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Pasta with Spinach and Green Pea Sauce | Magnolia Days

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.
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Renee


  • 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


  1. 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.
  2. 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.
  3. Cook the pasta in boiling salted water according to package instructions.
  4. 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.
  5. Add pea sauce and toss to coat spinach and pasta. Add reserved peas and gently toss to combine.
  6. 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.