Pasta in a pea sauce
This was a first prototype. Turned out alright, but some improvements would be: More salt and some lemon juice in the sauce.
This recipe is without the blocks of cheese shown in the main photo.
Pasta in a pea sauce
This was a first prototype. Turned out alright, but some improvements would be: More salt and some lemon juice in the sauce.
This recipe is without the blocks of cheese shown in the main photo.
Cooking Instructions
- 1
Thaw the peas before using them. If you add them in frozen, the sauce can become too watery. Quickly thaw them by placing them in a sieve and place them under cold running water. They’ll take minutes to defrost.
- 2
Begin cooking the pasta, using the packet instructions as a reference, but be sure to go for al dente. Pasta continues to cook once you have drained it, and again when you add it to the pea sauce. Don’t over cook it or it can be too soft and mushy in the final dish. Also remember to take some pasta water as reserve water later in the process.
- 3
Fry the garlic and onions in a skillet (preferable) or frying pan, until soft.
- 4
Add the peas (save some to add at then end), basil and some pasta water to the skillet and simmer.
- 5
Blend the sauce till smooth. Add a glug of quality oil, and generously season with salt and pepper. (Also, consider adding some lemon juice here too.)
- 6
(Optional) Use a fine mesh sieve to create an extra smooth sauce. Once blended, pass the sauce through the sieve for a creamier texture.
- 7
Add the cooked pasta to the pea sauce and season.
- 8
Stir to combine until everything is well mixed. Add the extra peas (the ones you set aside earlier) and mix those through briefly.
- 9
Add pasta water to thin out the sauce.
- 10
Finally, to serve: Sprinkle on some grated parmesan, a few final peas, and some small basil leaves.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Buttery shrimp scampi in a white wine sauce over angel hair pasta#mycookbook Buttery shrimp scampi in a white wine sauce over angel hair pasta#mycookbook
This is a family recipe. It’s one of my favorite dishes . No need to go to some over price restaurant, this recipe is way better than any restaurant anyways.That is a family inside joke. (A dish like this goes for 24.95 per plate ) The main ingredient in this dish is garlic so use a lot of it especially if you like garlic. ( This dish is perfect for a date night in after the kids are in bed , just cut recipe down to about half of everything, and 1/2 a box of angel hair pasta. ) Kids can eat this too , my kids love this even my picky eater who don’t like to eat anything green. #mycookbook
-
shrimps & vegetables in butter lemon sauce shrimps & vegetables in butter lemon sauce
weekend cooking ;) trying out butter lemon sauce
-
Chicken Breast in Creamy Mushroom Sauce Chicken Breast in Creamy Mushroom Sauce
There was one night the only thing that sounded good for dinner was chicken in some sort of creamy sauce. So I made with what I had on hand. Turned out great, and I make it every so often now.
-
Tomato Curry Style Bolognese Sauce Tomato Curry Style Bolognese Sauce
I had some of"Our Café Style Tomato Curry" left over and mixed it with pasta, and it was delicious.The sauce is even better if you make it the day before.Try adding some eggplant or mushrooms delicious!You can leave out the chili powder, and just add Tabasco when you eat the pasta. Recipe by *ai*
-
Sesame and Miso Tonkatsu Sauce Sesame and Miso Tonkatsu Sauce
I wanted to make a miso tonkatsu sauce that even my miso-katsu (miso flavored pork cutlet) hating husband would enjoy...The sauce is delicious without the sesame seeds too. Recipe by Harumaki -
Easy Ravioli in a sausage, garlic, and wine sauce Easy Ravioli in a sausage, garlic, and wine sauce
I wanted ravioli but not in a heavy sauce. And not a cheese fest either. This turned out really well and I’ll be making it again☺️
-
Simple Pasta Sauce Simple Pasta Sauce
Sauce has been a staple in my family for generations. Each family member makes it a bit different. I don't give a specific serving size. This is used for a pound of pasta and sauce on the side if that helps.
-
Calamari in Tomato Sauce Pasta Calamari in Tomato Sauce Pasta
This is a recipe I just thought up.In Step 1, We're not using the tentacles, so you can reserve them for something else. You could use them though, if you don't mind them.In Step 4, be careful not to overcook the squid or it will become tough.In Step 6, you can mix the sauce and pasta together in the pan if you want. Recipe by Yuuyuu0221 -
A Crowd-Pleasing Authentic Porcini Sauce A Crowd-Pleasing Authentic Porcini Sauce
Dried porcini was super cheap at a certain wholesale store. When I used it lin ieu of mushrooms in my regular sauce, it turned out great.The only real key is to thoroughly sauté the onions.While sautéing, if at any point it looks like the onions will burn, add water.If you have enough ingredients, I recommend doubling or tripling the recipe for freezer stock.When adding using it for ravioli, be sure to finely mince the ingredients. Recipe by Eiyoushi Kanaemon -
Pasta with Tomato and Cheese Sauce Pasta with Tomato and Cheese Sauce
This delicious dish can also be served with marinated and fried chicken fillet on the side, as shown in the picture at the end.” itserve italian resturan 🍗
-
Cheese and Nuts Cream Sauce Pasta Cheese and Nuts Cream Sauce Pasta
I came across with this delicious dish while traveling, and I made my own version using cream cheese instead of mascarpone. I used store-bought pasta, so it's different from the amazing handmade pasta they make in Italy, but I think the sauce tastes very similar to the one I had.Bacon and cheese are both salty, so taste the sauce before you season it with salt and pepper.Don't overcook the pasta.I think it's tastier if you add the pasta into the sauce rather than pouring the sauce over the pasta. So we always add the pasta into the sauce at home. Recipe by Brandy -
Pesto Genovese & Bell Pepper Pasta Sauce Pesto Genovese & Bell Pepper Pasta Sauce
I made this upon request. Tomato sauce with baked paprika and homemade pesto genovese makes a really delicious sauce.There's no cheese in the pesto genovese, so I add it in.If you mix the paprika in the food processor for 10 seconds, some grains will remain. To get it smooth, alternate between on and off for a few seconds. It's plenty delicious without cream, but don't forget the olive oil. Recipe by Brandy
More Recipes
Comments