Crispy Roasted Chickpeas

Want to roast chickpeas that are actually crispy? You’re in the right place. I’ve cracked the code, and I’m here to share it with you. These roasted…

The post Crispy Roasted Chickpeas appeared first on Cookie and Kate.

crispy roasted chickpeas recipe

Want to roast chickpeas that are actually crispy? You’re in the right place. I’ve cracked the code, and I’m here to share it with you. These roasted chickpeas are a delightful snack rich in protein and fiber. They’re also great sprinkled over hummus and salads.

To be honest, I never loved roasted chickpeas until I learned how to make them this way. They were always just ok—warm and lightly crisp on the outside but unchanged on the inside. They didn’t feel worth the effort when chickpeas warmed on the stove are nice already.

chickpeas

These roasted chickpeas are legitimately so gloriously crisp that they are popcorn-level irresistible. In fact, they’re so crisp throughout that you should serve them with a drink to help wash them down.

The trick is in the method. I found some helpful clues in a New York Times recipe by Colu Henry and tweaked the method from there. It took ten tries to ensure we had landed on the very best technique, and I found several fun flavor variations along the way. Here we go!

Continue to the recipe...

The post Crispy Roasted Chickpeas appeared first on Cookie and Kate.

Lemon Curd

This homemade lemon curd is so delicious that you’ll want to eat it off a spoon. It’s rich, sweet, and delightfully tart, bursting with bright citrus flavor. Imagine if the top of a lemon bar or the middle of a lemon meringue pie became a s…


This homemade lemon curd is so delicious that you’ll want to eat it off a spoon. It’s rich, sweet, and delightfully tart, bursting with bright citrus flavor. Imagine if the top of a lemon bar or the middle of a lemon meringue pie became a smooth and creamy spread. That’s this lemon curd. As the world’s biggest fan of anything lemon, I’ve always loved lemon curd. But I didn’t try making my own until recently. I thought it would be fussy and hard to get just right, but I was in for a surprise: Lemon curd is super easy to […]

Banana Cake

Whenever I have brown bananas on the counter I usually make my classic banana bread or chocolate banana bread, but sometimes I like to make Banana Cake. It is the perfect dessert for any occasion. The cake is incredibly moist, bursting with banana flav…

Whenever I have brown bananas on the counter I usually make my classic banana bread or chocolate banana bread, but sometimes I like to make Banana Cake. It is the perfect dessert for any occasion. The cake is incredibly moist, bursting with banana flavor, and covered in luscious cream cheese frosting. It’s the perfect recipe…

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Roasted mushrooms are underrated. Prove me wrong: when you have mushrooms you need to use up in the fridge, is roasting the first way you think to cook them? My guess is not. Many of us are more likely to sauté mushrooms on the stove than roast them in…


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Pasta with Peas

This flavorful pasta with peas is a quick and easy meal that comes together in just 20 minutes! It’s got…

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.

Pasta with Peas on a plate with serving spoon and lemon slices.

Peas may have been an underappreciated vegetable in the past. But what’s not to love about this bright and beautiful veggie? With all the spring vegetables popping, I’ve been craving a simple way to eat peas. Enter this easy pasta with peas recipe, ready in just 20 minutes with a small handful of ingredients!

Alex and I are excited about this recipe because it’s hard to find a simple pasta that incorporates fiber and protein. This mighty legume does both: and tastes incredible with garlic, lemon, and Pecorino cheese! It shines in spring, but since it’s made with frozen peas you can make it anytime.

Jump to the recipe—now.

What we love about this bright, zingy pasta with peas

This pasta with peas recipe is a simple pasta recipe we created using frozen peas. You’ll mash some of the peas with capers, lemon, garlic, and Pecorino cheese to make a creamy sauce, then add additional peas and garnish with more Pecorino. It turns out fresh, zingy and positively delightful.

To be clear, it’s not pasta e piselli, which is a whole different thing entirely! That’s a traditional Italian dish starring both pasta and green peas. This classic recipe is more brothy, almost like a soup.

We wanted to create a recipe that was more pasta and less soup, and this rendition was born! Alex and I were pleasantly surprised on how fun this concept is and how quickly it came together. (It was his brainchild, so I can’t take all the credit!)

A few ingredient notes

Here are the ingredients you’ll need for this pasta with peas rendition, with some notes on what kind of substitutions work here.

