Pasta e Piselli (Pasta and Peas)
Pasta e Piselli (aka pasta and peas) is a delicious weeknight dinner that comes together within 20 minutes and with a few simple pantry ingredients.
Servings: 3
Calories: 456kcal
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 2 cups frozen peas
- A handful of baby spinach (optional)
- ½ cup vegetable broth
- 8 oz small-shaped pasta gluten-free if needed
- 2 cups vegetable broth
- ¼ teaspoon salt
- ¼ cup freshly grated parmesan cheese or nutritional yeast if vegan
- Juice from ½ lemon
- Black pepper to taste
Instructions
- Heat olive oil in a large pot or a Dutch oven. Once hot, add the minced garlic and saute for 30 seconds, stirring often, until fragrant.1 tablespoon olive oil, 2 garlic cloves
- Add the frozen peas and vegetable broth and cook for 5 minutes, or until the peas are soft.½ cup vegetable broth, 2 cups frozen peas
- Transfer ¾ of the cooked peas and baby spinach (optional) to a blender. Add the pasta and the rest of the vegetable broth to the pot, and season with salt and black pepper. Cover with a lid and cook for 15 minutes, stirring often to prevent burning, or until the pasta is al dente and the liquid evaporates.8 oz small-shaped pasta, 2 cups vegetable broth, ¼ teaspoon salt, Black pepper to taste
- In the meantime, blend the peas with a splash of water until smooth and creamy. When the pasta is ready, pour the mixture into the pot.
- Stir and finish with parmesan cheese and lemon juice.¼ cup freshly grated parmesan cheese, Juice from ½ lemon
Nutrition
Serving: 1serving | Calories: 456kcal | Carbohydrates: 76.4g | Protein: 18.4g | Fat: 8.4g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 4g | Cholesterol: 7.1mg | Sodium: 541.2mg | Potassium: 352.9mg | Fiber: 7.3g | Sugar: 7.9g | Vitamin A: 155.7IU | Vitamin C: 13.9mg | Calcium: 122.8mg | Iron: 2.8mg