33+ Delicious Spring Pea Pasta Recipes to Celebrate the Season

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Spring is a time of renewal, with fresh ingredients making their way into kitchens around the world.

One of the standout stars of the season is the sweet, tender spring pea.

From savory dishes to refreshing salads, peas bring a burst of flavor and color that brightens any meal.

One of the best ways to incorporate them into your springtime cooking is through pasta.

Whether you’re craving a creamy pesto pasta, a light lemon-garlic sauce, or a hearty dish with crispy prosciutto, spring pea pasta is a versatile, easy-to-make dish that can be enjoyed by everyone.

In this article, we’ve compiled 33+ spring pea pasta recipes to inspire your next meal.

These recipes combine the sweetness of spring peas with a variety of flavors, creating vibrant dishes that are as delicious as they are beautiful.

From light vegetarian options to indulgent pasta dishes that include bacon or creamy sauces, this list has something for every palate.

Plus, spring pea pasta recipes are quick to make, making them ideal for both weeknight dinners and springtime gatherings.

Read on to discover the best ways to showcase spring peas in your pasta dishes.

33+ Delicious Spring Pea Pasta Recipes to Celebrate the Season

With these 33+ spring pea pasta recipes, you can bring the best of spring to your table in a variety of ways.

Whether you prefer a fresh, light dish or something a little more decadent, the combination of spring peas and pasta will always be a winning choice.

These recipes offer endless variations, from creamy sauces to crunchy toppings, and they’re packed with flavor and nutrients.

Perfect for celebrating the season, these dishes are sure to become new favorites in your springtime cooking rotation.

So gather your ingredients, toss up a delicious pasta, and enjoy the vibrant flavors of spring in every bite!

Spring Pea Pesto Pasta

This vibrant and fresh Spring Pea Pesto Pasta is a delightful spring dish that combines sweet peas, fresh herbs, and creamy cheese into a flavorful pesto sauce. Served with your favorite pasta, this dish is light yet satisfying, making it perfect for a warm weather meal. The peas lend a touch of sweetness and the pesto brings an aromatic herbaceous note that pairs wonderfully with the pasta.

Ingredients:

2 cups fresh or frozen peas
1/2 cup fresh basil leaves
1/4 cup grated Parmesan cheese

1/4 cup olive oil
2 tablespoons lemon juice
2 cloves garlic

1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound pasta (spaghetti or fusilli work well)

Extra Parmesan for garnish

Instructions:

Bring a pot of salted water to a boil. Add the peas and cook for 2-3 minutes until tender. Drain the peas, reserving a small cup of the cooking water.

In a food processor, combine the peas, basil, Parmesan, garlic, lemon juice, salt, and pepper. Pulse to form a rough paste.
With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth. If the pesto is too thick, add a bit of the reserved pea water to reach your desired consistency.
Cook the pasta according to package directions. Drain and toss it with the pea pesto, adding more pasta water if needed to coat evenly.

Serve with a sprinkle of extra Parmesan and a few fresh basil leaves for garnish.

This Spring Pea Pesto Pasta is a refreshing and delicious way to enjoy the bright flavors of spring. The sweet peas give the pesto a creamy texture, while the Parmesan adds depth of flavor. It’s a quick and easy dish that’s perfect for a weeknight meal or even a casual dinner party. The simplicity of the ingredients allows the freshness of the peas to shine, making this a crowd-pleaser every time.

Creamy Spring Pea and Ricotta Pasta

This creamy Spring Pea and Ricotta Pasta is a comforting yet light pasta dish that captures the essence of spring with its tender peas and silky ricotta sauce. With just a few ingredients, this dish delivers a satisfying creamy texture balanced by the freshness of the peas. It’s an excellent choice for a wholesome meal that feels indulgent without being too heavy.

Ingredients:

1 pound pasta (penne or linguine work best)
2 cups fresh peas (or frozen)

1 cup ricotta cheese
1/2 cup heavy cream
1/4 cup grated Parmesan cheese

1 tablespoon olive oil
2 cloves garlic, minced
Zest of 1 lemon

Salt and pepper to taste
Fresh mint or basil for garnish

Instructions:

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. In the last 2 minutes of cooking, add the peas and let them cook with the pasta. Drain and set aside, reserving some pasta water.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the ricotta and heavy cream to the skillet, stirring to combine. Let it cook for 3-4 minutes, allowing the sauce to thicken slightly. Add the grated Parmesan cheese and stir until melted.

