This creamy and easyย pasta in green sauceย is equal parts delicious, nutritious, and extra satisfying thanks to feta cheese and basil! Ready in just 45 minutes, this springy pasta dish will be your new favorite way to incorporate some greens.
This creamy green sauce pasta may just be your new favorite addition to your spring meal rotation! Between the bright color, silky smooth sauce, and the delicious zesty flavors, this dish is the best green pasta recipe. The vibrant green color comes from peas and basil, and I promise, if you're not a pea-lover like me then this dish will absolutely change your mind! The peas add a bright springy flavor without being overpowering, and also make for the smoothest sauce.
There are so many tasty and healthy pasta sauce recipes out there that include green ingredients or some type of pesto, but I have to say this is definitely my favorite I've ever had! When testing this recipe, I originally used broccolini but found that it didn't create the creamy sauce I was hoping for and was a little too separated. I thought about using avocado, but avocado can take on a bitter flavor when exposed to heat. Eventually I decided to try out peas as the main green ingredient, and then added feta to add both creaminess, sharpness, and a little tang! When I was trying that combo, I physically had to stop myself from just eating the creamy green pasta sauce with a spoon!
If you're looking for another spring recipe we think you'll love our Pickle Grilled Cheese, or if you're in the mood for another satisfying and nutritious meal then be sure to try out our Buffalo Chicken Rice Bowls with Cucumber.
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Why You'll Love this Green Pasta
- It's got an incredible umami flavor!ย If you've been into the recent feta recipes over the years then I think you'll love this salty and creamy recipe that has the best flavor pairings from the green ingredients.
- It's a great way to get in some greens.ย Between the frozen peas and basil, this tasty recipe also incorporates some green nutrients.
- It's ready in just 45 minutes.ย If you're looking for a spring recipe to add into your easy dinner rotation, then this one that's ready in under an hour is perfect.
Ingredients for this Dish
This pasta with green sauce has a relatively short list of ingredients which should be easy to find in stores.
- Olive oilย - Used for sautรฉing the shallot and garlic and for adding to the green sauce to assist with making it super smooth.
- Shallotย - Make sure to sautรฉ the shallots in some of the olive oil prior to adding them to the other sauce ingredients so that the onion flavor is not overpowering.
- Garlicย - Just a few garlic cloves that are also sautรฉed first.
- Peasย - The use of frozen peas makes this recipe perfect for any time of year! You'll cook the peas first and then blanch them to ensure they stay bright green.
- Linguine or preferred pasta shapeย - I find long pasta shapes pair best with the sauce but if you prefer to use a shorter pasta of choice you may just end up with some leftover sauce.
- Basilย - Fresh basil adds some extra green color and lots of flavor! I haven't tried it, but I think if you need a substitute for the basil then baby spinach would probably work well. In terms of other fresh herbs, I think fresh parsley or fresh cilantro would likely add too strong a flavor, so I think basil is the better option.
- Fetaย - Adds a touch of creaminess, saltiness, and helps make this green sauce SO smooth! I recommend buying the feta in a block as opposed to the pre-crumbled option.
- Parmesan cheeseย - Adds an extra sharp flavor. Be sure to freshly grate the parmesan as pre-shredded or pre-grated cheese will lead to a sauce that is grainy and not as smooth.
- Lemon juiceย - Fresh lemon juice adds a little extra brightness and helps keep the sauce green! I think lime juice would also work well if you only have limes.
See recipe card below for quantities.
Step by Step Instructions
This is an easy recipe with simple steps!
Step 1: Sautรฉ the shallots and garlic.ย Heat 2 teaspoons olive oil in a medium skillet over medium heat. Add the shallot and garlic and sautรฉ, stirring often, until the shallot is translucent and soft, about 5-7 minutes. Remove from heat and set aside.
Step 2: Cook and blanch the peas.ย Bring a large pot of water to a boil and fill a separate medium bowl with ice water. Salt the boiling water then add the peas, cooking for 5-7 minutes until they are defrosted and start to float. Remove the peas with a slotted spoon and drop them into the ice water bowl. Return the remaining water in the pot to a boil.
Step 3: Cook the pasta.ย Once the water has returned to a boil, add the linguine and cook until just al dente.ย
Step 4: Blend the sauce ingredients while the pasta cooks.ย Meanwhile, add the shallot and garlic mixture (don't wash the skillet yet), the cooked peas, basil, feta, parmesan, lemon juice, remaining 3 tablespoons of olive oil, and salt and pepper to a high-powered blender. Blend until as smooth as possible.
