Category: spring

Easy Steamed Asparagus

Making steamed asparagus unlocks the vibrant flavor and tender-crisp perfection! This simple method delivers a healthy and delicious side dish…

Making steamed asparagus unlocks the vibrant flavor and tender-crisp perfection! This simple method delivers a healthy and delicious side dish ready in minutes. It’s ideal for busy weeknights or a quick addition to any meal.

Steamed asparagus in bowl with lemon.

Looking for a quick and healthy way to cook asparagus? Try steamed asparagus. Our favorite ways to cook this veggie are lemony baked asparagus or broiled asparagus, or sauteed asparagus cooked with olive oil in a hot pan. But steaming is a great way healthy to cook vegetables and tastes great too!

What we love about this recipe: It’s quick, simple, and healthy! The spears come out bright green and crisp tender: perfect with a zing of lemon and a hint of grated Parmesan.

Gear tip

You’ll need a steamer basket or steamer pan to make this recipe. Here’s the steamer basket we recommend: it’s easy to find online!

How to make steamed asparagus: step by step

The trick to steamed asparagus is this: don’t overcook it! Because all asparagus differs in size and maturity, you’ll use a range for how long to steam it. The perfect timing for steaming this green veggie is about 2 to 5 minutes. Again, this all depends on the thickness: thin, slender asparagus steams faster than thick, tougher asparagus.

Asparagus on cutting board

Step 1: Chop the asparagus to remove the woody, tough ends. Then chop the spears into roughly 2-inch pieces.

How to steam asparagus

Step 2: Add water to a pot under the steamer basket. Add the basket and bring the water to a boil. Add the asparagus and steam with the lid on for about 2 to 5 minutes until crisp tender, taste testing with a fork to assess doneness. Make sure not to overcook.

Steamed asparagus

Step 3: Remove the asparagus to a bowl, draining away any water. Toss with the olive oil, lemon juice, kosher salt, and freshly ground black pepper to taste.

Ways to serve steamed asparagus

You can eat this steamed asparagus simply seasoned with lemon juice and zest, but there are many more serving ideas. Here are a few other options:

Steamed Asparagus in bowl with spoon.

More asparagus recipes

Love that healthy green vegetable? Here are some of our best asparagus recipes:

Dietary notes

This steamed asparagus recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

How long does it take to steam asparagus?

Thin asparagus spears only need 2-3 minutes of steaming, while thicker spears might take 4-5 minutes. The best way to tell if it’s done is to pierce a spear with a fork – it should be tender-crisp with a slight give.

What can I do with leftover steamed asparagus?

Leftover steamed asparagus can be chopped and added to omelets, frittatas, or pasta dishes. You can also toss it with a vinaigrette for a quick and refreshing salad.

Can I steam frozen asparagus?

We don’t recommend it! Frozen asparagus loses its texture, so it can become mushy when steamed.

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Steamed asparagus

Easy Steamed Asparagus

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 7 minutes
  • Yield: 4
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Description

Making steamed asparagus unlocks the vibrant flavor and tender-crisp perfection! This simple method delivers a healthy and delicious side dish ready in minutes. It’s ideal for busy weeknights or a quick addition to any meal.

Ingredients

  • 1 large bunch asparagus
  • ½ tablespoon olive oil
  • ½ tablespoon lemon juice
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper

Instructions

  1. Wash and dry the asparagus. Chop off the tough ends of the stalks and discard them. Cut the stalks into 2-inch pieces.
  2. Boil the water: Add water to a pot so that the surface is right under the steamer basket. Add the steamer basket and bring the water to a boil.
  3. Steam: Once boiling, add the asparagus. Steam with the lid on for about 2 to 5 minutes until crisp tender at the thickest portion, taste testing with a fork to assess doneness. Take care not to overcook it.
  4. Season: Carefully remove the asparagus to a bowl, draining away any water. Toss with the olive oil, lemon juice, kosher salt, and freshly ground black pepper to taste. Taste and adjust seasonings as desired.
  • Category: Side Dish
  • Method: Steamed
  • Cuisine: Vegetables
  • Diet: Vegan

