Description
This flavorful pasta with peas is a quick and easy meal that comes together in just 20 minutes! It’s got a bright flavor from lemon and a satisfying, creamy texture from mashed peas.
Ingredients
- 8 ounces short pasta (we like cavatelli)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 1/2 cups frozen peas, thawed for about a minute under warm water, divided
- 1 1/2 tablespoons capers, drained
- 1/4 teaspoon dried thyme
- 1/2 cup grated Pecorino Romano cheese*
- 1/4 teaspoon kosher salt
- Zest of 1 lemon (optional)
- Freshly ground black pepper, to taste
Instructions
- Cook the pasta in heavily salted water until al dente, according to the package instructions (check a few minutes before and taste to assess doneness). Reserve 1/2 cup of pasta water before draining**.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Sauté the garlic for 30 seconds. Add 1 1/2 cups of the peas, capers, dried thyme and 1/4 teaspoon kosher salt, and sauté for about 3 minutes until they’re bright green and tender.
- Turn off the heat. Add 1/4 cup of reserved pasta water and use a fork or a potato masher to lightly mash the peas in the skillet, creating a chunky mixture. Add the remaining 1 cup peas and stir until warmed through.
- Once the pasta is cooked, drain and add it to the skillet with the Pecorino, lemon zest, and kosher salt and black pepper. Toss to combine, adding a splash of the reserved pasta water if needed to achieve a creamy consistency.
- Season with salt to taste and freshly ground black pepper to taste. Serve warm, garnished with a drizzle of olive oil (required) and additional grated Pecorino cheese (optional). Leftovers last up to 2 days refrigerated, but it tastes best fresh.
Notes
*Pecorino has the best salty, aged flavor and is worth seeking out. Substitute Parmesan plus a few more pinches salt, or vegan Parmesan cheese for vegan.
**A good trick for remembering to save out the pasta water? Once you start the pasta, place the strainer in the sink and a liquid measuring cup inside the strainer. It will remind you before you drain the pasta!
Notes: For a creamier texture, you can blend the peas in a processor before adding them to the skillet. Feel free to adjust the amount of lemon juice and zest to your liking, depending on how bright and citrusy you prefer the dish.
Add ins: This recipe can be easily customized by adding other vegetables, such as sautéed spinach or asparagus, or by topping with crispy pancetta or prosciutto for a salty, meaty flavor.
- Category: Pasta
- Method: Stovetop
- Cuisine: Pasta
- Diet: Vegetarian
