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This simple, creamy Lemon Parmesan Pasta with Spring Peas is springtime in a bowl! The lemony flavour and spring peas add a brightness to this dish that makes me think of sunshine. The sauce is made without heavy cream, making it a healthy version of a creamy pasta dish.
This pasta dish was first published on my site on May 21, 2019. It was one of my first recipes and photos taken when I started this blog just one month earlier. In the last 2 years, I have learned so much about photography and just had to revisit this recipe and reshoot it!
The recipe for this pasta dish is pretty much identical to the original one I published 2 years ago, with the exception of the removal of chicken from the recipe. I removed the chicken from the recipe to keep it vegetarian and allow you to add your own favourite protein to it. I often make it without any proteins (as a side dish to our main course) but have also made this pasta as our main course using whatever protein we have on hand. Chicken and shrimp are a favourite of ours but feel free to use what you like.
This dish has always been a hit in our home. My husband absolutely loves peas and we add them everywhere we can! Myself, I am obsessed with all things lemon and so this is the perfect marriage of our two favourites. They come together in all this carby glory, because let’s be honest, who doesn’t love a good a pasta dish? We certainly do! So here we are. With the most perfect springtime pasta recipe our carb-loving, pea and lemon-loving hearts could ask for. Pure sunshine on a plate!
Fill a large pot with water and set to high heat. When the water is boiling, add the pasta and boil until al dente. Cooking time will depend on the type of pasta you choose.
Pasta and peas is a balanced dish, which means it's always on the menu for the young'uns, though it also strikes a chord in adults. A fundamental of the Mediterranean diet, pasta and peas was born from the Italian peasant traditions that relied on vegetables for protein to compensate for the scarce availability of meat – and the philosophy lends itself to today.
Combining two ingredients like pasta (a source of carbohydrates with a low glycemic index) and legumes like peas (a source of vegetable protein) not only results in a nutritionally balanced dish, but also provides amino acids necessary for a healthy diet. In fact, the amino acids missing in the legumes are supplied by the pasta and vice versa.
You can prepare pasta and peas several ways, and we’ve selected three classic methods that you can use as inspiration for your own variations and ideas. You can use fresh, frozen, dried, or steamed peas – even peas preserved in jars or cans. Fresh and dried peas will require preliminary boiling, while frozen or preserved legumes can be cooked directly in the pan.
This classic dish adds a lovely, salty, pork flavor to the pasta dish. To make it, just brown pancetta (or bacon) in a non-stick pan with 1 Tsp. olive oil per person. Once the pancetta turns golden brown, add the peas. Let the peas and pancetta (or bacon) cook well, stirring and turning the pancetta over from time to time. Once cooked, switch off the heat, but cover with a lid to keep it warm while the (short) pasta cooks in boiling salted water. Drain the pasta al dente and mix with the peas and pancetta. Serve with ground black pepper.
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