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!
Table of Contents
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.
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.
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
Ingredients
- ⅓ 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
- ⅓ 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
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
Made this tonight for dinner. So easy to make and the flavor is absolutely delicious!
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.❤️
Yummy spring meal!
Perfect spring meal!
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!
any butter works!
Light and bright and delicious!