Toss the cooked pasta and peas into the creamy sauce, adding a little pasta water if needed to loosen the sauce. Season with salt, pepper, and lemon zest to taste.
Serve the pasta in bowls, garnished with fresh mint or basil and a sprinkle of Parmesan cheese.

This creamy Spring Pea and Ricotta Pasta offers a perfect balance of richness and lightness. The ricotta provides a creamy base, while the peas add a burst of freshness, making this dish perfect for spring. With the addition of lemon zest and fresh herbs, the flavors pop in every bite. It’s a dish that’s both elegant and simple, ideal for a spring evening when you want something comforting but not too heavy.

Spring Pea and Lemon Garlic Pasta

For a simple yet flavorful pasta, the Spring Pea and Lemon Garlic Pasta is a go-to dish that’s packed with bright, zesty flavors. The peas are sautéed with garlic and tossed in a tangy lemon sauce, making it the perfect dish to welcome the warm days of spring. This recipe is ideal for a light lunch or dinner and can be made in just 20 minutes.

Ingredients:

1 pound pasta (spaghetti, fettuccine, or your choice)

2 cups fresh peas (or frozen)
4 tablespoons olive oil
3 cloves garlic, minced

Zest and juice of 1 lemon
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste

Fresh parsley or basil for garnish
Grated Parmesan cheese for serving

Instructions:

Cook the pasta according to package instructions. Drain, reserving some pasta water.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the peas and sauté for another 3-4 minutes until they’re bright green and tender. Season with salt, pepper, and red pepper flakes (if using).

Add the cooked pasta to the skillet with the peas, along with the lemon zest and juice. Toss to combine, adding reserved pasta water as necessary to create a light sauce.
Garnish with fresh herbs and Parmesan cheese before serving.

This Spring Pea and Lemon Garlic Pasta is a celebration of spring’s vibrant flavors. The lemon adds a tangy brightness that perfectly complements the sweetness of the peas, while the garlic infuses the dish with a savory depth. With just a handful of ingredients, this pasta is quick, easy, and full of flavor, making it an excellent option for busy days when you still want something fresh and satisfying. Whether served as a standalone dish or paired with a light protein, it’s sure to be a favorite.

Spring Pea and Asparagus Pasta with Parmesan Cream Sauce

This Spring Pea and Asparagus Pasta with Parmesan Cream Sauce is a luxurious dish that combines the sweetness of fresh peas and tender asparagus with a rich, creamy Parmesan sauce. It’s the perfect way to enjoy the seasonal vegetables of spring in a comforting yet elegant pasta dish. With its smooth sauce and vibrant colors, this recipe is sure to become a springtime favorite.

Ingredients:

1 pound pasta (fettuccine or linguine work great)

2 cups fresh peas
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 cup heavy cream

1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
2 cloves garlic, minced

1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley or basil for garnish

Lemon zest (optional)

Instructions:

Cook the pasta according to the package instructions. In the last 3-4 minutes of cooking, add the peas and asparagus to the boiling water to blanch them. Drain the pasta and vegetables, reserving some pasta water.

In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes, stirring frequently, until the sauce thickens slightly.
Stir in the grated Parmesan cheese and season with salt and pepper. Add the cooked pasta and vegetables to the sauce, tossing gently to coat. If the sauce is too thick, add a little reserved pasta water to achieve your desired consistency.

Serve the pasta topped with fresh herbs and a sprinkle of lemon zest for added brightness.

This Spring Pea and Asparagus Pasta with Parmesan Cream Sauce is a perfect way to highlight spring’s vibrant vegetables in a creamy, indulgent sauce. The fresh peas and asparagus add a crisp, light texture that balances beautifully with the richness of the Parmesan cream. It’s an elegant dish that is still easy enough to prepare on a busy weeknight, making it a go-to recipe for spring meals. The optional lemon zest adds a refreshing touch that brightens up the dish, making it an absolute crowd-pleaser.

Spring Pea and Bacon Pasta

The Spring Pea and Bacon Pasta combines the smoky richness of bacon with the sweetness of peas in a savory pasta dish. The crisp bacon is the perfect complement to the peas, and the creamy sauce brings everything together in a harmonious way. This dish offers the best of both worlds, making it a hearty yet refreshing meal for any occasion.

Ingredients:

1 pound pasta (penne or rigatoni)
4 slices bacon, chopped

2 cups fresh peas (or frozen)
1/2 cup heavy cream
1/4 cup grated Parmesan cheese

2 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper to taste

Fresh parsley for garnish

Instructions:

Cook the pasta according to package directions. Drain, reserving some pasta water.