Keywords: Steamed asparagus, how to steam asparagus

Scotcheroos

Scotcheroos!!!! If you’ve had a scotcheroo, you know of their goodness. And if you haven’t, get ready to be WOWED! Scotcheroos are similar to Rice Krispie Treats but they are loaded with peanut butter, chocolate, and butterscotch. They are …

Scotcheroos!!!! If you’ve had a scotcheroo, you know of their goodness. And if you haven’t, get ready to be WOWED! Scotcheroos are similar to Rice Krispie Treats but they are loaded with peanut butter, chocolate, and butterscotch. They are soft, chewy, super sweet, and a little salty, thanks to the flaky sea salt that gets…

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 […]

Asparagus Risotto

This asparagus risotto transforms simple ingredients into a creamy, luxurious dish! Roasted asparagus, zingy lemon and shaved Parmesan make a…

This asparagus risotto transforms simple ingredients into a creamy, luxurious dish! Roasted asparagus, zingy lemon and shaved Parmesan make a satisfying meal that’s perfect any night of the week.

Asparagus risotto garnished with Parmesan cheese shavings and pinenuts.

Creamy, savory, crunchy, and zingy: this asparagus risotto is truly sublime. Alex and I are craving fresh flavors over here, and this fancy yet simple dinner is the perfect antidote: the perfect spring recipe!

Roast asparagus with lemon at the same time that you’re stirring up a creamy risotto on the stovetop. Then throw the tender bright green asparagus into the risotto, right along with the lemon. You’ll wish the pot would never end—we certainly did!

  • “We made the asparagus risotto tonight and it was SO SO SO good! I was surprised at how much lemon flavor it had from roasting the lemons with the asparagus. We had to keep ourselves from eating the whole thing in one dinner!” -Connie
  • “It was so delicious. It was creamy and tangy and the asparagus was perfect!” -Karen

Key ingredients in asparagus risotto

You’ll need a handful of simple ingredients for this asparagus risotto. The flavors are crisp and pure. Here’s what you’ll need:

  • White arborio rice: Arborio rice is a short-grain Italian variety that releases its starches gradually while cooking, creating the creamy, signature texture of risotto. You should be able to find it at most grocery stores. Avoid substituting any other variety of rice in this recipe.
  • Asparagus: Look for thin to medium thick spears, which have a mild, sweet flavor.
  • Broth and dry white wine: White wine is essential to the nuanced flavor. If you prefer, you can substitute more broth for the wine.
  • Lemon: Fresh lemon infuses a citrus zingy.
  • Parmesan cheese: Cheese infuses the dish with savory notes.
  • Toasted pine nuts: This Italian-style garnish steps up the flavor; here’s how to toast pine nuts. Olive oil, butter, onion, and garlic powder round out the flavors in this dish.
Asparagus risotto in pot with lemon slices.

How to make risotto: step by step

Making risotto is actually quite simple! It’s just a matter of slow cooking short grain rice with broth until it becomes extraordinarily creamy. When we first started cooking, we thought risotto was something that came out of a box marked “risotto.” Turns out, it’s just a special way to cook arborio rice. Here are the basic steps (for exact steps and quantities, go to the full recipe below).

Roasted asparagus

Step 1: Trim the asparagus, and mix with olive oil, salt, pepper, and lemon zest. Place it on a lined baking sheet with lemon wheels and roast at 425°F for 10 to 15 minutes, until tender.

Risotto Recipe

Step 2: Heat olive oil and the butter in a large skillet over medium heat. Add minced onion and cook for 4 to 5 minutes until tender. Add the garlic powder and rice and cook, stirring, about 2 minutes. Stir in the wine and cook until the liquid is fully absorbed.

Asparagus risotto

Step 3: Add 2 ladles of warmed broth and cook, stirring until the liquid is absorbed, then add 2 more ladles. Continue cooking and adding broth in the same manner for about 12 minutes until creamy but still al dente. Reduce the heat, add 2 more ladles of broth, the Parmesan cheese, and stir vigorously for 1 to 2 minutes.

