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
My husband made this tonight. Kept the snap peas whole but added chopped garlic scapes as I'm harvesting both from the garden right now. We both LOVED it & agreed next time - capers!
Made this tonight and loved it. I put extra chil flakes to turn up the heat which it indeed did. Easy peasey …( get that)….delish
So easy to make and delicious! Lots of good flavors! Highly recommend.
One of my favorite recipes! It's light, refreshing and always a hit when I make it.
Delicious and quick dinner using my garden snap peas! I made with chickpea pasta and topped with sliced prosciutto. Yum!
This was easy and delicious. I was able to make this in my make shift kitchen in the basement while my main kitchen is under construction.
Felt light and refreshing, perfect for our warmer than usual spring weather in the PNW. I’m not fast at chopping so 1lb of snap peas took me about 20 minutes to trim ends and cut thin. Otherwise, lovely with a side salad.
I made this for dinner tonight with snap peas from my CSA box. I really enjoyed it! It was fresh and not too heavy.
Delicious! Made it for dinner tonight. Loved how the peas kept their crunch and the lemon with them was just perfect! Seventeen year old took one bite and said “this is definitely a Gaby recipe!” Smart kid! Thanks for making family dinners so yummy!
Loved those fresh crispy peas, and I'm not a big pea fan, with the zesty lemon! Fresh tasting, already shared this easy deeelish recipe!
I had some snap peas in my CSA last week that i was trying to figure out what to do with and when I saw this recipe on Insta live I knew it was fate. This was SO GOOD. I accidentally went a little heavy on the red pepper, but I fought through that because the flavor of the dish was so good. I can’t wait to see how the leftovers reheat tomorrow!
So happy to hear it! xx
If I don't have the Land O Lakes Butter with Olive Oil and Sea Salt, can you recommend a ratio of butter/evoo/sea salt?
What pasta did you use? It's gorgeous! I'm making this soon.
it was from Delallo!!
Can also use cavatapi, casarecce, Fileya, or other similar shaped pasta.
So I am thinking I will make this tonight but want to substitute local asparagus as my husband hates peas?????. Do you think that will work?
totally!! will be delish
So lovely and fresh. I can't wait to dig into this one!
I think Snap Peas are in next week's CSA share! We will try this recipe if so - thanks!