Pasta with Pea Sauce | #WeekdaySupper #ChooseDreams

 

One of the things that American Family Insurance has teamed up with us to do is to share ways to make our favorite dishes healthier. Another is to find ways to sneak the veggies into dishes, like I did with the veggie packed cake recipe that I recently shared. In keeping with that theme, I’m sharing a super simple pasta dish with you. This pasta dish makes it incredibly easy to sneak in the veggies, because the sauce is made almost entirely of my favorite green veggie – peas!

This dish is not only perfect for a weekday supper because it is quick, but it is also a “hot & humid“ kind of supper, because it is a cool pasta dish.

Tender pasta with a light and fresh pea sauce, sprinkled with tangy feta cheese for a green & cheerful meal.

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To begin, start a pot of salted water for your pasta. Place 1 ½ cup of fresh or frozen peas in a metal strainer or sieve.

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When your water begins to boil, place the strainer of peas in the water and cook for one minute. Remove them from the pot and run under cold water to stop cooking. Place the peas in your blender.

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Pour in 8 ounces of pasta into the pot and begin cooking according to package directions. I used pipe rigate, but you can use shells, orecchiette or something similar.

To the blender, add a half cup of water, the juice of half a lemon, a half teaspoon each of salt & pepper and a tablespoon of parsley. Blend these together until smooth.

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When your pasta is nearly done cooking, toss in another cup of peas and cook those with the pasta during the last minute of cooking.

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Drain the pasta and peas and run them under cold water to cool.

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Place the pasta & peas in a serving bowl.  Add in the pea sauce and stir to combine.

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Fold in some crumbled feta cheese and top with a bit of fresh parsley for garnish.

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Enjoy!

Pasta with Pea Sauce 1

Pasta with Pea Sauce

Pasta with Pea Sauce

Tender pasta with a light and fresh pea sauce, sprinkled with tangy feta cheese for a green & cheerful meal

Ingredients

  • 8 ounces pipe rigate (or similar pasta suche as orecchiette or shells)
  • 2 1/2 c fresh or frozen peas, divided
  • 1/2 c water
  • 2 Tb lemon juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 Tb parsley (plus extra for garnish)
  • 1/2 c crumbled feta cheese

To begin, start a pot of salted water for your pasta. Place 1 ½ cup of fresh or frozen peas in a metal strainer or sieve. When your water begins to boil, place the strainer of peas in the water and cook for one minute. Remove them from the pot and run under cold water to stop cooking. Place the peas in your blender. Pour in the pasta into the pot and begin cooking according to package directions. I used pipe rigate, but you can use shells, orecchiette or something similar. To the blender, add in the water water, the juice of half a lemon, salt & pepper and parsley. Blend these together until smooth. When your pasta is nearly done cooking, toss in another cup of peas and cook those with the pasta during the last minute of cooking. Drain the pasta and peas and run them under cold water to cool. Place the pasta & peas in a serving bowl. Add in the pea sauce and stir to combine. Fold in some crumbled feta cheese and top with a bit of fresh parsley for garnish.

Enjoy!

http://thefoodiearmywife.com/pasta-with-pea-sauce/

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Looking for more quick and easy answers for #WeekdaySupper?  Check out what’s on the menu for this week, from our fantastic contributors! Also, check out the #WeekdaySupper Pinterest board for more ideas.

Monday – Blueberry Chicken and Rice by Cindy’s Recipes and Writings

Tuesday – Greek Chicken and Orzo Salad by The Girl In The Little Red Kitchen

Wednesday – Sesame Salad with Edamame by Ruffles & Truffles

Thursday – Portuguese Flank Steak by Family Foodie

This post is sponsored by American Family Insurance. All opinions are my own.

Comments

  1. says

    I believe I found the way to get my husband to eat green peas. Of course I’ll have to leave the whole ones out but I won’t tell him the details of the sauce. Wonderful way to sneak in veggies!

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