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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings: 2 servings
Calories: 525
Ingredients Method Notes

Ingredients
  

  • 180 g dry short pasta
  • 160 g frozen green peas
  • 30 g finely grated Parmesan
  • 14 g olive oil
  • 20 g lemon juice
  • 4 g minced garlic
  • 2 g fine salt for the cooking water

Method
 

  1. Bring a pot of water to a boil while measuring the ingredients. Salt the water and cook the pasta according to the package.
  2. Add the frozen peas to the pasta pot for the final 3 minutes. Scoop out 1 cup of cooking water and drain.
  3. 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.
  4. 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.