Description
With just a handful of ingredients and minimal prep work, this 20 Minute Pasta with Peas comes together in no time and packs a flavorful punch! The combination of tender pasta, sweet peas, and tangy lemon creates a perfectly balanced dish that’s perfect for any night of the week!
Ingredients
Scale
- 1 (16 oz) bag frozen peas
- 1 pound rigatoni pasta (or any short noodle)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 onion, diced
- 4 garlic cloves, minced
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ cup parmesan cheese
- Zest and juice of 1 large lemon
- ¼ cup chopped fresh basil
Instructions
- Bring a large pot of water to a boil. Once boiling, add about 1 tablespoon of salt. Add the peas and boil gently for about 2 minutes until almost tender. Use a slotted spoon or spider strainer to remove the peas from the boiling water and rinse under cold water to quickly stop the cooking. Set aside.
- To the same pot of boiling water, add the pasta and cook according to the package. While the pasta is cooking, heat a separate large skillet over medium/high heat for 2-3 minutes.
- Add the olive oil, butter, onion and ½ teaspoon salt and cook for 3-5 minutes. Add the garlic and cook for an additional minute. Add the peas, ½ teaspoon salt, pepper and stir to combine for another minute.
- When the pasta is cooked, reserve 1 cup of pasta water and drain the rest. Add the cooked pasta to the skillet with the peas and stir. Add the parmesan cheese, lemon zest, lemon juice and basil and stir gently. Use one tablespoon at a time of the reserved pasta water to help thin out the sauce if needed. Serve immediately with extra parmesan cheese on top.
Keywords: pasta with peas, peas with pasta, how to make pasta with peas, 20 minute pasta dish