I’m kind of obsessed with peas. Fresh or frozen, but I seriously love the frozen ones. Anyway, this pea pasta sauce is a somewhat new twist on my previous pea pesto recipe (though this is actually the second such twist on that recipe…)
Pea Pasta Sauce
My husband absolutely loves pasta – it’s the Italian in him, I suppose. It’s always a comforting food for him, but he doesn’t necessarily want the tomato sauce situation as much as he wants pasta. So finding new ways to enjoy pasta has long been a thing for us.
Probably my first rendition was this one pot pasta with peas. Peas are inexpensive and I usually added lemon zest to the dish, so it was a wonderful flavor to have with chicken, fish, or eggs. And it was tasty leftover.
Around the same time I came up with that recipe, I also made an easy pea pesto dip for the first time – so good, by the way! A few years later, I added that recipe to some easy seared scallops. Not surprisingly also delicious. But it took until now to finally create that pea pasta sauce! Crazy, right?!
Are Peas Good for You?
Yes. No matter if they’re fresh, frozen, or canned – they’re good for you. They have tons of vitamins, fiber, and they actually have protein. Crazy, right?
Since I fell in love with them as an adult, I’ve been so much more aware of how many cuisines cook with peas. I frequently find peas in rice on tables of Indian food, Mexican food, and so much more!
What Pasta to use?
You can honestly use any pasta shape you want. I love it with fettuccine noodles, served right on top. Recipes like pea pasta sauces are great mixed in with penne, rigatoni, rotini, and other small pastas because the sauce can gather in all the nooks and crannies of the shells!
Want some other good pasta recipes? This lemon tuna pasta is easy, inexpensive and delicious – as is this fresh pea pasta salad! Simpler versions (great as a side dish too) are peas and pasta and this one pot summer veggie pasta is a mandatory one in our house. And I almost forgot this cabbage pasta – a dish I’ve been making since before I started blogging!
On the lighter side, this fresh cherry tomato pasta with ricotta is divine and this broccoli pasta is heartier than you’d ever expect from a plant-based meal!
PEA PASTA SAUCE
- 10 ounces frozen peas thawed
- ¼ cup shredded Parmesan cheese
- 8 large basil leaves
- 1 garlic clove peeled
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ⅔ cup extra virgin olive oil
- 1 pound pasta cooked according to package directions
- Fresh or frozen peas for garnish warmed
- Shredded Parmesan for garnish
- Small basil leaves for garnish
- Add the peas to a blender. (Reserve 2 tablespoons if using frozen for garnish.) Then add the cheese, basil, garlic, salt, and pepper. Pour in ⅓ cup of the olive oil. Puree on high until smooth. Add the remaining olive oil and puree again.
- Pour into a medium saucepan and heat over medium for about 5 minutes, stirring constantly, until warmed through.
- Divide the pasta among four serving plates. Top each with an equal amount of pea pesto sauce. Garnish with whole peas, Parmesan, and basil leaves before serving.
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