In a large skillet, cook the chopped bacon over medium heat until crisp, about 5-6 minutes. Remove the bacon from the skillet and set aside, leaving some bacon fat in the pan.
In the same skillet, add olive oil and garlic. Sauté for 1-2 minutes until the garlic is fragrant.
Add the peas to the skillet and cook for 3-4 minutes until tender.

Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook until the sauce thickens slightly. Season with salt and pepper to taste.
Add the cooked pasta to the skillet, tossing to combine and coat the pasta with the sauce. Add a bit of reserved pasta water if needed to adjust the sauce’s consistency.
Top the pasta with the crispy bacon and garnish with fresh parsley before serving.

This Spring Pea and Bacon Pasta is a rich and savory dish that perfectly balances the flavors of smoky bacon and sweet peas. The creamy sauce envelops the pasta and peas, making each bite comforting and flavorful. The crispy bacon adds a delightful crunch and depth of flavor that takes this dish to the next level. It’s a great option for a casual dinner with family or friends, and the combination of ingredients ensures that it’s a recipe everyone will love.

Lemon Spring Pea Pasta Salad

This Lemon Spring Pea Pasta Salad is a refreshing and light dish that is perfect for spring picnics or gatherings. The pasta salad is made with vibrant peas, fresh herbs, and a tangy lemon vinaigrette that brings all the flavors together. It’s a great make-ahead option that can be served chilled, making it ideal for meal prep or a potluck dish.

Ingredients:

1 pound pasta (rotini or farfalle)
2 cups fresh peas (or frozen)
1/4 cup olive oil

2 tablespoons fresh lemon juice
Zest of 1 lemon
1 teaspoon Dijon mustard

1 tablespoon honey
2 tablespoons fresh parsley, chopped
1 tablespoon fresh mint, chopped

Salt and pepper to taste

Instructions:

Cook the pasta according to package directions. In the last 2 minutes of cooking, add the peas and cook until just tender. Drain and let the pasta and peas cool to room temperature.

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper to make the dressing.
In a large bowl, combine the cooked pasta and peas with the chopped parsley and mint. Pour the dressing over the salad and toss gently to coat.
Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld together.

Serve chilled, garnished with additional herbs if desired.

This Lemon Spring Pea Pasta Salad is a light, zesty dish that’s perfect for warmer weather. The combination of sweet peas, fresh herbs, and tangy lemon creates a refreshing salad that’s both satisfying and healthy. It’s versatile enough to serve as a side dish or a main course and can be made in advance, making it an ideal choice for gatherings or meal prepping. With its bright, vibrant flavors, this pasta salad is a delightful way to enjoy the best of spring’s produce.

Spring Pea and Goat Cheese Pasta

The Spring Pea and Goat Cheese Pasta brings together the sweet, crisp taste of fresh peas with the creamy, tangy richness of goat cheese. Tossed with a simple garlic and olive oil sauce, this dish offers a balance of flavors that are light yet indulgent. The addition of goat cheese melts into the warm pasta, creating a luscious coating that pairs perfectly with the vibrant green peas. It’s an easy-to-make dish that’s both satisfying and refreshing for spring.

Ingredients:

1 pound pasta (tagliatelle or penne works well)
2 cups fresh peas (or frozen)

4 ounces goat cheese, crumbled
2 tablespoons olive oil
2 cloves garlic, minced

1/4 teaspoon crushed red pepper flakes (optional)
Salt and freshly ground black pepper to taste
Fresh basil or parsley for garnish

Instructions:

Cook the pasta according to package instructions. In the last 3 minutes of cooking, add the peas to the boiling water. Drain the pasta and peas, reserving some pasta water.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add the cooked pasta and peas to the skillet. Toss to combine with the garlic and olive oil.
Stir in the crumbled goat cheese, allowing it to melt and create a creamy sauce. If the sauce is too thick, add a little reserved pasta water to achieve the desired consistency.
Season with salt, pepper, and crushed red pepper flakes (if using). Garnish with fresh basil or parsley before serving.

This Spring Pea and Goat Cheese Pasta is the perfect way to enjoy the seasonal sweetness of peas combined with the creamy tang of goat cheese. The goat cheese melts beautifully into the pasta, creating a smooth, velvety sauce that enhances the peas’ natural flavor. It’s an easy yet elegant dish, ideal for a weeknight dinner or a special spring meal. The fresh herbs add a final burst of flavor, making this pasta both delicious and visually appealing.