  • Frozen peas: Frozen peas are a freezer staple that is easy to access all year long. If you have access to fresh green peas, this recipe would be fantastic! Simply boil the fresh peas for 1 minute before making this recipe, since frozen peas are blanched before flash freezing.
  • Olive oil: Extra virgin olive oil helps to sauté the garlic and make a creamy sauce.
  • Pecorino Romano cheese: Pecorino has the best salty, aged flavor and is worth seeking out (you can find it at most grocery stores in America!). Substitute Parmesan plus a few more pinches salt, or vegan Parmesan cheese and additional salt for vegan. 
  • Garlic: Fresh garlic makes the flavors sing.
  • Capers: Capers are sold in thin jars near olives in the grocery store. They add a briny pop of salt to the recipe and are important to include.
  • Lemon zest: The zest brings a citrusy zing to this recipe: it’s another required element!
  • Short pasta of choice: You can use any type of short pasta. We love it with cavatelli, which means “little hollows” in Italian (shown below). Other short pasta shapes that work well are orecchiette, penne, rigatoni, or fusilli.
Dry cavatelli pasta.

Pro tip: save that pasta water!

In many Italian pasta recipes, you’ll use some of the pasta water to create a creamy sauce: but we often forget and drain the pasta without thinking! 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!

A few more notes for making the recipe

Here are a few notes for when you go to make this recipe:

  • This recipe requires mashing the peas with a potato masher to create a chunky sauce. 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.
  • Don’t forget the garnish here! Another drizzle of olive oil adds richness, and garnishing with a bit of Pecorino helps to bring that cheese flavor forward. It’s important for achieving the final flavor.
Pasta with peas on plate with serving spoon, peas, and lemons.

Leftover storage and serving size notes

This pasta with peas recipe is best made right before serving, because the flavors most fresh and zingy right away! As the pasta cools and after storage, it starts to lose a bit of the flavor and texture.

You can store leftovers if you have them: they last up to 2 days refrigerated. Reheat leftovers in a skillet with a drizzle of olive oil, another pinch of salt, and more Pecorino cheese.

A few more peas recipes

Did you try this recipe? Let us know in the comments: we hope you love it!

There are so many fun ways to use green peas! This underappreciated legume adds both protein and fiber to meals, making it great for serving with pasta. Here are a few more peas recipes to try:

01

Peas with Lemon

This peas recipe takes just 5 minutes! Cooking frozen peas with garlic and lemon makes an easy side dish everyone…

02

Pasta Primavera

This vibrant pasta primavera recipe bursts with fresh veggies, tossed in a creamy sauce and ready in just over 30…

03

10 Tasty Peas Recipes

Here are all the best peas recipes for using this healthy green veggie! This list of pastas, soups, and salads…

Dietary notes

This pasta with peas recipe is vegetarian. For gluten-free, use gluten-free or legume pasta. For vegan, use vegan Parmesan cheese.

Print
Pasta with Peas on a plate with serving spoon and lemon slices.

Pasta with Peas


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 to 4

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 ½ cups frozen peas, thawed for about a minute under warm water, divided
  • 1 ½ tablespoons capers, drained
  • ¼ teaspoon dried thyme
  • ½ cup grated Pecorino Romano cheese*
  • ¼ teaspoon kosher salt
  • Zest of 1 lemon (optional)
  • Freshly ground black pepper, to taste

Instructions

  1. 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 ½ cup of pasta water before draining**.
  2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Sauté the garlic for 30 seconds. Add 1 ½ cups of the peas, capers, dried thyme and ¼ teaspoon kosher salt, and sauté for about 3 minutes until they’re bright green and tender.
  3. Turn off the heat. Add ¼ 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.
  4. Once the pasta is cooked, drain and add it to the skillet with the Pecorino, lemon zest, lemon juice, capers, and kosher salt and black pepper. Toss to combine, adding a splash of the reserved pasta water if needed to achieve a creamy consistency.
  5. 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

Keywords: Pasta with peas

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The post Baked Goat Cheese appeared first on Cookie and Kate.

baked goat cheese recipe

Friends coming over? Make this baked goat cheese! It’s warm, creamy, tangy but lightly sweetened with honey, and a touch savory.

This irresistible appetizer comes together quickly in a food processor with simple ingredients. We’ll whip the goat cheese with cream cheese, honey, garlic and seasonings. Once baked, this dip is your favorite restaurant-level delicious.

baked goat cheese ingredients

I modeled this recipe after the lovely goat cheese dip at Rye, a restaurant in Kansas City. We visited a couple of times to research the French Blond Cocktail (reportedly Taylor Swift’s favorite!) and I remembered how much I love their goat cheese appetizer.

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Continue to the recipe...

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