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Peas & Pasta

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My grandparents used to keep two huge deep freezers in their basement where they stored bags and bags of the fruit and vegetables they picked in summertime. I cherish the memories of me and my cousins sitting around shelling peas (which my grandparents would buy by the hundreds from the U-pick farm in Starlight, Indiana). Sure we kids were an excellent source of free labor, but what did we know? We had a blast. Life just seemed so much slower and easier back then, when you could sit around with your family and have a lot of laughs enjoying such simple pleasures.

A couple of weeks ago, I saw a one pound bag of freshly shelled spring peas being sold by one of the farmers at our local farmer's market and I was elated. To me, the farmer's market has become the second best thing to a U-pick farm for me. As much as I love the idea of sitting around with my kids picking fresh peas out of their pods, it's not something we can realistically do on a regular basis. So being able to enjoy and provide my family with farm fresh peas and not have to invest all of that time and labor is a life saver.

Most kids I know love peas because of their vibrant green color, soft texture and sweet flavor. Bursting with 8 vitamins and 7 nutrients -- including Vitamin K, folic acid, B6 and dietary fiber -- peas are a great veggie choice for kids.

Instead of incorporating them into a dish with a ton of other ingredients, spring peas get to be the star of this simple recipe. From start to finish, you can have this meal on the table in less then 15 minutes with happy faces all around -- no child labor necessary!!

This recipe is part of Food Network's Summer Fest. Check out all the other awesome recipes below!

Dishin & DishesSmashed Pea Bruschetta with Mint
Feed Me PhoebeSweet Pea and Green Onion Soup
Taste With the EyesPeas and Pasta with a Garlicky Yogurt Sauce and Smoky Walnuts
DevourQuick Salad with Peas
Napa Farmhouse 1885Pasta with Spring Peas, Mushrooms and Greens
Red or Green?Szechuan Spring Peas, Asparagus, Pine Nuts and Brown Rice Salad
Blue Apron BlogSweet Corn & Pea Fritters with Pea Tendril Salad
Pinch My SaltHomemade Tuna Noodle Casserole
Domesticate MeClean Out Fridge Frittata
Virtually HomemadeSummer Lasagna with Skinny Alfredo Sauce
The Sensitive EpicurePea Puree with Roasted Salmon and Chives
Daily*DishinMarinated Spring Pea Salad
The Heritage CookPea, Potato and Bacon Salad with Lemon Vinaigrette
FN DishFavorite Shelled Pea Sides

Peas & Pasta  (Serves 4-6)

  • Cook Time: 10 mins,
  • Rating:
    Rate this recipe
My grandparents used to keep two huge deep freezers in their basement where they stored bags and bags of the fruit and vegetables they picked in summertime. I cherish the memories of me and my cousins sitting around shelling peas (which my grandparents...

Ingredients

  • 1 pound pasta, i used campanelle (they look like little bugles)
  • 2 cups fresh or frozen peas
  • 1/2 cup parmesan cheese, grated
  • 3 tablespoons olive oil
  • 1 teaspoon salt

Preparation

  1. 1. Bring 4-6 quarts of salted water to a boil and cook the pasta according to package directions.
  2. 2. In the last 3 minutes of cooking the pasta, add the peas to the pasta and boiling water.
  3. 3. Drain the peas and the pasta reserving a 1/4 cup of the pasta water.
  4. 4. Pour the pasta, peas, parmesan cheese, salt, olive oil, and reserved water back into the pot or into a bowl and stir to combine.
  5. 5. Serve.
Peas & Pasta

Nutrition Information

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Comments






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  4. napa farmhouse 1885/diane

    July 1, 2013 at 1:56 pm

    love the simplicity of your dish…and the peas in the pasta look beautiful!

  5. Phoebe

    June 27, 2013 at 9:41 am

    So simple, so delicious.

  6. Pingback: Favorite Shelled Pea Sides — Summer Fest | Cooking Bookmarks

  7. Nicole

    June 26, 2013 at 1:21 pm

    What an adorable little dish of pasta! Peas and pasta were two of my favorite things when I was a kid :-)

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  9. Lori Lynn

    June 26, 2013 at 11:06 am

    Hey :) We both did peas & pasta for #Summerfest. Cool! Can’t beat that combo.
    LL

  10. Pingback: Sweet Corn & Pea Fritters with Pea Tendril Salad | Blue Apron Blog

  11. Pingback: peas & pasta, garlicky yogurt sauce, smoky chile walnuts • Taste With The Eyes • where the image is meant to titillate and inspire the cook

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  14. Karen

    May 25, 2011 at 11:32 am

    I think I’m going to add tofu.

  15. Justine

    April 12, 2011 at 3:37 pm

    This is one of the first recipes that I tried from your blog. My little guy loves it!

  16. Erin

    January 24, 2011 at 5:38 pm

    So funny christine I was going to ask the same question….can this dish be frozen??

    • catherine

      January 27, 2011 at 12:02 pm

      I don’t see why not, just let it cool then freeze and then when ready just thaw and reheat :)

  17. Christine

    January 19, 2011 at 10:33 pm

    Catherine,
    Can this dish be frozen? I am struggling to find a variety of lunches to send along with my daughter to her dayhome every day. I was hoping that I could half the recipe and then divide into dishes and freeze.

  18. spynomad

    October 8, 2010 at 6:52 pm

    Great meal, not only did my 18 month old enjoy it so did I! So easy and so tasty!!

  19. christy spurrier

    July 8, 2010 at 7:50 pm

    Thought I had some sauce in the fridge. I went to get it out and….no sauce. I quickly ran to the computer and your website! Searched pasta and sure enough…I had the ingredients for this! My boys loved it:) Thank you for such simple, fast, and easy recipes!!!!!!

  20. Amna

    June 17, 2010 at 9:21 am

    My hubby enjoyed this as well as my fifteen month old son.Plus, it was super easy to make! Thanks for a great one!

  21. isabella

    June 1, 2010 at 10:26 pm

    it is very good i made it with my kids since i saw your website for memorial day and they were sucking theyre finger s! thats how they reacted and tell you the truth my daughter is not a fan of peas

  22. Mary Bernardo

    May 21, 2010 at 9:51 am

    If you make it with tomato sauce – it’s so much better!

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