Spring Pea, Mint, and Feta Pasta

The Spring Pea, Mint, and Feta Pasta combines the natural sweetness of peas with the refreshing taste of mint and the briny richness of feta. This dish is a perfect springtime treat, offering a vibrant flavor profile with every bite. The mint provides a cool and herbaceous note, while the feta cheese adds a salty contrast to the sweetness of the peas. This dish is light, easy to prepare, and a great way to enjoy the flavors of the season.

Ingredients:

1 pound pasta (spaghetti or fusilli)
2 cups fresh peas (or frozen)
1/2 cup crumbled feta cheese

1/4 cup fresh mint, chopped
2 tablespoons olive oil
1 tablespoon lemon juice

1 teaspoon lemon zest
Salt and freshly ground black pepper to taste

Instructions:

Cook the pasta according to package instructions. In the last 2 minutes of cooking, add the peas to the water. Drain the pasta and peas, reserving some pasta water.
In a large bowl, combine the cooked pasta and peas. Drizzle with olive oil, lemon juice, and lemon zest, tossing to coat.
Add the crumbled feta cheese and chopped mint to the pasta, gently stirring to incorporate.
Season with salt and pepper to taste, and add reserved pasta water if needed to create a light sauce.
Serve the pasta garnished with additional mint and feta if desired.

This Spring Pea, Mint, and Feta Pasta is a simple yet flavorful dish that celebrates the best of spring. The peas provide a sweet, fresh base, while the mint brings a cool, refreshing element, and the feta adds a savory depth. This combination of flavors creates a dish that’s perfect for any occasion, whether you’re enjoying a light lunch or serving it as a side at a spring dinner. It’s a vibrant, easy-to-make recipe that will quickly become a favorite in your springtime repertoire.

Spring Pea and Lemon Ricotta Pasta

Spring Pea and Lemon Ricotta Pasta is a bright and creamy dish that combines the freshness of peas with the tang of lemon and the smoothness of ricotta cheese. This pasta is simple yet packed with flavor, offering a satisfying balance of creaminess and zest. The ricotta coats the pasta beautifully, while the lemon adds a refreshing burst of citrus. This is the perfect recipe for a light yet indulgent meal that highlights the flavors of spring.

Ingredients:

1 pound pasta (spaghetti, penne, or your choice)
2 cups fresh peas (or frozen)
1/2 cup ricotta cheese
Zest and juice of 1 lemon
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
Fresh basil or parsley for garnish

Instructions:

Cook the pasta according to package instructions. In the last 2 minutes of cooking, add the peas to the water. Drain and set aside, reserving some pasta water.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the ricotta cheese, lemon zest, and lemon juice, cooking for another 2-3 minutes until the ricotta softens and forms a creamy sauce.
Add the cooked pasta and peas to the skillet, tossing gently to coat with the ricotta mixture. Add reserved pasta water as needed to adjust the sauce’s consistency.
Stir in the grated Parmesan cheese and season with salt and pepper to taste. Garnish with fresh basil or parsley before serving.

This Spring Pea and Lemon Ricotta Pasta is a delightful, creamy dish with a zesty citrus kick. The ricotta provides a soft and creamy texture that complements the sweet peas perfectly, while the lemon adds a refreshing tang that enhances the entire dish. It’s a great option for a light spring dinner or a special meal for guests. With its easy-to-make nature and balance of flavors, this pasta is sure to become a new favorite in your recipe collection.

Spring Pea and Pesto Pasta

Spring Pea and Pesto Pasta is a vibrant, flavorful dish that brings together the creamy sweetness of fresh peas with the rich, herbaceous taste of pesto. The pesto sauce, made with fresh basil, garlic, and pine nuts, coats the pasta beautifully, creating a dish that’s full of fresh, springtime flavors. This easy-to-make recipe is perfect for when you want a quick, yet satisfying meal that showcases the best of the season.

Ingredients:

1 pound pasta (fusilli or farfalle work great)
2 cups fresh peas (or frozen)
1/2 cup pesto (store-bought or homemade)
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions:

Cook the pasta according to package instructions. In the last 2 minutes of cooking, add the peas to the boiling water and cook them together with the pasta. Drain, reserving some pasta water.
In a large bowl, toss the cooked pasta and peas with pesto, olive oil, and Parmesan cheese.
If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Season with salt and pepper to taste, then garnish with fresh basil before serving.

