20 Minute Snap Pea Pasta

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This Snap Pea Pasta is truly one of my most favorite spring-inspired meals I’ve made to date. It’s simple, loaded with flavor from a few key ingredients and can come together in less than 15 minutes! It’s perfect for stay at home life!

Snap Pea Pasta from www.whatsgabycooking.com (@whatsgabycookin)


 

When you’re making a meal that has minimal ingredients, it’s all about layering in flavor and that starts with the base. The buttery, olive oil-y base already starts things off on the right foot. Add to that some finely sliced snap peas, plenty of garlic and shallot and some red pepper flakes and you could just eat that straight out of the pan like a side dish. In fact, I’ve done that on many occasions. And we all know by now that carbs make life better, right? So I added some pasta and cheese to the mix to make it a complete meal.

Snap Pea Pasta from www.whatsgabycooking.com (@whatsgabycookin)

Ingredients

  • Butter with Olive Oil & Sea Salt
  • Sugar Snap Peas
  • Garlic Cloves
  • Shallot
  • Red Pepper Flakes
  • Salt & Pepper
  • Pecorino Romano Cheese
  • Lemon
  • Casarecce Pasta

How to Make Snap Pea Pasta

Start by melting the butter in a large skillet over medium-high heat. Add the snap peas, garlic, shallot and red pepper flakes; sauté for 4-5 minutes. Once the garlic is fragrant and the snap peas are lightly sautéed turn off the heat and add the cheese, lemon juice, lemon zest, salt and pepper.

Meanwhile cook the pasta according to the package directions, drain, and add the cooked pasta to the skillet with the snap peas. Taste and adjust seasoning.

Variations and Substitutions

Butter with Olive Oil & Sea Salt - If you don't have it you can absolutely substitute this for salted butter or olive oil.

Snap Pea Pasta - While snap peas are the star of this pasta you could use asparagus instead.

Pecorino Romano Cheese - Parmesan cheese would be a great swap.

Casarecce Pasta - Feel free to use any pasta shape here.

Tips & Tricks

This Snap Pea Pasta is truly perfect. The snap peas are lightly sautéed in butter so they retain a bit of a bite and then doused with all the extra seasoning to really make this a pasta dish that shines! It's an easy meal to prep ahead for lunches throughout the week and would be delicious served warm, cold as a pasta salad, or at room temperature.

FAQ's

How long do leftovers last?

Leftovers will keep for up to 3-5 days when refrigerated in an airtight container.

What kind of pasta did you use?

I used Casarecce pasta for this recipe but you could also use Penne, Fusilli, Orecchiette, or Cavatelli for this Snap Pea Pasta recipe.

Snap Pea Pasta from www.whatsgabycooking.com (@whatsgabycookin)

More Pea Pasta Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

Snap Pea Pasta

Author: Gaby Dalkin
4.8 from 30 votes
This Snap Pea Pasta is the perfect quick and easy 20 minute spring recipe to make your whole family happy!!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 people

Ingredients
  

  • cup Land O Lakes® Butter with Olive Oil & Sea Salt
  • 1 pound sugar snap peas, thinly sliced
  • 4 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • ¼ teaspoon red pepper flakes
  • Kosher salt and freshly cracked black pepper to taste
  • cup finely grated Pecorino Romano cheese, plus more to finish (or parmesan cheese) 
  • 1 lemon, zested and juiced
  • 10 ounces pasta

Instructions
 

  • Heat the butter with olive oil & sea salt in a large skillet over medium-high heat. Add the snap peas, garlic, shallot and red pepper flakes; sauté for 4-5 minutes until garlic is fragrant and the snap peas are lightly sautéed. Season with salt and pepper. 
  • Turn heat off and add cheese, lemon juice and lemon zest. 
  • Cook the pasta according to the package directions. Drain and add the cooked pasta to the skillet with the snap peas. Taste and adjust seasoning. 

Notes

  • Leftovers will keep for up to 3-5 days when refrigerated in an airtight container.

Nutrition Information

Calories: 496kcal | Carbohydrates: 66g | Protein: 16g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 234mg | Potassium: 469mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1783IU | Vitamin C: 84mg | Calcium: 172mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

28 Comments

  1. 5 stars
    OMG amazing! I added some chopped prosciutto, deglazed with a little white wine and chicken broth to sauce it up a bit. Since I'm low carb right now I used angel hair shiritaki noodles and it subbed beautifully! Thank you Gaby for this fast delicious dish.❤️

  2. I would love to make this recipe but what would be a substitute for the Land O Lakes butter with olive oil and sea salt?

    Many thanks!

4.77 from 30 votes (13 ratings without comment)

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