Pasta with Peas
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
315 kcal
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Course
Main Course, Dinner
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Cuisine
American
Pasta with Peas
Description
Pasta with Peas features fusilli pasta coated in a vibrant pea and basil sauce made by sautéing onion and garlic before simmering peas with fresh basil and pasta water. The sauce is blended until smooth and strained for a creamy texture before combining with the pasta. Parmesan cheese and reserved whole peas are added at the end to introduce some varied texture.
The dish is flavorful yet gentle, with the sweetness from peas and depth from basil and garlic, all wrapped in a creamy sauce that clings to the spiral pasta shapes. The cooking technique involves simmering and blending to create a smooth sauce, offering a refined but home-style pasta experience.
This pasta works well served on its own as a light but fulfilling meal or as a side to complement roasted or grilled protein. The Parmesan adds a subtle salty finish, and extra basil leaves enhance freshness.
The notes advise that the pasta can be stored in an airtight container for up to four days, making it practical for leftovers. Retaining some reserved pasta water allows adjusting the sauce consistency when reheating.
Ingredients
- 12 ounces fusilli pasta
- 1 ½ cup pasta water
- 2 tablespoons olive oil
- 1 onion chopped
- 2 garlic sliced, cloves
- 10 ounces peas thawed, frozen
- ¼ cup basil packed, plus more for serving, fresh leaves
- ¼ cup Parmesan Cheese freshly grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving 1 ½ cup of the cooking pasta liquid.
- In a large skillet over medium heat, heat the olive oil. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 more minute.
- Transfer the thawed peas to the skillet, saving a couple tablespoons for serving. Add the basil and 1 cup pasta water. Bring sauce to a simmer for 10 minutes.
- Use an immersion blender to blend the sauce until it’s smooth and consistent. Use a strainer to strain the sauce or an extra creamy consistency.
- Transfer the cooked pasta to the skillet with the pea sauce, salt and pepper and toss until well coated. Add as much of the extra ½ cup reserved pasta water as desired to thin out the sauce.
- Add the reserved whole peas, Parmesan cheese and stir until everything is well combined. Serve with fresh basil, if desired.
Notes
- Use an airtight container to store leftovers; they are good for up to four days in the fridge.
- Reserve pasta water to help thin out the sauce when reheating or serving, maintaining a creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 12g | 24% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 172mg | 7% |
| Potassium | 280mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 448IU | 9% |
| Vitamin C | 21mg | 23% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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