Pasta with Peas
This Pasta with Peas recipe features a lemon-spiked, velvety sauce that coats gluten-free pasta. Broccoli, peas, and plenty of parmesan come together for a quick and easy dinner.
Ingredients
- ½ cup raw cashews
- 1 box whole grain penne or pasta of choice
- 2 tablespoons olive oil
- 3 medium cloves garlic , minced
- 2 cups chopped broccoli
- Juice from one medium-large lemon
- ¼ teaspoon fine grain sea salt
- ⅙ teaspoon freshly ground black pepper , plus more to taste
- 1 cup frozen peas , thawed
Instructions
- Place cashews in a bowl, cover with boiling water, and soak for at least 15 minutes, then drain and blend in a high-speed blender with 1/2 cup water until smooth.
- Cook the pasta according to package directions and reserve one cup of cooking water while draining.
- In a large frying pan, heat olive oil on medium. When hot, add the garlic and cook, stirring occasionally, for about two minutes. Add the broccoli and cook a few minutes more.
- Stir in the lemon juice, salt, pepper, and a ladle of the pasta water. Cook, stirring occasionally, until the liquid has mostly evaporated, about 3 minutes. Add the cashew sauce and about 1/2 cup of the pasta water, then add the cooked pasta and peas. Reduce heat to low. Stir gently until the pasta is coated with sauce, adding additional pasta water as needed to make sure the sauce coats all of the pasta.
- Taste and add additional salt and pepper if desired.
Nutrition
Calories: 140kcalCarbohydrates: 11gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 109mgPotassium: 229mgFiber: 3gSugar: 3gVitamin A: 368IUVitamin C: 36mgCalcium: 24mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!