Spring Pea and Pesto Pasta is a bright, flavorful dish that combines the natural sweetness of peas with the vibrant, herbal richness of pesto. This pasta is a celebration of spring ingredients, offering a fresh and satisfying meal that’s both light and indulgent. The pesto sauce ties everything together, making this a perfect dish for any spring gathering or a quick weeknight dinner. It’s simple, yet bursting with flavor, and will surely become a go-to recipe during the spring season.

Spring Pea and Ricotta Gnocchi Pasta

Spring Pea and Ricotta Gnocchi Pasta is a light, comforting dish that combines pillowy ricotta gnocchi with sweet peas in a simple garlic-butter sauce. The homemade ricotta gnocchi provides a delicate, fluffy texture that complements the peas perfectly, while the garlic and butter sauce adds depth and richness. This dish is a wonderful way to enjoy spring peas, and the gnocchi gives it an elevated, hearty touch.

Ingredients:

1 package ricotta gnocchi (or homemade if preferred)
2 cups fresh peas (or frozen)
4 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil for garnish

Instructions:

Cook the gnocchi according to package instructions. In the last 2 minutes of cooking, add the peas to the water to blanch them. Drain and set aside, reserving some pasta water.
In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the cooked gnocchi and peas to the skillet, tossing gently to coat with the garlic butter sauce.
Stir in the Parmesan cheese, season with salt and pepper to taste, and add reserved pasta water as needed to adjust the sauce’s consistency.
Serve with a sprinkle of additional Parmesan cheese and fresh basil for garnish.

Spring Pea and Ricotta Gnocchi Pasta is a luxurious yet simple dish that takes advantage of fresh spring produce. The light ricotta gnocchi provide a soft, delicate base that pairs beautifully with the fresh peas. The garlic butter sauce adds just the right amount of richness without overpowering the dish, making it a perfect way to celebrate the season. This recipe is ideal for a cozy dinner or to impress guests with a dish that feels indulgent yet easy to prepare.

Spring Pea and Spinach Pasta with Balsamic Glaze

Spring Pea and Spinach Pasta with Balsamic Glaze is a fresh, vibrant dish that highlights the earthy flavors of spinach and the sweet crunch of peas. Tossed in a light olive oil and garlic sauce, this pasta is finished with a drizzle of balsamic glaze, which adds a tangy sweetness that elevates the entire dish. It’s a quick and healthy recipe that’s perfect for a light, yet satisfying spring meal.

Ingredients:

1 pound pasta (penne or spaghetti)
2 cups fresh peas (or frozen)
2 cups fresh spinach, roughly chopped
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon balsamic glaze
Salt and freshly ground black pepper to taste
Fresh basil or Parmesan for garnish

Instructions:

Cook the pasta according to package instructions. In the last 2 minutes of cooking, add the peas to the water. Drain the pasta and peas, reserving some pasta water.
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the spinach and cook for 2-3 minutes, just until it wilts.
Add the cooked pasta and peas to the skillet, tossing to combine. Add reserved pasta water if needed to create a light sauce.
Drizzle with balsamic glaze, then season with salt and pepper to taste.
Garnish with fresh basil or Parmesan before serving.

This Spring Pea and Spinach Pasta with Balsamic Glaze is a simple yet flavorful dish that makes the most of fresh, seasonal ingredients. The combination of peas and spinach provides a fresh, vibrant base, while the balsamic glaze adds a tangy sweetness that ties the dish together. It’s a healthy, light pasta that’s perfect for a spring lunch or dinner. With minimal ingredients and quick preparation, this recipe is a great option when you want a delicious, satisfying meal in a short amount of time.

Spring Pea and Asparagus Pasta

Spring Pea and Asparagus Pasta is a bright and fresh dish that celebrates the flavors of spring. The combination of tender asparagus and sweet peas adds a satisfying crunch and sweetness to the pasta, making it perfect for a seasonal meal. Tossed with a simple lemon garlic sauce and topped with Parmesan, this dish is light yet full of flavor. It’s an ideal choice for a light dinner or to serve as a side dish at a spring gathering.

