Green Pea Pasta | infinebalance #dinner #recipe #vegetarian
Print Recipe

Dinner in 30: Green Pea Pasta

Total Time20 mins


  • 1-1/2 cups vegetable stock or water with a bouillon cube added and disolved
  • 2-1/2 cups frozen green peas
  • 2 cups fresh spinach loosely packed
  • 2 tablespoons olive oil
  • 1 tablespoon pesto
  • 454 g dried fusilli pasta
  • 1 cup of crumbled feta divided
  • 1/2 teaspoon each salt and pepper
  • lemon wedges


  • Bring a large pot of water to boil for the pasta. Season generously with salt. Cook pasta according to package directions. Reserve 1/2 cup of pasta water. Drain the pasta.
  • In a medium sized pot add peas, water and bouillon cube and bring to a simmer over medium heat. Cook for 2-3 minutes then add the spinach. Cook until the spinach wilts, another minute or 2. Remove from the heat.
  • Pour the pea and spinach mixture into the jar of a blender, it may be necessary to do this in batches. Add the pesto, salt, pepper and olive oil. Vent the blender lid and cover with a kitchen towel to allow steam to escape. Blend until smooth and creamy. Taste for seasoning, add more salt if necessary.
  • In a large bowl toss cooked and drained pasta with sauce and 3/4 of a cup of feta cheese. Add some pasta water, a tablespoon at a time, only if the sauce is too thick. Serve with the remaining feta cheese and lemon wedges.


recipe adapted from Fine Cooking