Spring Greens Pasta
Coming together in under 30 minutes, this Spring Greens Pasta is the perfect seasonal and healthy recipe for an elevated-feeling dinner without too much hassle. Packed with sweet peas, tangy arugula, salty parmesan, and a little lemon zest to brighten everything up, this is the perfect spring pasta dish.
Recipe Details
Ingredients
To make Spring Greens Pasta, you will need the following ingredients:
- Green Peas
- Arugula
- Garlic
- Olive oil
- Lemon zest
- Parmesan cheese
- Gluten-free fusilli pasta, or similar shape
- Sea salt & freshly cracked black pepper
*Continue scrolling for the full recipe with measurements.
How to Make Spring Greens Pasta
Blanch the Greens
To keep things super simple, this recipe uses just one pot to blanch the greens for the sauce and cook the pasta.
Bring a large pot of salted water to a boil over medium-high heat. Cook the green peas in the boiling water for two minutes. Add the arugula when there are about 30 seconds of cooking time left. Blanching the arugula helps break down a bit of the bitterness and allows the leaves to keep a vibrant green colour.
Use a slotted spoon to remove the peas and arugula from the boiling water. Transfer them to a mixing bowl, then cover with cold water and a handful of ice cubes to create an ice bath. The ice bath will stop the cooking process.
Cook the Pasta
Add the pasta into the pot of boiling water and cook according to package instructions. You want the pasta to be al dente in texture.
I love using a spiralled pasta like fusilli for this recipe because the sauce gets into all the crevices and beautifully coats the noodles.
Prepare the Spring Green Sauce
While the pasta is cooking, make the spring greens sauce. Drain the blanched peas and arugula. Make sure to squeeze out any excess water.
To a high-speed blender, add the blanched peas and arugula, garlic, olive oil, lemon zest, fresh black pepper, and a generous amount of sea salt. Blend on high until completely smooth, adding up to 1/4 cup of pasta water to thin out the sauce to your desired consistency.
Coat the Pasta in Spring Greens Sauce
Drain the pasta, then add it back to the pot. Pour over the spring greens sauce and toss well to coat. Add the grated parmesan cheese, then toss again. You want all the noodles to be evenly coated in green sauce and cheese.
Taste, then adjust the seasoning as needed. You can add a squeeze of fresh lemon juice to the pasta for a bright pop of flavour if you would like.
Serve and Enjoy!
Serve the pasta topped with freshly grated parmesan cheese and a bit of lemon zest.
Spring Greens Pasta is best when enjoyed right after cooking but will keep in the fridge for up to four days.
More Easy Spring Recipes
If you loved this Spring Greens Pasta recipe, be sure to try out these other delicious spring recipes:
Potato Crust Quiche with Spinach & Asparagus
Lemon & Herb Spatchcock Chicken
If you tried this recipe, be sure to leave a review or a comment. I love to hear from you! As always, if you make this, be sure to tag me on Instagram.
xx
Ashley
Spring Greens Pasta
Equipment
- High speed blender
Ingredients
- 1 cup frozen green peas
- 4 cups arugula
- 1 garlic clove
- 1/4 cup olive oil
- 1/2 teaspoon lemon zest
- 1/4 cup grated parmesan cheese
- Sea salt and fresh black pepper, to taste
- 3 cups gluten-free fusilli pasta, or a similar shape
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Once boiling, add the peas and blanch for 2 minutes. Add the arugula into the boiling water for 30 seconds, or until vibrant green.
- Use a slotted spoon to transfer the blanched peas and arugula to a mixing bowl. Cover with cool water and a handful of ice cubes to stop the cooking process. Add the pasta to the boiling water and cook according to package instructions.
- While the pasta is cooking, make the sauce. Drain the peas and arugula, being sure to squeeze out any excess water, then transfer to a high-speed blender. Add the olive oil, garlic, lemon zest, fresh black pepper, and a generous amount of sea salt. Blend on high until completely smooth, adding up to 1/4 cup of pasta water to help thin the sauce to your desired consistency.
- Drain the pasta, then return it to the pot. Pour over the green sauce and toss to coat the pasta. Add the grated parmesan cheese and stir again. Taste and adjust the seasoning as needed.
- Serve the pasta immediately with freshly grated parmesan and a little lemon zest.