Fresh Herb and Pea Pasta
A quick and easy homemade pasta dish featuring a creamy pea and fresh herb sauce, perfect for spring and summer meals with bright, wholesome flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 12 ounces (340 grams) pasta (linguine, fettuccine, or penne)
- 1 ½ cups (about 225 grams) fresh or frozen peas, thawed if frozen
- 1 cup chopped fresh basil leaves
- ½ cup chopped fresh mint leaves
- 2 tablespoons chopped flat-leaf parsley
- 2 cloves garlic, minced
- ⅓ cup (80 ml) extra-virgin olive oil
- Juice of 1 medium lemon
- ½ cup (50 grams) freshly grated Parmesan cheese, plus extra for serving (optional)
- Salt and freshly cracked black pepper, to taste
- Pinch of red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of pasta and cook according to package instructions until al dente (usually 8–10 minutes). Reserve about 1 cup (240 ml) of pasta water before draining.
- While the pasta cooks, place 1 ½ cups (225 grams) of fresh or thawed peas into a blender or food processor. Add 1 cup chopped basil, ½ cup chopped mint, 2 tablespoons parsley, 2 minced garlic cloves, ⅓ cup (80 ml) olive oil, and the juice of 1 lemon. Blend until smooth but still slightly textured.
- Taste the pea-herb blend and season with salt, freshly cracked pepper, and a pinch of red pepper flakes if desired. Blend briefly again to mix.
- Transfer the drained pasta back into the pot or a large bowl. Pour the pea sauce over the pasta and mix well, adding reserved pasta water a few tablespoons at a time until the sauce coats the noodles evenly and has a luscious texture.
- Stir in ½ cup (50 grams) freshly grated Parmesan cheese while the pasta is still warm, allowing it to melt slightly. Adjust seasoning with more salt or lemon juice if needed.
- Plate the pasta, sprinkle extra Parmesan on top, and finish with a few whole basil leaves or pea shoots if available. Drizzle with olive oil before serving.
Notes
If you don’t have a blender, use a potato masher and whisk to mash peas and combine ingredients, though texture will be less silky. Use reserved pasta water to loosen sauce as needed. Avoid overcooking peas to maintain sweetness and texture. Add lemon juice at the end to preserve brightness. For vegan version, omit Parmesan and use nutritional yeast or vegan butter.
Nutrition
- Serving Size: 1 serving (about 1 c
- Calories: 420
- Sugar: 6
- Sodium: 320
- Fat: 22
- Saturated Fat: 3
- Carbohydrates: 42
- Fiber: 7
- Protein: 14
Keywords: fresh herb pasta, pea pasta, easy pasta recipe, spring pasta, summer pasta, quick pasta dish, vegetarian pasta, healthy pasta