Creamy Sugar Snap Pea Penne
Elevate your lunch or snack time with this delightful Creamy Sugar Snap Pea Penne recipe. Featuring vibrant, crisp sugar snap peas and al dente penne pasta tossed in a luscious garlic-infused sauce, this dish captures the essence of spring in every bite. The combination of fresh ingredients, including finely grated Parmigiano-Reggiano, brings out a rich flavor profile that complements the sweetness of the sugar snap peas. Perfect for sharing with friends or enjoying alone, this recipe is a tasty and satisfying option for anyone looking to savor the season's best produce.
4
Servings
180
Calories
7
Ingredients
Ingredients
Sugar Snap Peas
1 lb (trimmed and strings discarded)
Penne Pasta
1 lb (uncooked)
Garlic Clove
1 medium (minced and mashed to a paste with 1/2 teaspoon salt)
Extra Virgin Olive Oil
1/4 cup (for cooking and mixing)
Parmigiano-Reggiano Cheese
1 ounce (finely grated, plus additional for serving)
Salt
to taste (for seasoning)
Black Pepper
to taste (for seasoning)
Instructions
1
Bring an 8-quart pot of salted water to a boil. Add the sugar snap peas and cook for 2 minutes.
2
Using a slotted spoon, remove 1 cup of sugar snap peas and place them in a colander. Rinse under cold water to halt the cooking process. Set aside on a cutting board.
3
Continue cooking the remaining sugar snap peas in the pot for an additional 2 1/2 minutes, or until tender, then transfer them to a bowl using a slotted spoon.
4
Carefully reserve 1 cup of the cooking water from the pot and return the remaining water to a boil.
5
Add the penne pasta to the boiling water and cook until al dente according to package instructions. Drain in a colander.
6
On the cutting board, slice the reserved 1 cup of cooled sugar snap peas crosswise into 1/2-inch pieces.
7
In a blender, combine half of the cooked sugar snap peas, half of the garlic paste, 2 tablespoons of olive oil, 1/4 cup of Parmigiano-Reggiano cheese, and 1/4 cup of the saved cooking water. Blend until smooth, then strain the mixture through a medium-mesh sieve into a large bowl, using a rubber spatula to push it through.
8
Repeat the blending and straining process with the remaining sugar snap peas, adding the cut sugar snaps to the bowl afterward.
9
Toss the hot pasta in the bowl with the sugar snap sauce, adding additional cooking water as needed to achieve your desired consistency.
10
Season the dish with salt and pepper to taste, and serve with additional grated Parmigiano-Reggiano on top.
Nutrition Information
7g
Fat
24g
Carbs
6g
Protein
1.75g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Sugar Snap Pea Penne?
It is a vibrant, spring-inspired pasta dish featuring penne and fresh sugar snap peas in a smooth, garlic-infused sauce.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian as it contains no meat products.
How many calories are in one serving?
Each serving contains approximately 180 calories.
What type of pasta should I use?
The recipe calls for one pound of penne pasta.
How long do I cook the sugar snap peas?
Some peas are cooked for 2 minutes to remain crisp, while the rest are cooked for 4.5 minutes to become tender for the sauce.
Why do I need to rinse the peas in cold water?
Rinsing the peas in cold water halts the cooking process, ensuring they stay crisp for the final dish.
What is in the sauce?
The sauce is made from blended tender sugar snap peas, garlic paste, olive oil, Parmigiano-Reggiano, and pasta cooking water.
How do I prepare the garlic?
Mince one medium garlic clove and mash it into a paste with half a teaspoon of salt.
Do I need a blender for this recipe?
Yes, a blender is required to emulsify the peas and other ingredients into a smooth sauce.
How many servings does this recipe make?
This recipe yields 4 servings.
What is the fat content per serving?
There are 7 grams of fat per serving.
How much protein is in this dish?
Each serving provides 6 grams of protein.
Can I substitute the Parmigiano-Reggiano?
While Parmigiano-Reggiano is recommended for flavor, you can use a similar hard cheese or a vegan alternative.
How much fiber is in the recipe?
There is 1.75 grams of fiber per serving.
What is the purpose of straining the pea mixture?
Straining the mixture through a sieve ensures the sauce has a silky, professional consistency.
How many carbohydrates are in a serving?
There are 24 grams of carbohydrates per serving.
Should I save the pasta water?
Yes, you should reserve 1 cup of the cooking water to help blend the sauce and adjust its consistency.
What is the best way to slice the peas?
The reserved crisp peas should be sliced crosswise into 1/2-inch pieces.
Can I add extra seasoning?
Yes, the recipe suggests seasoning with salt and black pepper to taste before serving.
Is this a quick meal to prepare?
Yes, it is categorized as a quick meal and a healthy option for lunch or snacks.
What equipment do I need for the sauce?
You will need a blender, a medium-mesh sieve, and a large bowl.
What should I do with the pea strings?
The strings should be discarded after trimming the sugar snap peas.
Can I use regular olive oil?
The recipe specifically recommends extra virgin olive oil for the best flavor profile.
Is this dish served hot or cold?
It is intended to be served hot, immediately after tossing the pasta with the sauce.
What category does this recipe fall into?
It is categorized under Lunch and Snacks.
How do I adjust the sauce thickness?
You can add additional reserved cooking water to the pasta and sauce until you reach your desired consistency.
Is the garlic flavor strong?
The garlic is mashed into a paste to infuse the sauce, providing a rich but balanced flavor.
What is the serving size?
The serving size is one-fourth of the total recipe yield.
Can I use frozen sugar snap peas?
Fresh peas are recommended for the best texture and color, especially for the blanched pieces.
What should I serve on top?
The recipe suggests serving with additional grated Parmigiano-Reggiano cheese.