Once you’ve got a thick and creamy risotto, stir in the asparagus and roasted lemon wedges and serve immediately.

Asparagus risotto on plate with pot in background.

What to serve with risotto

Sometimes it’s hard to decide how to make risotto into a full meal, especially if it’s vegetarian. Accessorizing with a salad makes for a filling vegetarian dinner. Here are a few ideas for what to serve with risotto:

Arugula SaladArugula SaladStrawberry Salad with Balsamic Vinaigrette | A Couple CooksStrawberry SaladFennel orange saladFennel Orange SaladEasy garlic breadGarlic BreadSauteed shrimpSauteed Shrimp

Storing leftovers

This asparagus risotto is best the day it is made. You can store leftovers refrigerated in a sealed container for 3 days, but the color of the asparagus will fade. Reheat gently on the stovetop before serving.

Tip: If you love risotto, make sure to try our Classic Risotto, Butternut Squash Risotto, Mushroom Risotto, and Creamy Shrimp Risotto.

A few more asparagus recipes

Want more ways to use this healthy green stalk? Here are some asparagus recipes to add to your repertoire:

Dietary notes

This asparagus risotto recipe is vegetarian (with vegetarian Parmesan cheese) and gluten-free.

What if I don’t have arborio rice?

While arborio rice is ideal for its creamy texture. Wait until you have time to access this variety before making risotto.

Is white wine essential?

The white wine adds acidity and depth of flavor, but you can omit it for a non-alcoholic version. Simply substitute vegetable broth for the wine.

My risotto seems too dry. What can I do?

Risotto is all about gradual addition of broth. If your risotto seems dry, simply add a bit more hot broth, one ladleful at a time, stirring constantly, until it reaches the desired creamy consistency.

How can I add more protein to my risotto?

For a heartier meal, stir in sauteed shrimp or diced pancetta with the asparagus.

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Asparagus risotto

Best Asparagus Risotto

★★★★★

5 from 1 review
  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 3 to 4
Print Recipe

Description

This asparagus risotto transforms simple ingredients into a creamy, luxurious dish! Roasted asparagus, zingy lemon and shaved Parmesan make a satisfying meal that’s perfect any night of the week.

Ingredients

  • 1 quart vegetable broth
  • 1 quart water
  • 1 ½ teaspoons kosher salt, divided
  • 1 pound asparagus
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 lemon (Zest from half, plus 4 slices from the other half)
  • 2 tablespoons salted butter
  • 1/2 yellow onion
  • ¼ teaspoon garlic powder
  • 2 cups white arborio rice
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay
  • 1 cup shredded Parmesan cheese
  • Freshly ground black pepper
  • Optional garnish: Toasted pine nuts

Instructions

  1. Preheat the oven to 425°F.
  2. Heat the broth: Combine the broth, water, and 1 teaspoon kosher salt in a saucepan and place it over low heat. (You’ll use this warmed broth to stir into the risotto).
  3. Cut the vegetables: Mince the onion, then place it in a bowl and reserve. Cut off the tough bottom ends of the asparagus and then cut them into two-inch pieces.
  4. Prep the asparagus: Add the asparagus stalks to a parchment-lined baking sheet. Drizzle them with 1 tablespoon olive oil, then sprinkle on ½ teaspoon kosher salt and a few grinds of black pepper. Add the zest of ½ lemon and mix with your hands. Thinly slice 2 lemon wheels, then cut each in half and add them right on the tray.
  5. Start the risotto: Heat 2 tablespoons olive oil and the 2 tablespoons butter in a large skillet over medium heat. Add the minced onion and cook for 4 to 5 minutes until tender. Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown. Stir in the wine and cook until the liquid is fully absorbed.
  6. Roast the asparagus: Place the tray with the asparagus in the oven and 10 to 15 minutes, until bright green and tender when pierced by a fork at the thickest part. The timing will depend on the thickness of the asparagus spears. (You’ll remove it from the oven while you’re cooking the risotto in the next step.)
  7. Meanwhile, cook the risotto: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of broth. Cook in this same manner for about 12 minutes, adding two ladles and stirring. After the 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more.
  8. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Then stir in the asparagus and roasted lemon wedges and serve immediately. Stores refrigerated in a sealed container for 3 days, though the color of the asparagus will fade (reheat before serving).
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Keywords: Asparagus risotto

