Ingredients:

  • 1 lb (450g) Pasta of choice
  • 1 tbsp (15g) Salt
  • 16 oz (450g) Frozen sweet peas, thawed
  • 3 tbsp (45ml) Extra virgin olive oil
  • 3 cloves (15g) Garlic, minced
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 cup (240ml) Reserved pasta water
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente. Note: Al dente means it still has a slight bite; it'll finish cooking in the sauce.
  2. Before draining, reserve 1 cup of the cloudy pasta water. Keep this handy as it's the secret to the texture.
  3. Place thawed peas, olive oil, lemon juice, and grated parmesan into a blender. Pulse until the mixture is a smooth, thick paste. Note: Add 2 tbsp of the reserved water if the blender struggles.
  4. Drain the pasta and set it aside.
  5. In the same pasta pot over medium heat, sauté minced garlic in a drizzle of oil. Cook for 60 seconds until fragrant and translucent.
  6. Pour the pea purée into the pot. Gradually stir in the reserved pasta water. Stir until the sauce is velvety and pourable.
  7. Toss the cooked pasta back into the pot.
  8. Fold gently over low heat for 1 minute until every noodle is coated.
  9. Season with salt and black pepper.