 2 tablespoons oil, lemon juice, basil, salt and black pepper. Blend until smooth. Add pasta water 2 tablespoons at a time and blend until sauce is the desired consistency.
- Gently fold pea sauce into cooked pasta until well-coated. Garnish with toasted pine nuts, reserved peas, and parmesan cheese.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Drain and rinse pasta under cold water. Add to large bowl 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 small bowl and set aside for garnish.
- Add 2 tablespoons oil and garlic to the skillet; sauté 2 minutes. Add peas, sauté 2 minutes, then remove from heat and carefully transfer to a blender.
- Add to the blender the remaining 2 tablespoons oil, lemon juice, basil, salt and black pepper. Blend until smooth. Add pasta water 2 tablespoons at a time and blend until sauce is the desired consistency.
- Gently fold pea sauce into cooked pasta until well-coated. Garnish with toasted pine nuts, reserved peas, and parmesan cheese.