Ingredients:

1 pound pasta (linguine or fettuccine)
1 bunch asparagus, cut into 1-inch pieces
2 cups fresh peas (or frozen)
2 tablespoons olive oil
2 cloves garlic, minced
Zest and juice of 1 lemon
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
Fresh parsley for garnish

Instructions:

Cook the pasta according to package instructions. In the last 3 minutes of cooking, add the asparagus and peas to the water. Drain the pasta, asparagus, and peas, reserving some pasta water.
In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the cooked pasta, asparagus, and peas to the skillet, tossing to combine with the garlic and olive oil.
Stir in the lemon zest and juice, then add reserved pasta water to create a light sauce.
Season with salt and pepper to taste and toss with grated Parmesan.
Garnish with fresh parsley and serve.

Spring Pea and Asparagus Pasta is the perfect dish to highlight the fresh, bright flavors of spring. The tender asparagus and sweet peas add a delightful texture to the pasta, while the lemon garlic sauce enhances the natural flavors. Finished with Parmesan and parsley, this pasta is both light and satisfying, making it an excellent option for a spring dinner or lunch. It’s quick, easy to prepare, and captures the essence of the season.

Creamy Spring Pea and Lemon Pasta

Creamy Spring Pea and Lemon Pasta is a rich yet refreshing dish that brings together the creaminess of a simple sauce with the zesty brightness of lemon. Fresh peas add sweetness and color, while the tangy lemon and a touch of Parmesan give the pasta a burst of flavor. The creamy sauce is light enough for spring but still indulgent, making this pasta a perfect balance of fresh and comforting flavors.

Ingredients:

1 pound pasta (rigatoni or spaghetti)
2 cups fresh peas (or frozen)
1/2 cup heavy cream
Zest and juice of 1 lemon
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
Fresh basil or mint for garnish

Instructions:

Cook the pasta according to package instructions. In the last 2 minutes of cooking, add the peas to the water. Drain, reserving some pasta water.
In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the heavy cream, lemon zest, and lemon juice to the skillet, stirring to combine. Let the cream simmer for a minute or two.
Add the cooked pasta and peas to the skillet, tossing to coat in the creamy sauce.
Stir in the grated Parmesan cheese, adding reserved pasta water if needed to adjust the sauce’s consistency.
Season with salt and pepper, then garnish with fresh basil or mint before serving.

Creamy Spring Pea and Lemon Pasta is the perfect balance of rich and refreshing. The creamy sauce provides a comforting base while the lemon adds a burst of brightness that lifts the dish. The peas bring sweetness and a pop of color, making this pasta both visually and flavorfully pleasing. It’s a versatile recipe that works well for a cozy dinner or as a showstopper for a spring gathering, offering a sophisticated yet approachable take on seasonal pasta.

Spring Pea and Cherry Tomato Pasta

Spring Pea and Cherry Tomato Pasta is a colorful, light dish that brings together the natural sweetness of peas and tomatoes with a garlicky olive oil sauce. The cherry tomatoes burst in the heat of the pan, releasing their juices, while the peas add a delightful crunch. Tossed with pasta and fresh herbs, this dish is simple to prepare and perfect for a spring dinner that’s full of vibrant flavors and textures.

Ingredients:

1 pound pasta (spaghetti or farfalle)
2 cups fresh peas (or frozen)
1 pint cherry tomatoes, halved
3 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
Fresh basil or parsley for garnish
Grated Parmesan cheese for serving

Instructions:

Cook the pasta according to package instructions. In the last 2 minutes of cooking, add the peas to the water. Drain, reserving some pasta water.
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the halved cherry tomatoes to the skillet and cook for 4-5 minutes, until they begin to soften and release their juices.
Add the cooked pasta and peas to the skillet, tossing to combine with the tomatoes and garlic.
Season with salt and pepper to taste, adding reserved pasta water to create a light sauce if necessary.
Garnish with fresh basil or parsley and serve with grated Parmesan.

Spring Pea and Cherry Tomato Pasta is a light and flavorful dish that brings the essence of spring to your plate. The combination of sweet peas, juicy tomatoes, and fresh herbs creates a vibrant, satisfying meal. The olive oil and garlic sauce ties everything together without overpowering the freshness of the ingredients. This dish is quick to prepare, making it perfect for a busy weeknight or a casual spring gathering. It’s an easy, fresh recipe that’s sure to become a favorite during the warmer months.

Spring Pea and Mint Pasta

Spring Pea and Mint Pasta is a refreshing, light dish that combines the sweetness of fresh peas with the cool, aromatic flavor of mint. Tossed in a simple olive oil and lemon sauce, this dish offers a perfect balance of herbal, citrusy, and sweet notes. It’s ideal for springtime when you want a light, but satisfying pasta that’s bursting with fresh, seasonal flavors. The addition of Parmesan adds richness, making it a well-rounded meal.

