Sometimes we just need a creamy pasta, it’s good for the soul – and this creamy snap pea pasta proves it. It’s rich because of the tahini we add for the signature creaminess, but still bright and fresh and filled with spring flavors. It’s my current comfort food, and it screams “spring” to me. I just can’t get enough of this as the weather gets warmer and as we transition into summer.
Table of contents
Ingredients you will need for this spring pea pasta
Don’t skimp on any of these – all of them are equally important to getting a simple, but super flavorful result. Here’s everything this pantry pasta calls for;
- 1/4 cup extra virgin olive oil
- 1/4 tsp coriander
- 1/8 tsp nutmeg
- 1/4 tsp cumin
- 3 cloves garlic, minced
- 1 medium shallot, thinly sliced
- 2 lemons for zest and juice
- salt and pepper to taste
- 16 ounces dry pasta of choice
- 1/2 lb snap peas, ends removed and sliced vertically
- 1/4 cup tahini
Optional toppings
- 1/3 cup fresh dill, packed
- 1/4 cup freshly grated parmesan or nutritional yeast
How to make this creamy snap pea pasta
This pasta is very similar to other pasta recipes – start with the aromatics and work from there!
First, put a large pan on medium heat. Add the olive oil to the pan, then the shallot, coriander, cumin and nutmeg. Cook the shallot down until it is turning translucent, but now brown. About 3 minutes.
Add in the garlic, and zest and juice from one lemon. Lower the heat slightly and cook for another 2-3 minutes or until the garlic has mellowed. Season with salt and pepper to taste.
While this pan is going, bring a large pot of water to a boil. Salt it like the sea. Add in the pasta and cook to al dente.
When the pasta has two minutes remaining, add the snap peas into the boiling water to cook. When the pasta is done, reserve 1 cup of pasta water and drain the rest. Add the pasta and peas directly to the pan. Toss to coat in the oil and spices. Add in the tahini and a splash of pasta water and stir to emulsify. Squeeze in the juice from the second lemon. Add more pasta water as needed until you get a creamy texture.
Season to taste and top with dill and fresh parmesan. Serve warm!
Looking for similar pasta recipes?
Here are a few of my current favorites:
And that’s it for this creamy snap pea pasta!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
Spring Pea Lemon Tahini Pasta
Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 tsp coriander
- 1/8 tsp nutmeg
- 1/4 tsp cumin
- 3 cloves garlic minced
- 1 medium shallot thinly sliced
- 2 lemons for zest and juice
- salt and pepper to taste
- 16 ounces dry pasta of choice
- 1/2 lb snap peas ends removed and sliced vertically
- 1/4 cup tahini
Optional toppings
- 1/3 cup fresh dill, packed
- 1/4 cup freshly grated parmesan or nutritional yeast
Instructions
- Put a large pan on medium heat. Add the olive oil to the pan, then the shallot, coriander, cumin and nutmeg. Cook the shallot down until it is turning translucent, but now brown. About 3 minutes.
- Add in the garlic, and zest and juice from one lemon. Lower the heat slightly and cook for another 2-3 minutes or until the garlic has mellowed. Season with salt and pepper to taste.
- While this pan is going, bring a large pot of water to a boil. Salt it like the sea. Add in the pasta and cook to al dente.
- When the pasta has two minutes remaining, add the snap peas into the boiling water to cook. When the pasta is done, reserve 1 cup of pasta water and drain the rest.
- Add the pasta and peas directly to the pan. Toss to coat in the oil and spices.
- Add in the tahini and a splash of pasta water and stir to emulsify. Squeeze in the juice from the second lemon. Add more pasta water as needed until you get a creamy texture.
- Season to taste and top with dill and fresh parmesan.
- Serve warm!
I don’t even know how I ended up here, but I thought this post was great. I don’t know who you are but definitely you’re going to a famous blogger if you aren’t already 😉 Cheers!
Shallots are missing from the ingredients list.