Pasta with Peas & Lemon
Creamy Pasta with Peas is an easy, comforting meal with a silky sauce, fresh lemon, cool mint, and sweet green peas. It comes together quickly, making it a perfect choice for a simple weeknight dinner or a light spring-inspired meal.
It has everything you want
- A simple pasta recipe with just 7 ingredients that comes together in about 30 minutes
- A rich and creamy sauce made with butter and cheese
- Fresh, vibrant flavors from peas, lemon, and mint
What you need to make Green Pea Pasta
- Frozen Peas: A convenient way to use that bag of peas tucked away in your freezer. Simply warm them before adding them to the pasta.
- Pasta: Orecchiette works beautifully, but you can use any short pasta you have on hand.
- Mint Leaves: Fresh mint adds a cool, refreshing flavor. There isn’t really a substitute, but the pasta will still taste delicious without it.
- Lemon Juice: Lemon brings a bright citrus flavor that balances the creamy sauce. Start with 2–3 tablespoons and add more if you prefer extra freshness.
- Butter: Butter gives the sauce its smooth, creamy texture and rich flavor.
- Pecorino Romano: Parmesan can work as a substitute, but Pecorino Romano gives the dish a stronger flavor and especially creamy consistency.
- Black Pepper: Freshly ground black pepper adds a subtle kick and brings all the flavors together.
How Pasta with Peas is made
Cook the pasta according to the package directions. Before draining, reserve ½ cup of pasta water. Drain the pasta and return it to the pot.
Add the butter, ¼ cup of reserved pasta water, and Pecorino Romano to the pasta.
Stir everything together until the butter and cheese melt and create a smooth, creamy sauce.
Add the warmed peas, fresh mint, and lemon juice. Mix well, then season with salt and black pepper to taste. Serve immediately while warm.
Pasta with Peas
Creamy Pasta with Peas has everything you are looking for – a light and creamy sauce, a bright pop of lemon, cool mint, and plenty of green peas.
Ingredients
- ¾ lb. orecchiette pasta or any short pasta
- 1 cup frozen peas
- ¼ cup mint leaves chopped
- 3-4 tablespoons lemon juice (about 2 lemons)
- 3 tablespoons butter
- 1 cup finely grated pecorino romano
- ½ teaspoon black pepper
Instructions
- Cook pasta as directed on packaging.
- Add frozen peas to a microwave-safe bowl. Microwave for 2-3 minutes or until warm.
- Once the pasta is al dente, carefully scoop out ½ cup of pasta water. Drain the pasta and return it to the pot.
- Add ¼ cup of pasta water, Pecorino Romano, butter, and pepper. Mix until a creamy sauce forms. Then mix in the peas, mint, and lemon juice. If the pasta is dry, add more pasta water 1 tablespoon at a time.
- Salt and pepper to taste and serve immediately.