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…

Roasted Mushrooms

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…


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 the oven. But as delicious as sautéed mushrooms are, I’d argue that roasted mushrooms are even better. They’re crisp around the edges, meaty in the middle, and packed with savory, umami flavor. Plus, they roast on a single sheet pan in under 30 minutes. I’m sharing my simple roasted mushrooms recipe below. Serve it as […]

Asparagus Pasta with Lemon

Craving a seasonal pasta dish? This asparagus pasta recipe pairs lemony roasted asparagus with a light sauce, fresh basil, and…

Craving a seasonal pasta dish? This asparagus pasta recipe pairs lemony roasted asparagus with a light sauce, fresh basil, and Parmesan for an easy dinner made in 30 minutes.

Asparagus pasta topped with Parmesan shavings and garnished with lemon and basil.

Once the first few warm days of spring hit, we start craving all the green vegetables. Here’s a great way to use those popular bright green spears: asparagus pasta with lemon and Parmesan.

What we love about this asparagus pasta recipe

Well, what’s not to love about asparagus in pasta? This one disappears very quickly when we make it at our house. Here are a few things we love about it:

  • This seasonal recipe is pull-out-the-stops delicious! It pairs chewy tagliatelle noodles with lemony roasted asparagus, garlic, and Parmesan. Topped seasoned breadcrumbs and peppery basil leaves, the combination of flavors is unbelievably fresh and savory.
  • It’s fast. Like many pasta recipes, it can be made in just 30 minutes.
  • The green vegetables add fiber. In a pasta dish, that’s saying something!

Key ingredients

This lemon asparagus pasta uses bold flavors to achieve a restaurant-style quality pasta recipe! There are a few secret ingredients that take the flavor up a few notches.

  • Tagliatelle or fettucine pasta: Any wide, flat noodle works well here. Tagliatelle is very wide and has a pleasant, chewy texture. You can also make it with bucatini (hollow spaghetti) or spaghetti if you prefer.
  • Asparagus: Look for asparagus spears that are thin to medium thick, which have a milder, sweet flavor.
  • Calabrian chilis or red pepper flakes: These add a hint of complexity without making for a spicy dish.
  • Parmesan shavings: The best bet here is shaved Parmesan, versus grated or shredded cheese.
  • Italian panko: Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. Look for Italian panko: it has extra seasonings added for even more flavor.
  • Basil leaves: Fresh basil adds a fresh, peppery flavor to the dish.

How to make asparagus pasta: step by step

The basic idea? Roast asparagus and lemon wedges, then toss with pasta and a garlic olive oil mixture. Here’s what you’ll need:

Asparagus Pasta Step 1

Step 1: Trim the asparagus and toss with olive oil, salt, pepper, and lemon zest. Place 4 lemon wheels, then the asparagus on a foil lined baking sheet and roast at 425°F for 10 to 15 minutes, until tender.

Asparagus Pasta Step 2

Step 2: Meanwhile, bring a salted pot of water to a boil and cook the pasta to al dente (taste testing a minute or two before the package instructions indicate). Do not drain. 

Asparagus Pasta Step 3

Step 3: In the serving bowl, stir together olive oil, oregano, garlic and chilis. Use tongs to transfer the cooked pasta from the water to the bowl without draining. Toss with the olive oil mixture, then add the roasted asparagus.

Top with the Parmesan shavings and panko. Add basil leaves and serve immediately.

Asparagus Pasta on dish with breadcrumbs and basil.