Step 5: Finish the sauce.ย Once the pasta is almost cooked, remove about 1 cup of the pasta water. Add ยผ cup of the water to the blender and blend until the green sauce is smooth. Add additional pasta water if needed until the sauce is very smooth but not watery.
Step 6: Toss the cooked pasta with the sauce.ย Set the skillet used to sautรฉ the shallots and garlic back over low heat. Drain the pasta and add it to the skillet, then pour in the green sauce. Swiftly toss the sauce with the pasta, adding additional pasta water as needed until the sauce is silky and coating the pasta.
Step 7: Finish the dish.ย Plate the pasta and top it with additional feta and basil if desired.
Tips for Making this Pasta in Green Sauce
- If you want the sauce to be super green then make sure to use frozen green peas and blanch them after cooking them. Canned peas are often a more yellow color so I don't recommend using those.
- I don't recommend substituting the feta for anything else as it really helps to create the smoothest and most flavorful green sauce. It might be the best part of this dish!
- You'll need to add some of the pasta water to the green sauce in order for it to be a pourable consistent, but make sure to add a little at a time because once you add too much the sauce won't cling to the pasta as well! You can always add more once you're tossing the pasta with the sauce in the skillet so I don't recommend adding too much to the blender.
FAQs
A food processor should work well, just make sure whichever you use is high-powered with a sharp blade. If the sauce still looks a little spotty and not a completely even-colored green once blended, just continue blending it on high until it is completely smooth and combined.
Thanks to the peas and other sauce ingredients I think this pasta dish could definitely be a meal on its own, but I also think some toasted pita bread or naan would also be a delicious side for scooping up any extra green sauce left on your plate!
If you're looking to add some heat to this green sauce I would recommend adding either crushed red pepper flakes or some slices of jalapeรฑo peppers or Serrano peppers to the blender.
Yes, I think the green sauce can definitely be prepared in advance, and once room temperature stored in an airtight container for about 3-4 days in the refrigerator before tossing it with the cooked pasta.
Storing and Freezing
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat leftovers in a skillet with a little water (my preferred method to make the sauce silky again) or in the microwave.
I haven't tried freezing this pasta recipe, but if you do just make sure it's in an airtight container. I would recommend defrosting it first in the refrigerator then reheating as listed above.
Did you try this recipe? If so please leave a โญ๏ธ rating and/or comment below! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
๐ Recipe
Pasta in Green Sauce
Ingredients
- 2 teaspoons + 3 tablespoons olive oil
- 1 shallot finely chopped
- 2 cloves garlic minced
- 2 cups peas frozen
- 8 ounces linguine or preferred pasta shape (see note)
- 1 ยฝ cups basil packed, plus additional for topping
- 1 cup feta crumbled, plus additional for topping
- ยฝ cup parmesan freshly finely grated (see note)
- juice of 1 lemon
- kosher salt
- black pepper
Instructions
- Heat 2 teaspoons olive oil in a medium skillet over medium heat. Add the shallot and garlic and sautรฉ, stirring often, until the shallot is translucent and soft, about 5-7 minutes. Remove from heat and set aside.2 teaspoons + 3 tablespoons olive oil, 1 shallot, 2 cloves garlic
- Bring a large pot of water to a boil and fill a separate medium bowl with ice water. Salt the boiling water then add the peas, cooking for 5-7 minutes until they are defrosted and start to float. Remove the peas with a slotted spoon and drop them into the ice water bowl. Return the remaining water in the pot to a boil.2 cups peas
- Once the water has returned to a boil, add the linguine and cook until just al dente.8 ounces linguine
- Meanwhile, add the shallot and garlic mixture (don't wash the skillet yet), the cooked peas, basil, feta, parmesan, lemon juice, remaining 3 tablespoons of olive oil, and salt and pepper to a high-powered blender. Blend until as smooth as possible.1 ยฝ cups basil, 1 cup feta, ยฝ cup parmesan, juice of 1 lemon, kosher salt, black pepper, 2 teaspoons + 3 tablespoons olive oil
- Once the pasta is almost cooked, remove about 1 cup of the pasta water. Add ยผ cup of the water to the blender and blend until the green sauce is smooth. Add additional pasta water if needed until the sauce is very smooth but not watery.
- Set the skillet used to sautรฉ the shallots and garlic back over low heat. Drain the pasta and add it to the skillet, then pour in the green sauce. Swiftly toss the sauce with the pasta, adding additional pasta water as needed until the sauce is silky and coating the pasta.
- Plate the pasta and top it with additional feta and basil if desired.
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