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 Time5minutes
Cook Time15minutes
Total Time20minutes
AuthorRenee
Ingredients
1 1/2cupsfresh or frozen green peas
3tablespoonsvegetable broth or water
1tablespoonchopped fresh tarragon*
Zest of 1 lemonabout 1 1/2 teaspoons
1tablespoonfresh lemon juice
1tablespoonolive oil
1garlic clovechopped
1/2teaspoonsalt
1/4teaspoonfreshly ground black pepper
8ouncessmall shell pasta such as orecchiette
4ouncesbaby spinach
1ouncefeta cheese crumbles
2tablespoonstoasted 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.