Pea and Broccoli Spring Pasta

Recipes
Written By Chloe Crane-Leroux

Servings: 4
Time: 25 minutes

INGREDIENTS

  • 5 cups small shelled pasta (or orecchiette)

  • 1.5 cups broccoli, shredded into small florets

  • 1.5 frozen peas, thawed

  • 3/4 cup chimichurri sauce (store bought or homemade)

  • 2 tbsp pasta water 

  • 3 tbsp lemon juice

  • 3 tbsp olive oil

  • 3 garlic cloves, minced

  • 1/4 cup dill, roughly chopped 

  • 3 tbsp mint, roughly chopped

  • 1 tbsp lemon zest

  • Salt and pepper to taste

RECIPE

Bring a large pot of salted water to a boil and add your pasta. Let cook until al dente as indicated on the box. 

Warm up a skillet over medium heat and add 2 tbsp olive oil and minced garlic.

Add broccoli florets and peas. Sautée for 1-2 minutes.

Add your pasta and 2 tbsp pasta water.

Add chimichurri and toss until pasta is coated with sauce. Add 1 tbsp olive oil, lemon juice, dill and mint. Toss again. Add salt and pepper as needed.

Serve and top with lemon zest.

Bon appétit!

Enjoy!

 
Chloe Crane-Leroux
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