Creamy pea pasta with lemon and garlic

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

Melt butter in a pan and add panko breadcrumbs; stir over moderate heat until toasty brown and set aside for garnish.

Boil water in a pot, salt it, and prepare to cook pasta.

Pour 1/2 cup of heavy cream into a bowl and add lemon zest.

Squeeze in juice from half a lemon into the cream; stir to combine.

Thaw about 1.5 cups (200 grams) of frozen peas in the microwave or by covering with water.

Strain peas and cool them down with cold water and ice cubes to preserve color.

Peel and finely chop 1 clove of garlic per portion; add to the cream mixture.

Chop fresh basil and mint, then add to the cream mixture.

Cook pasta in boiling water until done, then drain.

Combine the pea mixture with the cream and stir; add cooked pasta and mix well.

Adjust the sauce with reserved pasta water if needed for consistency.

Serve immediately, garnished with toasted breadcrumbs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens