Fresh spring peas call for a simple dish that showcases the green, sweet beauty of one of nature’s best vegetables. And nothing is better than pasta as a backdrop for highlighting those earthy peas. This vegan, gluten-free Lemony Garden Peas with Pasta dish can be prepared in under 20 minutes with only 6 ingredients (not including pantry staples). It’s as pretty to look at as it is light and delicious.

You can easily use frozen peas for this recipe too if fresh peas are not available. The pulse pasta is a gluten-free option that also provides a hearty dose of protein to this meal. But feel free to swap it out for another type of pasta. The leftovers are wonderful the next day too!

Watch Sharon make this recipe in her Instagram Live Plant-Based Cooking Show here.

Lemony Garden Peas with Pasta

• Author: The Plant-Powered Dietitian
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Description

This Lemony Garden Peas with Pasta dish can be prepared in under 20 minutes with only 6 ingredients, and it’s the perfect recipe to show case the beauty of fresh (or frozen) peas.

• 8 ounces pulse pasta (i.e., chickpea, lentil or bean)
• 3 tablespoons extra virgin olive oil
• 2 cups shelled fresh green peas (may use frozen, thawed)
• 2 cups mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons pine nuts
• 1 large lemon, juice and zest
• Salt and pepper, to taste

Instructions

1. Cook pasta in boiling water, according to package directions, just until al dente.

   Drain and set aside.

2. While the pasta is cooking, heat olive oil in a large sauté pan or skillet.
3. Add peas, mushrooms, and garlic, and sauté for 2 minutes.
4. Add pine nuts, the juice and zest of lemon, and the cooked, drained pasta. Combine well and sauté for an additional 2 minutes, just until heated through. Do not overcook peas, they should be bright green. Season as desired with salt and pepper.

Notes

Substitute any type of pasta for the pulse pasta, if desired.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 394
• Sugar: 7 g
• Sodium: 120 mg
• Fat: 19 g
• Saturated Fat: 2 g
• Carbohydrates: 45 g
• Fiber: 9 g
• Protein: 19 g

Did you make this recipe?

For other plant-based pasta recipes, check out:

Mushroom Bomb Lentil Pasta
Pasta with Marinara and Roasted Vegetables
Penne Pasta Tomato Salad with Lemon and Pistachios

This post may contain affiliate links.

For more information click here.