Creamy Green Pea Pasta
FAQ
Do I have to use an egg?
Yes. The egg is what brings the sauce together, giving it a silky texture that coats the pasta just right.
What pasta works best?
Small shapes like orecchiette, mini shells, or tubetti work perfectly because they scoop up the sauce.
Can I use frozen peas?
Absolutely! Add a minute or two to the simmering time so they soften completely.
Do I have to strain the puree?
No, straining makes it extra smooth.
Creamy Green Pea Pasta
This creamy green pea pasta is a family favourite, and honestly, I get why. Sweetgreen peas, plenty of Parmesan, and perfectly cooked pasta come together in the easiest, most comforting way possible. It’s one of those weeknight meals that feels special without any fuss, Just grab a fork and dig in.
Equipment
- Blender or Food processor
- Fine mesh strainer (optional)
Ingredients
- 2-2½ cups Pasta like Orecchiette, Shells or Tubetti pasta (mini tubes) which ever pasta you like will work
- 1½ cups green peas
- ¼ onion finely chopped
- 2 cloves garlic minced
- 1 egg
- ½ cup Parmesan freshly grated
- 3 tbsp extra virgin olive oil
- salt to taste
- freshly cracked pepper
- 4-5 cups salted boiling water
- Fresh Parsley or Basil for garnish
- Freshly grated parmesan for garnish
Instructions
- Warm the olive oil in a large over medium-low heat.
- Once the oil has been heated, add the onion and sprinkle with a pinch of salt, cook stirring occasionally, until the onion becomes slightly translucent. (about 3 to 4 minutes.)
- Add the garlic and cook for an additional minute or until fragrant.
- Now add the peas with another large pinch of salt and 3 cups of the boiling water (just enough to cover the peas) increase the heat to medium and simmer until the peas are soft. (about 8 minutes.)
- While the peas are simmering, transfer three-fourths of the pea mixture to a blender (or food processor) and blend until smooth.
- Once smooth, use a spoon to help pass the pea puree through the fine mesh strainer, back into the pot (see note #1.)
- Add the pasta pack into the pea purée along with 2 cups of the boiling water.
- Cook until the pasta is al dente, (see not #2.) making sure to stir frequently. Add more boiling water as needed to keep the pasta cooking and the pea sauce nice and smooth.
- While the pasta is still cooking, whisk together the egg and freshly grated Parmesan.
- Remove the pot from the heat and stir the egg and cheese mixture into the pasta.
- Adjust seasoning to taste.
- Serve the creamy green pea pasta garnished with Italian parsley or Basil & freshly grated Parmesan cheese.
Notes
- Egg: Using a whole egg gives the sauce a silky, creamy texture without tasting eggy.
- Pasta Water: Keep extra pasta water on hand to loosen the sauce if it thickens too much.
- Straining the pea purée is optional, it makes the sauce extra smooth, but leaving it slightly chunky adds texture.
- Stir continuously off the heat when adding the egg mixture to prevent scrambling.
- This recipe is easy to double or triple, just scale the ingredients and use a large enough pot.
- Al dente pasta should be tender but still have a bit of bite — never soft or chalky.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- Reheat over low heat on the stovetop, adding a splash of water if needed to bring the sauce back together.
Tried this recipe?
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