Print
Pasta with Spinach and Green Pea Sauce
Pasta is tossed with spinach and a green pea sauce then topped with feta cheese and pine nuts. It is vegetarian, delicious, and nutritious too.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Ingredients
- 1 1/2 cups fresh or frozen green peas
- 3 tablespoons vegetable broth or water
- 1 tablespoon chopped fresh tarragon*
- Zest of 1 lemon about 1 1/2 teaspoons
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 garlic clove chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces small shell pasta such as orecchiette
- 4 ounces baby spinach
- 1 ounce feta cheese crumbles
- 2 tablespoons toasted pine nuts
Instructions
-
Bring a large pot of water to a boil. Place peas in a strainer and set in boiling water for 1 minute. Rinse peas with cold water. Add salt to the boiling water for cooking pasta.
-
Place 1 cup peas in a blender and reserve remaining peas. Add vegetable broth, tarragon*, lemon zest, lemon juice, olive oil, garlic, salt, and pepper to the blender. Blend until smooth.
-
Cook the pasta in boiling salted water according to package instructions.
-
Place spinach in a large bowl while the pasta is cooking. Drain pasta and place on top of spinach. Toss to let the warm pasta wilt the spinach slightly.
-
Add pea sauce and toss to coat spinach and pasta. Add reserved peas and gently toss to combine.
-
Sprinkle feta and pine nuts on top. Serve immediately.
Recipe Notes
*Fresh tarragon has a strong flavor. For a milder tarragon accent, add a little at a time to the blender and taste after each addition. Use only the amount for your taste preference.