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Pasta with Pea Sauce Recipe

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3.9 from 42 reviews

This vibrant Pasta with Pea Sauce is a fresh and flavorful dish featuring a creamy pea and herb sauce tossed with fusilli pasta. Enhanced with garlic, leeks, fresh mint and dill, and finished with lemon zest and parmesan, it offers a bright, spring-inspired meal perfect for a quick lunch or dinner. The sauce uses both fresh or frozen peas and includes a touch of pasta water and broth for a silky texture.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 ounces fusilli pasta, gluten free if needed (reserve some pasta water for the sauce)

Pea Sauce

  • 3 tablespoons olive oil, divided
  • 1 cup finely chopped leeks
  • 2 teaspoons minced garlic
  • 12 ounces frozen peas (or 2 1/2 cups fresh peas), divided
  • 1 tablespoon finely chopped mint
  • 2 tablespoons finely chopped dill
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 cup vegetable or chicken broth
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup grated parmesan, plus more for topping

Instructions

  1. Cook the pasta. Bring a large pot of salted water to a boil and cook the fusilli according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining the pasta.
  2. Sauté the aromatics. In a large skillet over medium heat, add 2 tablespoons of olive oil. Add the finely chopped leeks and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Add peas and herbs. Add 10 ounces of the peas (reserve the rest for garnish), the chopped mint, dill, lemon zest, salt, and pepper to the skillet. Stir to combine and cook for 2-3 minutes, allowing the peas to warm through.
  4. Add broth and simmer. Pour in the vegetable or chicken broth and bring the mixture to a simmer for 3-5 minutes to allow flavors to meld and soften the peas further.
  5. Blend the sauce. Transfer the pea mixture carefully to a blender or use an immersion blender in the skillet to purée the mixture until smooth and creamy. If the sauce is too thick, add some reserved pasta water a little at a time to reach the desired consistency.
  6. Finish the sauce. Return the pureed sauce to the skillet if needed and stir in the lemon juice, the remaining 2 ounces of peas for texture, the remaining 1 tablespoon olive oil, and the grated parmesan. Heat gently to warm through and melt the cheese, adjusting seasoning with more salt and pepper if needed.
  7. Toss pasta with sauce. Add the drained fusilli pasta to the skillet and toss thoroughly to coat the pasta with the pea sauce evenly.
  8. Serve. Divide the pasta among plates, garnish with additional parmesan if desired, and serve immediately while warm.

Notes

  • You can substitute fresh peas for frozen, adjusting quantity as noted.
  • Reserving pasta water helps achieve the perfect sauce consistency—add gradually.
  • For a richer dish, add a splash of cream or creme fraiche when finishing the sauce.
  • This recipe can easily be made gluten-free by using gluten-free fusilli pasta.
  • Use fresh herbs to maximize flavor and brightness in the sauce.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/pasta-with-pea-sauce-recipe/