Ingredients:

1 pound pasta (penne or spaghetti)
2 cups fresh peas (or frozen)
1/4 cup fresh mint leaves, chopped
2 tablespoons olive oil
Zest and juice of 1 lemon
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
Fresh mint leaves for garnish

Instructions:

Cook the pasta according to package instructions. In the last 2 minutes of cooking, add the peas to the water. Drain, reserving some pasta water.
In a large skillet, heat olive oil over medium heat. Add the cooked pasta and peas to the skillet, tossing gently.
Stir in the lemon zest, lemon juice, and chopped mint. Toss again to combine.
Add reserved pasta water as needed to create a light sauce. Season with salt and pepper.
Garnish with fresh mint leaves and grated Parmesan cheese before serving.

Spring Pea and Feta Pasta

Spring Pea and Feta Pasta is a delightful combination of sweet peas and tangy feta, tossed in a light olive oil and garlic sauce. The creamy feta contrasts beautifully with the fresh peas, creating a balanced and satisfying meal. The addition of fresh herbs like parsley or dill enhances the flavors, making this pasta a vibrant and refreshing dish. It’s a simple yet flavorful option for any springtime meal.

Ingredients:

1 pound pasta (farfalle or orecchiette)
2 cups fresh peas (or frozen)
1/2 cup crumbled feta cheese
3 tablespoons olive oil
2 cloves garlic, minced
1/4 cup fresh parsley or dill, chopped
Salt and freshly ground black pepper to taste
Fresh lemon juice (optional)

Instructions:

Cook the pasta according to package instructions. In the last 2 minutes of cooking, add the peas to the water. Drain, reserving some pasta water.
In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the cooked pasta and peas to the skillet, tossing gently to combine.
Stir in the crumbled feta cheese and fresh herbs. Add reserved pasta water if needed to help the ingredients come together.
Season with salt, pepper, and a squeeze of fresh lemon juice, if desired.
Serve immediately, garnished with additional herbs or feta, if desired.

Spring Pea and Feta Pasta is a fresh and satisfying dish that brings together the natural sweetness of peas with the creamy tang of feta cheese. The garlic olive oil sauce is light yet flavorful, and the fresh herbs add a delightful pop of color and taste. This recipe is perfect for a spring dinner or to bring to a potluck, offering a combination of simplicity and bold flavor that’s sure to please everyone. It’s an easy-to-make dish that highlights the best of the season’s ingredients.

Spring Pea and Parmesan Orzo Pasta

Spring Pea and Parmesan Orzo Pasta is a creamy, comforting dish that highlights the sweetness of fresh peas and the nutty richness of Parmesan. The orzo pasta, which resembles small grains of rice, offers a unique texture that complements the peas perfectly. This simple, one-pan dish is quick to prepare and makes for a perfect light dinner or side dish for spring meals. The addition of fresh basil or mint can elevate the dish with herbal notes.

Ingredients:

1 pound orzo pasta
2 cups fresh peas (or frozen)
1/2 cup grated Parmesan cheese
3 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
Fresh basil or mint for garnish

Instructions:

Cook the orzo according to package instructions. In the last 2 minutes of cooking, add the peas to the water. Drain, reserving some pasta water.
In a large skillet, heat the butter and olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the cooked orzo and peas to the skillet, tossing gently to combine.
Stir in the grated Parmesan cheese and reserved pasta water as needed to achieve a creamy consistency.
Season with salt and pepper, and garnish with fresh basil or mint before serving.

Spring Pea and Parmesan Orzo Pasta is a delightful, creamy dish that’s perfect for showcasing fresh, springtime ingredients. The small, rice-like orzo pasta soaks up the Parmesan sauce beautifully, while the peas add sweetness and crunch. The addition of butter and olive oil creates a rich and comforting texture, while fresh herbs offer a vibrant finish. This dish is ideal for a quick weeknight dinner or as a side dish to complement other spring meals. It’s a light, flavorful option that’s easy to prepare and full of seasonal goodness.

Lemon Garlic Spring Pea Pasta

Lemon Garlic Spring Pea Pasta is a quick and vibrant dish that highlights the fresh flavors of spring. The combination of garlic, lemon, and sweet peas creates a bright, zesty sauce that perfectly complements the pasta. Simple yet full of flavor, this dish is ideal for a light dinner or a side to your springtime meals. The hint of Parmesan adds a touch of richness, making this a well-rounded and satisfying meal.

