Growing up peas were at the top of my most hated vegetable list. At some point over the years I made peace with peas, yes I gave peas a chance (sorry, it just wrote itself). This would have to be one of my favorite ways to have them: mashed with garlic, lemon, mint and mixed in with pasta. What’s not to love? Oh and did I mention it’s super fast and super easy? Enjoy!!

Creamy One Pot Pasta with Peas and Mint

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Dinner

Cuisine California Cuisine

Servings 6

Equipment

Strainer
Pasta Pot
Zester
Masher

Ingredients

1 bag Frozen peas 10 oz.
1 lb Medium shell pasta
1/2 cup Mint leaves
4 cloves Garlic
1 Lemon zest
2 Tbsp Lemon juice
1/2 Cup Heavy cream
2 Tbsp EVOO plus more for drizzling
1 cup Grated parmesan
Fresh ground pepper to taste

Instructions

Bring a large pot of salted water to boil over high heat.
Add frozen peas. Cook until peas start to float and are tender, about 3 minutes. Using a slotted spoon, transfer peas to a large bowl, allowing water to drain back into the pot.
Bring water back to a boil and add pasta shells. Cook according to package instructions until pasta is tender but still al dente
While pasta is cooking, assemble your pea mixture. Start by setting aside about half of ½ cup mint leaves for serving; finely chop remaining mint. Add chopped mint to the bowl with peas.
Using a microplane, finely grate the lemon zest into the pea mixture, add the 2 Tablespoons of lemon juice, and 4 cloves of finely chopped garlic (I use a garlic press).
Add 1⁄2 cup cream, 2 Tbsp. oil, and 1⁄2 cup cheese to bowl with pea mixture and mash with a potato masher to break up peas. You want a mix of whole peas and smooth, mushy parts.
When pasta is finished cooking, transfer to a bowl with pea mixture (i like to reserve about ½ cup of pasta water to add into pasta to help make the sauce).
Season mixture generously with pepper and more salt, if needed, toss with a wooden spoon so hot pasta melts cheese and thickens to a creamy sauce.
Divide pasta among bowls. Top with remaining cheese and reserved mint. Drizzle with oil.