Tips for using Italian panko

“Italian panko” means herbs and salt are added. You should be able to find Italian panko or panko easily at your local grocery store. If you only have plain panko, add a pinch of salt, and dried oregano or basil (optional). For gluten-free, look for gluten-free panko online.

Ways to serve asparagus pasta

The most important thing about serving this asparagus pasta? Pair it with a protein! It’s not loaded with protein, so you’ll want to add in a vegetarian, fish or meat protein of choice when serving. Here are a few ideas:

White Bean SaladWhite Bean SaladBlackened ChickenBlackened ChickenCannellini BeansCannellini BeansRadicchio SaladRadicchio SaladBaked SalmonBaked SalmonSauteed shrimpSauteed Shrimp

Storing leftovers

This pasta tastes best the day it is made, but leftovers last up to 2 days refrigerated.

Lemon asparagus pasta recipe

More asparagus recipes

‘Tis the season! Load up on recipes starring the green spears while it abounds in grocery stores. Here are a few more asparagus recipes to try:

Dietary notes

This lemon asparagus pasta recipe is vegetarian. For gluten-free, use gluten-free pasta and panko.

Can I use a different type of pasta?

Absolutely! While tagliatelle is shown, but you can use long shapes like linguine or bucatini, or short shapes like rigatoni or penne.

I don’t have fresh basil. What can I use instead?

Fresh parsley is a great substitute for the basil. You could also try fresh mint or dill.

How can I add more protein to this dish?

For a heartier meal, stir in cooked grilled chicken, sauteed shrimp, or baked tofu before serving.

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Asparagus Pasta

Asparagus Pasta with Lemon

★★★★

4 from 4 reviews
  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 3 to 4
Print Recipe

Description

Craving a seasonal pasta dish? This asparagus pasta recipe pairs lemony roasted asparagus with a light sauce, fresh basil, and Parmesan for an easy dinner made in 30 minutes.

Ingredients

For the asparagus

  • 1 pound thin asparagus spears, cut into 2” pieces
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 1 lemon (zest from half, plus slices from the other half)

For the pasta

  • 8 ounces tagliatelle or fettuccine
  • ¼ cup olive oil
  • 2 cloves garlic, grated
  • ½ teaspoon dried oregano
  • ⅛ teaspoon chopped Calabrian chilis or ¼ teaspoon red pepper flakes
  • ¼ cup Parmesan shavings
  • 2 tablespoons Italian seasoned panko
  • ¼ cup fresh basil leaves, for garnish

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Roast the asparagus: Cut off the tough bottom ends of the asparagus and cut it into 2” pieces. Add the stalks to a foil-lined baking sheet. Drizzle the asparagus with the olive oil, and add the kosher salt and a few grinds of black pepper.
  3. Slice the lemon in half crosswise. Thinly slice 4 wheels from one half of the lemon, then add them to the baking sheet. Zest the other half of the lemon, sprinkle it onto the asparagus and mix with your hands to coat. Bake 10 to 15 minutes, until tender when pierced by a fork at the thickest part. The timing will depend on the thickness of the asparagus spears.
  4. Cook the pasta: Meanwhile, bring a salted pot of water to a boil and cook the pasta to al dente (taste testing a minute or two before the package instructions indicate). Do not drain. 
  5. In the serving bowl, stir together the olive oil, oregano, grated garlic and chilis. When the pasta is done, use tongs to transfer the pasta from the boiling water into the bowl with the oil mixture without draining. Toss with the olive oil mixture until coated. Add the roasted asparagus and toss. (If desired, transfer to a serving platter or individual plates.)
  6. Top with the Parmesan shavings and panko. Add basil leaves and serve immediately. 

Notes

Storing leftovers: This pasta tastes best the day it is made, but leftovers last up to 2 days refrigerated.

  • Category: Main dish
  • Method: Roasted
  • Cuisine: Vegetables
  • Diet: Vegetarian

Keywords: Asparagus pasta, pasta with asparagus, asparagus pasta recipe

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.

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

Pasta with Peas

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 to 4
Print Recipe

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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