Lemon and Pea Pasta
Peas, lemon, mint and Parmesan form a fresh green sauce for shells, with some peas crushed and others left whole.
Modern01Two pea textures keep interest.
02Shells catch whole peas.
03Off-heat cheese stays smooth.
Cook it calmly.
- 01
Cook the peas
Boil half with the pasta for the final 3 minutes and the rest separately for 2 minutes.
- 02
Crush a sauce
Mash the separate peas with butter, lemon zest and pasta water.
- 03
Fill the shells
Toss pasta and whole peas through the green sauce.
- 04
Finish
Remove from heat and add Parmesan, mint and lemon juice.
Common mistakes
- Boiling peas until grey.
- Using only bottled lemon juice.
- Adding cheese over high heat.
The detail that changes the dish.
Blend briefly. A little texture belongs in this sauce.
Two pea textures keep interest.
Peas, lemon, mint and Parmesan form a fresh green sauce for shells, with some peas crushed and others left whole.
Shells catch whole peas. Off-heat cheese stays smooth.
How the ingredients carry Lemon and Pea Pasta
Blend briefly. A little texture belongs in this sauce.
Frozen peas are often sweeter and more reliable than old fresh peas.
At the table
Serve Lemon and Pea Pasta when the sauce and pasta are still properly joined. Taste before adding more salt, cheese or chilli at the table.
Later, if needed
Refrigerate for 2 days. Do not freeze assembled pasta.
Be realistic
Refrigerate for 2 days. Do not freeze assembled pasta.
Frequently asked questions
What is the key technique for Lemon and Pea Pasta?+
Blend briefly. A little texture belongs in this sauce.
What should I know before substituting ingredients?+
Frozen peas are often sweeter and more reliable than old fresh peas.
