Crushed peas turn starchy pasta water into a light green sauce. The whole peas add texture, and the lemon goes in off the heat so its flavor stays fresh.
Before you start
Use a short pasta with grooves, such as fusilli. A splash of cloudy cooking water loosens the pea mash without making the plate watery.
Lemon Pea Pasta with Crushed Peas and Parmesan
Crushed peas turn starchy pasta water into a light green sauce. The whole peas add texture, and the lemon goes in off the heat so its flavor stays fresh.
Ingredients
Method
- Bring a pot of water to a boil while measuring the ingredients. Salt the water and cook the pasta according to the package.
- Add the frozen peas to the pasta pot for the final 3 minutes. Scoop out 1 cup of cooking water and drain.
- Warm the oil and garlic in the empty pot over medium-low heat for about 30 seconds. Add half the peas and 60 ml (¼ cup) of cooking water and crush them with a fork.
- Toss in the pasta and remaining peas. Take the pot off the heat and stir in Parmesan and lemon juice. Add more cooking water 1 tablespoon at a time until the sauce coats the pasta.
Notes
If the cheese clumps, let the pan cool briefly before stirring in another spoonful of cooking water.
Nutrition estimate per serving
| Energy | 525 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrate | 81 g |
| Fat | 13 g |
| Fiber | 7 g |
Calculated from the listed ingredient weights using standard food composition estimates. Brands, draining and cooking losses can change the values. USDA FoodData Central
Kitchen note
If the cheese clumps, let the pan cool briefly before stirring in another spoonful of cooking water.
Browse more ideas in the SkilletGlow recipe index.
Leave a Reply