Spring Greens Pasta
Packed with vibrant greens, salty parmesan cheese, and a bright pop of lemon, this Spring Greens Pasta is the perfect spring pasta dish that feels elevated while taking under 30 minutes to prepare.
Servings 4 people
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.