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Pair Peas and Pasta for a Fast, Flavorful Spring Meal

By Cybele Tamulonis, Contributing Writer

June 8, 2025

pea pasta on pink plate with pea background graphic — Photos don’t do this vibrant dish justice. Photo by Cybele Tamulonis.

Don’t let the humble pea fool you — this pasta’s got charm. A spring staple, green peas pair beautifully with lemon, herbs, and your choice of a creamy base, whether that’s goat cheese, tofu, or classic dairy. It’s an easy, weeknight-friendly recipe that feels a little fancy. So pass the peas, please!

Ingredients

12 ounces pasta (penne, fusilli, or shells work well — or make your own)
1 tablespoon olive oil
1 small shallot or 1/2 onion, finely chopped
2 cloves garlic, minced
1 1/2 cups green peas (fresh or frozen)
1/4 cup pasta water (reserved)
1/2 cup grated Parmesan or Pecorino Romano cheese
Zest and juice of 1 lemon
1/2 cup whole milk or cream (optional for extra creaminess)*
Salt and black pepper, to taste
1/4 cup chopped fresh herbs (mint, parsley or basil — or a mix)
Pinch of red pepper flakes (optional)

Instructions

Bring a large pot of salted water to boil. Cook the pasta until al dente. Reserve 1/4 cup of the cooking water, then drain the pasta and set it aside.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the chopped shallot and cook until soft and translucent, about 2 to 3 minutes. Stir in the garlic and cook for another 30 seconds, until fragrant.
Add the green peas to the skillet and cook until just tender — about 3 minutes if fresh, a bit longer if frozen. Pour in the reserved pasta water, lemon zest and lemon juice. Stir in the milk, tofu blend or goat cheese (depending on what you’re using) and let the sauce simmer gently until it begins to thicken and coat the peas. Stir in the grated cheese if using.
Add the drained pasta to the skillet and toss well to combine, making sure the sauce evenly coats everything. Season to taste with salt, pepper and a pinch of red pepper flakes, if desired.
Just before serving, fold in the chopped herbs and serve warm.

*Milk Substitutes:
Use 1/2 cup silken tofu with a splash of lemon juice and a pinch of salt for a creamy vegan base. Or stir in 1/4 cup crumbled fresh goat cheese for a tangy, rich alternative.

Pairs Well With:

Grilled chicken, seared scallops or a crisp arugula salad with shaved fennel.

Noshing Notes:

This dish makes great leftovers. To reheat, add a splash of water or milk and warm gently on the stovetop.

Waste Not Want Not:

Store in the fridge for up to 3 days. Leftover herbs can be chopped and frozen in olive oil for future use. Extra peas? Toss them into soups or mash with lemon and garlic for a quick spread.

Cybele Tamulonis, Contributing Writer

Cybele is a writer and editor with more than 16 years in the publishing industry. An avid reader, you can usually find her with the latest new book release from the local library. She currently resides on a farm in Hardwick with her husband and four children. In her spare time, she writes historical fiction specific to New Jersey.