Pea Pasta with Parmesan



Prep Time

10 min

Cook time

20 min


  • 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)


  1. 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. 

  2. 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.

  3. In the same pan, add oil over medium low heat. Add sliced garlic and sauté until fragrant and slightly browned, about 2-3 minutes. 

  4. 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. 

  5. Gently fold the pea sauce into the cooked pasta and stir to combine. 

  6. Garnish with toasted pine nuts, sweet peas, grated parmesan cheese, and more fresh basil leaves.