Ciao a tutti, welcome back to my blog!
I was feeling a bit patriotic so today's recipe is a super summery dish with the colours of the Italian flag: green, white and red.
I am going to share with you how to make a delicious pea pasta sauce with frozen peas.
It is another of my speedy pasta recipes to do when you literally have nothing left in the pantry or in the fridge. Who doesn't have an ancient bag of frozen peas at the back of the freezer?
I love the bright green of the petit pois peas, so I make sure to not cook them too much or they will turn a sad muddy green.
Pasta with peas is a great dish to serve if you have kids or you don't like spicy foods as you can easily skip the chilli flakes and it will be very delicate.
This peas pasta recipe is also suitable for vegetarians and vegans as I didn't add any kind of dairy to the sauce: I used tahini sauce and some pasta water left to make it creamy and I basically obtained an excellent green pea pesto pasta!
Pasta and peas are a great combination, as peas are usually better digested when paired with carbs rather than other proteins.
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Pasta with peas recipe
Ingredients for 2:
250 gr penne rigate pasta
200gr frozen peas
A tbsp of Tahini
A clove of garlic
Tools needed: hand blender (mine is from Russel Hobbs
The best Tahini I have ever tried is this one: it is great for homemade hummus and an excellent vegan swap for dishes that requires cream.
Click on the image for a direct link.
One of the best affordable but proper Italian pasta brands that I recommend you buy the next time you are having pasta. I made an exception to the no-plastic rule but I hope they will make a more sustainable packaging very soon because I would hate stopping from consuming it for that reason.
Bring a pot of water to boil. When the water is simmering, add some salt and then the penne pasta.
In a medium-size pan set on high heat, drizzle some extra virgin olive oil, add the chilli flakes, the chopped herbs and the garlic.
Let them release their flavour for a minute, then add the frozen peas and let them cook for 8 minutes until soft.
Over 10 minutes they will start to wrinkle and they will turn darker so the aesthetic of the dish will not be as pretty.
Blend the peas in a bowl with some Tahini and if it is a bit dry, add some hot and salty pasta water to make it creamier and velvety.
The pasta should be ready in around 10 minutes as we like to leave it al dente, not fully cooked (check one with the fork before draining it).
Set aside a cup of pasta water to add to the sauce later on, just in case.
Drain the pasta and mix it well with the creamy sauce we just made. Add an extra splash of pasta water if the sauce looks to dry.
Garnish with some extra chilli flakes, cherry tomato and a leaf of basil. If you are feeling super indulgent, you can also add some grated parmesan cheese or nutritional yeast on top!
There you have your creamy pasta with peas!
Easy peasy, right?!
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Want more pasta recipes?
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