Ingredients:

1 pound pasta (spaghetti or fusilli)
2 cups fresh peas (or frozen)
2 tablespoons olive oil
4 cloves garlic, minced
Zest and juice of 1 lemon
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
Fresh parsley for garnish

Instructions:

Cook the pasta according to package instructions. In the last 2 minutes of cooking, add the peas to the water. Drain, reserving some pasta water.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the cooked pasta and peas to the skillet, tossing to combine with the garlic.
Stir in the lemon zest and juice, adjusting the consistency with reserved pasta water as needed.
Season with salt and pepper to taste, and toss with grated Parmesan cheese.
Garnish with fresh parsley and serve immediately.

Lemon Garlic Spring Pea Pasta is a quick and refreshing dish that’s full of fresh, springtime flavors. The garlic and lemon add a zesty kick, while the peas provide a pop of sweetness and color. Tossed with Parmesan, this pasta is perfectly balanced and satisfying, making it a great choice for a light yet flavorful meal. It’s easy to prepare and a wonderful way to embrace the flavors of the season.

Spring Pea and Pesto Pasta

Spring Pea and Pesto Pasta is a delicious, flavorful dish that combines the richness of pesto with the light, sweet taste of fresh peas. The creamy pesto sauce, made from basil, pine nuts, and Parmesan, coats the pasta perfectly, while the peas add texture and a burst of freshness. It’s a perfect meal for spring, combining the bold flavors of pesto with seasonal ingredients for a satisfying and hearty dish.

Ingredients:

1 pound pasta (penne or farfalle)
2 cups fresh peas (or frozen)
1/2 cup homemade or store-bought pesto
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Fresh basil leaves for garnish

Instructions:

Cook the pasta according to package instructions. In the last 2 minutes of cooking, add the peas to the water. Drain, reserving some pasta water.
In a large bowl, combine the cooked pasta and peas with pesto. Add olive oil and reserved pasta water as needed to create a smooth, creamy sauce.
Toss with grated Parmesan cheese and season with salt and pepper to taste.
Garnish with fresh basil leaves and serve.

Spring Pea and Pesto Pasta brings together the best of spring with its fresh, flavorful ingredients. The pesto sauce adds a rich, herbal kick, while the peas provide sweetness and crunch. This dish is satisfying yet light, and it’s perfect for a spring lunch or dinner. The quick prep time and ease of making it, paired with the vibrant taste, make it an ideal recipe for busy days when you want something both simple and flavorful.

Spaghetti with Spring Peas and Crispy Prosciutto

Spaghetti with Spring Peas and Crispy Prosciutto is an elegant yet simple pasta dish that combines the lightness of peas with the savory richness of crispy prosciutto. The contrast in textures—the tender peas, the crunch of prosciutto, and the smoothness of the pasta—creates a delightful eating experience. This dish is elevated with a lemony garlic sauce that ties all the flavors together, making it perfect for a dinner that’s both light and indulgent.

Ingredients:

1 pound spaghetti
2 cups fresh peas (or frozen)
6 slices prosciutto
2 tablespoons olive oil
2 cloves garlic, minced
Zest and juice of 1 lemon
Salt and freshly ground black pepper to taste
Fresh basil for garnish
Grated Parmesan cheese for serving

Instructions:

Preheat the oven to 375°F (190°C). Lay the prosciutto slices on a baking sheet and bake for 10-12 minutes, or until crispy. Remove from the oven and set aside.
Cook the spaghetti according to package instructions. In the last 2 minutes of cooking, add the peas to the water. Drain, reserving some pasta water.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the cooked pasta and peas to the skillet, tossing to combine.
Stir in the lemon zest and juice, adding reserved pasta water to adjust the sauce’s consistency.
Break the crispy prosciutto into pieces and toss it into the pasta. Season with salt and pepper to taste.
Garnish with fresh basil and grated Parmesan cheese before serving.

Spaghetti with Spring Peas and Crispy Prosciutto is a sophisticated yet easy-to-make dish that highlights the bright flavors of spring. The peas bring sweetness, while the crispy prosciutto adds a savory crunch that elevates the entire dish. The lemony garlic sauce ties everything together, making it a perfect meal for any occasion. Whether you’re hosting a spring dinner party or enjoying a cozy night at home, this pasta is sure to impress with its vibrant flavors and textures.

Note: More recipes are coming soon!

33+ Delicious Spring Pea Pasta Recipes to Celebrate the Season