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Pea Puree Pasta recipe

Pragmatic recipe
spaghetti with can pureed peas

Pea puree pasta

Although this procedure calls for a handheld blender, a table blender does the trick as well.
Let’s be clear about one thing: frozen peas are wonderfully easy to use. And quality-wise they are surely acceptable. Fresh peas, bought in pods though have no rivals. The preparation time varies with half an hour more or less, half an hour you can listen to your favorite music, have a nice conversation or simple reflect how lovely podding peas can be.
  • Prep Time 30 Minutes
  • Cook Time 20 Minutes
  • Total Time 50 Minutes
  • Serves 4 People
  • Calories 200 kcal


  • 1 kilo of peas
  • 400 grams of pasta
  • 1 big onion
  • olive oil
  • salt and pepper


  1. Pod the peas
  2. Bring a pot of water to a boil
  3. Boil the peas for about 5 minutes
  4. Remove the peas, add salt and pasta to the water
  5. Fry a diced onion in a pan
  6. Add the peas, stir and transfer to a beaker
  7. Add half a cup of hot pasta water and blend
  8. Transfer the smooth mixture back in the pan
  9. Add the pasta to the pan and stir


If you decide to use frozen peas, about 400 grams will do. Let them thaw before adding them to the boiling water. Black, freshly ground, pepper is advisable. Adding milk or cream instead is not advisable. These dairy products tend to have the upper hand and somehow cast away the freshness of the peas. The best cheese to accompany pea puree pasta is Grana Padana, Parmesan. Or no cheese at all. Avoid stronger cheeses such as pecorino. Fresh mint, no more than two leaves, are surprisingly interestingRegarding the choice of pasta, spaghetti are recommended. The typical color stands out with long pasta rather than with the short types. A chromatographic issue more than anything else.

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