This simple Pasta with Spring Peas deliciously combines the sweetness of peas with the bright flavor of lemon, mellowed by the savory note of leeks.
A quick sauté brings all the flavors together and ready to toss with your favorite pasta. Top with grated parmesan, fresh basil or mint, and you have an outstanding symphony of flavors.
Easy to Improvise!
This pasta with spring peas is easy to improvise. If you can find fresh spring peas, use them! They have an amazing sweet flavor and firm texture that I love in this dish, but frozen peas will taste great, too!
You could also use fresh zucchini or asparagus in place of the peas and the recipe will be fantastic.
Plus, if you’d like to add extra protein, leftover Rotisserie chicken or cannellini beans work well in the mix. I often whip up a quick pasta like this when I have leftover chicken from another meal to use.
Another Springtime Ingredient: Meyer Lemons
The recipe calls for Meyer lemons which have a less acidic flavor than regular lemons and are often in season alongside peas. But regular lemons can be used and will add the same bright notes to the dish.
Pantry Staple
I also use one of my favorite Gluten Free Pantry Staples in this recipe- Better Than Bouillon. It is my go-to for soups, stews, and pan sauces. I find the flavor deeper and more complex than dried bouillon (or broth) and it’s much easier to keep on hand than large boxes or cans of broth or stock. You can use the vegetable base version if you want to make the recipe vegetarian.
Leftovers?
If you have leftover pasta (lucky you!), store it in an airtight container in the refrigerator. To enjoy the pasta the next day, reheat with a touch of water, olive oil, or broth. Top with more parmesan or garnish and enjoy! You can also just allow the pasta to come to room temperature before eating.
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Pasta with Spring Peas
- Total Time: 15 minutes
- Yield: 4-6 servings
Description
Vibrant flavors of spring come together in this simple, quick, pasta with fresh peas.
Ingredients
1 leek, washed, trimmed
1 cup fresh peas (or frozen if unavailable)
1 Meyer lemon (if available)
1 Teaspoon Better Than Bouillon Chicken Base + 1 cup water (or substitute with 1 cup chicken broth)
1 Tablespoon Extra Virgin Olive Oil
½ cup freshly grated Parmigiano Reggiano
Fresh basil or mint for garnish
1 lb Gluten Free Pasta (such as Jovial Bow Ties)
Salt and pepper to taste
Instructions
Begin by Cooking the Pasta
Bring a large pot of salted water to a boil.
Add the gluten-free pasta and cook according to package instructions (until al dente).
Reserve 1 cup of pasta water before draining.
Sauté the Vegetables
1. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the sliced leeks and sauté for about 3–4 minutes until they soften and become fragrant.
3. Stir the chicken base into the water and pour over leeks (or pour in the broth).
4. Add the peas to the skillet with the leeks.
5. Simmer gently for about 3–5 minutes, until the peas are tender but still bright green.
6. Zest the lemon directly into the skillet.
7. Stir well to combine and adjust salt and pepper to taste.
Combine the pasta and vegetables
1. Add the cooked pasta to the skillet and toss gently with the pea mixture.
2. Squeeze the juice of ½ of the lemon onto the pasta.
3. Add a bit of the reserved pasta water to the mixture until you reach your desired consistency.
To serve, top with freshly grated Parmigiano Reggiano and garnish with fresh basil or mint.
Serve immediately and enjoy the fresh, vibrant flavors!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
