Green Pea Pasta
Green Pea Pasta is a simple and delicious one-pan meal that comes together in 30 minutes! Perfect for a weeknight dinner and makes great leftovers!
As the warmer weather makes its way in, I love cooking light and refreshing meals. The sauce we are making to go along with the green peas and pasta is perfect and reheats well without separately like other creamy sauces.
The prosciutto adds a little protein and the saltiness compliments the other ingredients well. Even though prosciutto is considered ham, you could also substitute small ham chunks if that’s what you have on hand.
Even your picky eaters (maybe adults too) who refuse to eat peas by themselves will love this recipe. Mixing in small amounts of veggies with other foods is a great way to introduce new ingredients, while still getting nutrition from vegetables.
If you have leftover peas you want to use up, try my Green Peas Curry for something different!
Ingredients Needed
- whole-wheat spaghetti
- extra-virgin olive oil
- onion or shallot
- whole milk or half-and-half
- frozen peas
- prosciutto
- Lemon zest and juice
- Salt and pepper
- grated parmesan cheese
How to Make Green Pea Pasta
Add the oil to a large skillet over medium heat and saute the onions until they are translucent.
Pour in the milk. Then add the peas and prosciutto. Bring the mixture to a simmer and cook until the peas are warmed through.
Add the lemon juice, zest, salt, and pepper.
Place the cooked spaghetti in the pan along with the grated parmesan cheese, and sauce.
Slowly add in the reserved pasta water until the sauce has reached your desired consistency.
Storing and Reheating
Keep the leftovers in the refrigerator for up to 4 days.
To reheat, place the green pea pasta back in a skillet and cook on low heat until warm all of the way through. If need you can a little water, broth, or milk to make it a little saucier.
Tips for Making and Variations
- Cook the pasta until al dente. Once you add it back to the skillet it will continue to cook.
- You can use any long pasta you would like.
- Frozen peas work the best, but if you don’t have those you can also use canned.
- To make this recipe gluten-free, use gluten-free pasta.
- Want to make it cheesier? Add more parmesan just before serving to individual bowls.
- This carbonara-like recipe goes well with a small dinner salad, soup, or bread.
- Swap the prosciutto for bacon or pancetta if desired.
- Leave out the protein and serve alongside your favorite salmon, chicken, or beef recipe as a side dish idea.
More Pasta and Homemade Sauce Recipes To Try
- Miso Noodles
- Instant Pot Pasta
- Tahini Pasta
- Creamy Pumpkin Pasta Sauce with Penne
- Vegetarian Pasta Salad with Dijon Vinaigrette
- Healthy Spaghetti Sauce Marinara
- Tuna Pesto Pasta Salad
Green Pea Pasta
Ingredients
- 1 package 16 ounces whole wheat spaghetti, cooked according to package directions and reserving 1 cup of pasta water
- 1 tablespoon extra-virgin olive oil
- 1 onion or shallot diced small
- ¼ cup whole milk or half-and-half
- 10 ounces frozen peas thawed
- 2 ounces prosciutto thinly sliced
- Zest of 1 lemon
- Juice of ½ lemon
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
- ½ cup grated parmesan cheese
Instructions
- In a large skillet over medium heat, add oil. Add onion and saute till translucent, approximately 5 minutes.
- Add milk, peas, and prosciutto and bring to a simmer; cook 3 to 4 minutes till peas are warmed through.
- Add zest, juice, salt, and pepper and mix together.
- Add cooked pasta and grated parmesan to the skillet and toss with pea mixture. Add small amounts of reserved pasta water, tossing all ingredients together and heating through, till desired sauce consistency reached.
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