Spring Pea Pasta
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A simple Pea Pasta recipe that comes together in under 20 minutes and is bursting with flavor. This is a dish you’ll want to make over and over!
I developed this recipe a few months ago when I was down to my last couple ingredients and I was trying to make it just a few days longer before heading back to the grocery store.
I really don’t look forward to grocery shopping anymore since it’s become a long process that can be very draining. I’m sure many of you can relate!
Spring Pea Pasta Recipe
Tell me, what’s better than carbs, cheese, fresh green peas, and some tangy lemons to tie it all together? I don’t think there’s much out there that’s better than this. Except cookies, I do love fresh baked cookies…
Spring Pea Pasta is one of those recipes you can throw together in a pinch when you’re just looking for something quick. It’s made with fridge and pantry staples that you’ve probably already got on hand.
It’s so good and pretty light for a pasta recipe. You’ll be adding this pasta with peas to your weekly rotation for sure!
But Where Are The Peas???
I feel like I need to address this early on, because you’ll notice that none of these photos visibly show any peas! Why? Because I forgot them.
It happens to the best of us and one of the best things about working for myself if that I can choose whether I will post something that isn’t 100% perfect, or completely redo it.
I am choosing to still go through with it and maybe someday I will come back and update the photos! I know I worked hard shooting cooking this dish at 9 am on a Tuesday and taking these photos. All while my mind was off worrying about what the world would look like in the next couple of weeks.
The missing peas don’t change the recipe, it was tested more than once with peas and it is delicious! Also, if you really hate peas, I can tell you that this recipe is still very good without them.
Spring Pea Pasta Ingredients
A small handful of ingredients come together to create this perfect Spring Pasta Recipe.
- spaghetti noodles
- full fat coconut milk
- lemon
- garlic
- grated parmesan cheese
- fresh parsley
I also used pink peppercorns because they have the same peppery bite as black pepper, but with a sweet fruity twist that I find to be really nice in this dish.
Do I Have To Use Coconut Milk?
The coconut flavor gets totally masked with the garlic, pepper, and lemon, but if you don’t prefer it you can substitute for heavy whipping cream or milk.
Note: if you’re using milk, just be sure to mix 1 tbsp of water with 1 tbsp of corn starch. Then add that to the sauce and mix. It will help to thicken it!
How To Make Spring Pea Pasta
1. Cook the spaghetti according to box instructions.
2. Prepare the sauce. Heat a drop of olive oil in a saucepan over medium heat and sauté the garlic for 30-60 seconds, until fragrant. Then add the coconut milk, lemon juice and zest, parsley, salt and pepper. Mix until fully combined and bring it to a light boil.
Add the parmesan cheese and stir until fully combined. Reduce the heat to low and allow it to simmer for 5 minutes. Add the peas a minute before removing the sauce from the heat.
3. Add the sauce to the pasta. Drain the pasta and mix with the lemon cream sauce and peas.
That’s it! Three simple steps and two pans.
I added Garlic Butter Shrimp to mine, but you can use whatever protein you feel like. Or keep it vegetarian!
Garlic Butter Shrimp
Garlic Butter Shrimp is one of the easiest ways to make delicious, succulent shrimp. You’ll see them in lots of my recipes, like my favorite Orzo Salad With Garlic Butter Shrimp.
All you need is olive oil, butter, garlic, white cooking wine, and shrimp.
To make the shrimp, heat some olive oil in a pan over medium-high heat, add the shrimp and cook for 1-2 minutes on each side.
Just before the shrimp are finished cooking, add the butter, white wine, and garlic. Toss the shrimp in the garlic butter for about a minute.
So, if you haven’t figured it out by now, this pasta recipe is abolsutely delicious for a few reasons:
- It’s easy peasy! There’s nothing better than a truly easy recipe.
- The cream sauce has less than half the amount of dairy a typical creamy pasta recipe has. That’s a win in my book!
- It takes maybe 20 minutes tops to make. Seriously simple, seriously quick.
Some Questions You Might Have About Making Pasta
Should I rinse the pasta before cooking it?
Never rinse the pasta before cooking! Unlike rice, pasta should be starchy and if you rinse or or add olive oil, you will lose some of that starchiness.
The starch allows the sauce to stick to the noodles. If you add oil to pasta, the sauce will slide right off.
Should I use a short or tall pot for spaghetti?
Short pots are for short pasta, and long pasta needs a lot of room to swim! The first time you season your pasta is while it’s cooking in the pasta water, so it’s very important to use salt in the pasta water.
I use 2-3 tablespoons of salt for about 6 cups of water. Reserving the pasta water to mix in with sauces like pesto or tomato sauce will create a nice velvety and thick pesto sauce without adding tons and tons of extra oil.
You don’t need to reserve any pasta water for this recipe though.
Is Pasta With Peas Healthy?
Green peas contain a decent amount of heart-healthy minerals, such as magnesium, potassium and calcium. They’re also high in protein and fiber.
When I pair pasta with nutritious ingredients like green peas and shrimp, it feels healthy-ish to me!
More Pasta Recipes To Try
- Creamy Basil Pest Shrimp Pasta
- Grilled Chicken Pasta Salad
- Mint Pesto Prosciutto Pasta
- Tomato Ricotta Pesto Pasta
- Pumpkin Pasta With Bacon
- Caprese Pasta
WANT TO TRY THIS SPRING PEA PASTA RECIPE?
PIN IT to your pasta recipes, dinner recipes, or spring recipes board to save it for later!
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Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!
Spring Pea Pasta
Ingredients
- 1 pound spaghetti noodles
- 8 ounces full fat coconut milk
- 1 lemon, juice and zest
- 4 garlic cloves, minced
- 1/4 cup grated parmesan cheese
- 1/4 cup fresh chopped parsley
- 1 teaspoon pink peppercorns, if you don't have these, black pepper is fine!
- 1/2 teaspoon salt
- 1/4 cup fresh or frozen peas
Garlic Butter Shrimp
- 1 pound jumbo shrimp, peeled and deveined
- 1/2 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 tablespoon white cooking wine
- 2 large garlic cloves, minced
Instructions
- Cook the spaghetti according to box instructions.
- While the spaghetti is cooking, prepare the sauce. Heat a drop of olive oil in a saucepan over medium heat and sauté the garlic for 30-60 seconds, until fragrant. Then add the coconut milk, lemon juice and zest, parsley, salt and pepper. Mix until fully combined and bring it to a light boil. Add the parmesan cheese and stir until fully combined. Reduce the heat to low and allow it to simmer for 5 minutes. Add the peas and let them cook for 1 minute before removing from the heat.
- When the pasta is ready, drain it and mix with the lemon cream sauce.
For the shrimp:
- Heat a large skillet with a splash of olive oil on medium-high heat.
- Add the shrimp to the pan in a single layer without overcrowding, cook 1-2 minutes on each side until the shrimp are pink and opaque. Just before the shrimp are finished cooking, add the butter, white wine, and garlic. Toss the shrimp in the garlic butter for about a minute. (I usually toss them around the pan for the full minute)
- Place the shrimp over the pasta and serve.
