Pasta with Pea Sauce

5 from 4 votes

This Pasta with Pea Sauce is fast, creamy, and so yummy. It's also high in fiber and protein, and tastes so delicious with fresh herbs like mint!

Prep Time5

Cook Time8

Total Time13

Course: Dinner

Cuisine: American

Servings:

Calories: 316kcal

2 tablespoons olive oil
1 tablespoon minced garlic
½ cup minced onion
2 cups frozen petite peas
1 pound pasta
2 tablespoons butter
½ cup cottage cheese (or ricotta cheese)
¼ cup grated Parmesan cheese
¼ cup cream
salt, pepper, freshly grated lemon zest, minced fresh basil, minced fresh mint, crumbled goat cheese (optional as desired)

Add the olive oil to a medium skillet over medium-low heat. When warm, add the garlic and onion. Stir and cook for 2 minutes or until fragrant.
Add the peas and stir to heat through for 2 minutes. Turn off the heat.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
While the pasta cooks, add the pea mixture to a blender along with the butter, cottage cheese, Parmesan cheese, and cream. Blend the sauce very smooth, adding up to ¼ cup of the pasta cooking water as needed to make a very smooth sauce.
Drain the pasta and return to the pot.
Add as much of the sauce as you like and stir.
Serve warm with any optional toppings as desired.

- Add leftovers, once cooled, to an airtight storage container and store in the refrigerator for up to 5 days. Warm through in 15 second increments in the microwave to serve.
- Freeze the sauce in a freezer container or freezer bag, pressed flat and air removed and sealed, for up to 6 months.
- You can make the sauce up to 5 days ahead and store it in an airtight container in the refrigerator.

- Top with salt, cracked black pepper, freshly grated lemon zest, minced fresh herbs such as mint (so yummy!), or crushed red pepper as you like.

- I prefer "petite" frozen peas as they are less starchy, but regular peas work, too.
- The pasta cooking water helps ensure that the sauce is easy to blend and turns out smooth. Use a ladle or a measuring cup to remove some from the pot as the pasta cooks.
- Gluten-free: Use gluten-free pasta your family enjoys, such as the type made with chickpeas or another GF pasta.
- Dairy-free and vegan: Replace the cottage cheese with white beans and omit the cream. Add nutritional yeast for cheesy flavor.