Pasta with Three Peas Great for Summer
Bright, fresh, and bursting with the flavors of summer, this Pasta with Three Peas recipe is a light yet satisfying dish perfect for warm-weather dining. Featuring the vibrant trio of sweet peas, sugar snap peas, and snow peas, this recipe celebrates the season's produce with a delightful mix of textures and colors. Tossed with al dente pasta and a simple sauce of olive oil, garlic, lemon zest, and juice, this dish is elevated with fresh basil and a generous sprinkling of Parmesan cheese. Ready in just 30 minutes, it's an ideal quick meal for busy summer evenings or a crowd-pleasing option for picnics and gatherings. Plus, it's versatile—serve it warm or at room temperature for ultimate convenience. This pasta is a true celebration of summer's bounty!
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Recipe Information
Ingredients
- 12 ounces penne or fusilli pasta
- 1 cup sweet peas (fresh or frozen)
- 1 cup sugar snap peas
- 1 cup snow peas
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 cup fresh basil leaves, chopped
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, prepare the peas. If using fresh sweet peas, blanch them in boiling water for 1 minute, then transfer to an ice bath. For sugar snap peas and snow peas, trim the ends and remove any strings before slicing them in half on a diagonal.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
Add the snap peas and snow peas to the skillet and sauté for 2-3 minutes until they are just tender but still crisp. Stir in the sweet peas and cook for another minute to warm them through.
Stir the lemon zest, lemon juice, and reserved pasta water into the skillet. Allow the mixture to simmer for 1 minute, combining the flavors.
Add the cooked pasta to the skillet and toss well to evenly distribute the peas and sauce. Stir in the chopped basil and grated Parmesan cheese. Season with salt and black pepper to taste.
Serve the pasta warm or at room temperature, garnished with additional Parmesan cheese and fresh basil if desired. Enjoy your summer-inspired dish!
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 857 mg | 37% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 6.9 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 324 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
