Lemon Pasta with Peas and Mint
Ruffled chickpea pasta, sweet peas, lemon, mint, and a light Greek-yogurt sauce make a bright, creamy weeknight bowl.
By Moow Editorial ·
- Reserve pasta water before draining.
- Stir yogurt in away from direct heat to prevent splitting.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 servings
- Prep time: 12 minutes
- Cook time: 16 minutes
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 4 servings.
- Calories: 370 kcal
- Protein: 24 g
- Carbohydrates: 58 g
- Fat: 9 g
- Fiber: 14 g
- Sodium: 93 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 10 ounces (284 g) dry chickpea ruffled pasta
- 2 cups (300 g) cooked green peas without salt
- 1 cup (240 g) plain nonfat Greek yogurt
- 1/3 cup (80 g) lemon juice
- 1 packed cup (40 g) fresh mint leaves, torn
- 12 cups (2,880 g) water for boiling
- 1 tablespoon (14 g) olive oil
- 1/2 teaspoon (1 g) black pepper
Directions
1. Bring the water to a boil and cook the chickpea pasta according to package directions until just tender, adding the peas for the final 2 minutes.
2. Reserve 1/2 cup cooking water, then drain the pasta and peas well.
3. Whisk the yogurt, lemon juice, olive oil, black pepper, and 1/4 cup reserved water in the warm pot off the heat.
4. Fold in the pasta, peas, and mint, adding more reserved water only if needed, and divide among four bowls.
Sources
Contains milk; chickpea pasta cross-contact varies by brand. Use pasta labeled gluten-free if needed, keep yogurt refrigerated, and refrigerate leftovers within 2 hours.