Creamy Pea Pasta
Small pasta tossed in a silky blended pea and ricotta sauce — a vibrant green lunch that comes together in 20 minutes.
Prep
8 min
Cook
12 min
Total
20 min
Yield
4 child portions
Nutrition note
Peas provide plant protein, fiber and vitamin C. Ricotta or yogurt adds calcium and protein.
Ingredients
- 12 cups (150 g) small pasta
- 21 1/2 cups (225 g) frozen peas
- 31/2 cup (120 g) ricotta or plain Greek yogurt
- 41 tablespoon olive oil
- 51 tablespoon lemon juice
- 62 tablespoons grated parmesan, optional
Method
- 1
Cook pasta until tender. Add peas for the final 3 minutes. Reserve 1/2 cup cooking water, then drain.
- 2
Blend 1 cup of the peas with ricotta, olive oil, lemon juice and enough cooking water to make a smooth sauce.
- 3
Toss sauce with pasta and remaining peas.
- 4
Sprinkle with parmesan if using and serve warm.
Complete the Meal
Add shredded chicken or flaked salmon for extra protein.
Allergens
Contains wheat and dairy.
Ingredient Substitutions
- Use gluten-free pasta when required.
- Use white-bean puree or dairy-free cream cheese for a dairy-free sauce.
- Use broccoli instead of peas.
Storage & Reheating
Refrigerate for up to 2 days. Reheat with a splash of water.
Freezer Guidance
Freeze the sauce for up to 1 month; cook fresh pasta.
Picky-Eater Strategy
Keep a few plain pasta pieces aside and let the child dip them into the green sauce.
Little Helper Job
Let your child add peas and press the blender button with help.
Evidence-informed draft; pending review by a licensed pediatric dietitian before public health claims are made.