Description
This Pasta with Peas is a simple, vibrant, and incredibly flavorful dish that’s perfect for a quick and easy weeknight dinner. Tender pasta is tossed with a bright pea mixture, infused with garlic, capers, and lemon zest, creating a light yet satisfying meal. A touch of Pecorino Romano cheese adds a salty, savory finish, making this pasta a delightful celebration of fresh flavors.
Ingredients
Units
Scale
- 8 ounces short pasta (cavatelli recommended)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 1/2 cups frozen peas, thawed for about a minute under warm water, divided
- 1 1/2 tablespoons capers, drained
- 1/4 teaspoon dried thyme
- 1/2 cup grated Pecorino Romano cheese*
- 1/4 teaspoon kosher salt
- Zest of 1 lemon (optional)
- Freshly ground black pepper, to taste
Instructions
- Cook Pasta:
- Cook the pasta in heavily salted water until al dente, according to the package instructions.
- Reserve 1/2 cup of pasta water before draining**.
- Sauté Garlic and Peas:
- Meanwhile, in a large skillet, heat the olive oil over medium heat.
- Sauté the minced garlic for 30 seconds.
- Add 1 1/2 cups of the thawed peas, capers, dried thyme, and 1/4 teaspoon kosher salt.
- Sauté for about 3 minutes until the peas are bright green and tender.
- Mash Peas:
- Turn off the heat.
- Add 1/4 cup of the reserved pasta water.
- Use a fork or a potato masher to lightly mash the peas in the skillet, creating a chunky mixture.
- Add the remaining 1 cup of peas and stir until warmed through.
- Combine Pasta and Pea Mixture:
- Once the pasta is cooked, drain it and add it to the skillet with the pea mixture.
- Add the Pecorino Romano cheese, lemon zest (if using), and kosher salt and black pepper.
- Toss to combine, adding a splash of the reserved pasta water if needed to achieve a creamy consistency.
- Season and Serve:
- Season with salt to taste and freshly ground black pepper to taste.
- Serve warm, garnished with a drizzle of olive oil (optional) and additional grated Pecorino cheese (optional).
Notes
- *Pecorino Romano has the best salty, aged flavor and is worth seeking out. Substitute Parmesan plus a few more pinches of salt, or vegan Parmesan cheese for vegan.
- A good trick for remembering to save out the pasta water? Once you start the pasta, place the strainer in the sink and a liquid measuring cup inside the strainer. It will remind you before you drain the pasta!
- Creamier texture: For a creamier texture, you can blend the peas in a food processor before adding them to the skillet.
- Lemon flavor: Feel free to adjust the amount of lemon juice and zest to your liking, depending on how bright and citrusy you prefer the dish.
- Add-ins: This recipe can be easily customized by adding other vegetables, such as sautéed spinach or asparagus, or by topping with crispy pancetta or prosciutto for a salty, meaty flavor.
- Leftovers: Leftovers last up to 2 days refrigerated, but it tastes best fresh.
Nutrition
- Serving Size: 1 Serving
- Calories: 400kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 20mg
