30 Min

Parsley Pea Pasta

Whenever someone in our home gets a pasta craving, we stop by a small neighborhood shop called Fabio’s that makes its own pasta. I’ve bought lasagna sheets, macaroni and all kinds of fresh pasta there over the years. When we were doing an Indian Italian mash-up type pasta dish at the Bake Lab, we used their penne pasta.

Lately, Fabio’s has had a wonderful new pasta simply called “short egg pasta” — it looks like a cross between penne and fusilli. I love the way sauce or cheese clings to the hollow and the curved parts of the pasta like no other pasta I’ve cooked with. I like to cook pasta until it’s cooked all the way, not al dente.

Given that fresh peas are still in season and available at local grocery stores, here is a masala of sorts made with fennel seeds, parsley, garlic, olive oil and peas. Feel free to substitute the herb of your choice; basil or cilantro or a combination of the two will taste just as delicious, if not more. If you do cook the pasta all the way, the masala will sneak into the nooks and crevices. Serrano pepper adds a crisp heat, but feel free to leave it out.

Share this recipe

Cook Time

30 Minutes

Serves

4

Directions

Step 1

Discard the bottom two inches of the parsley stems and roughly chop the remaining.

Step 2

In a small frying pan over high heat, warm the olive oil and pop the fennel seeds. Immediately turn the heat down, take the pan off the heat, add the garlic, and cook it until it turns translucent, which usually takes 2 to 3 seconds. Add the peas, serrano, salt, and 1 cup of water. Bring to a boil then turn the heat off. Let the mixture rest for 10 to 15 minutes.

Step 3

In a food processor or blender, mix the pea mixture with parsley and juice from 2 lemons.

Step 4

Combine the pea masala with warm, cooked pasta — add a few tablespoons of water if needed to bring the whole mixture together.

Step 5

Serve with grated Pecorino, pine nuts and a final drizzle of olive oil.  

Notes & Variations

For a plant-based version, replace cheese with toasted chopped cashews. 
This recipe was finished with Entimio single-origin Vivace olive oil, imported by a Houston aficionado. 
Frozen peas can easily substitute fresh; however; it will require less cooking time.

Ingredients

1 pound fresh “short egg pasta” (radiatore) from Fabio’s or fusilli, cooked according to instructions

1 bunch flat-leaf parsley

1/4 cup olive oil

2 teaspoons fennel seeds

1 tablespoon minced garlic

1 cup fresh peas

1 serrano pepper, sliced

1 teaspoon sea salt

Juice of 2 lemons

1 cup Pecorino Romano cheese, grated (optional)

1/2 cup toasted pine nuts

Few tablespoons of olive oil for drizzling on top

Step 1

Discard the bottom two inches of the parsley stems and roughly chop the remaining.

Step 2

Step 3

In a food processor or blender, mix the pea mixture with parsley and juice from 2 lemons.

Step 4

Combine the pea masala with warm, cooked pasta — add a few tablespoons of water if needed to bring the whole mixture together.

Step 5

Serve with grated Pecorino, pine nuts and a final drizzle of olive oil.  

1 pound fresh “short egg pasta” (radiatore) from Fabio’s or fusilli, cooked according to instructions

1 bunch flat-leaf parsley

1/4 cup olive oil

2 teaspoons fennel seeds

1 tablespoon minced garlic

1 cup fresh peas

1 serrano pepper, sliced

1 teaspoon sea salt

Juice of 2 lemons

1 cup Pecorino Romano cheese, grated (optional)

1/2 cup toasted pine nuts

Few tablespoons of olive oil for drizzling on top

Notes & Variations

For a plant-based version, replace cheese with toasted chopped cashews. 
This recipe was finished with Entimio single-origin Vivace olive oil, imported by a Houston aficionado. 
Frozen peas can easily substitute fresh; however; it will require less cooking time.

Tags:

30 Min

Tags:

30 Min

Find your inner peas.

Turn your kitchen into a zen sanctuary with any of the delicious pea recipes we have to offer!

CUE THE SINGING BOWLS

Green Pea Lentil Cutlets

Spring Pea Pilaf

45 Min

DF

GF

V

Chilled Kerala Noodles

Rice noodles, also called string hoppers, are sometimes sold in the streets tossed with vegetables, coconut and spices. This salad-like chilled noodle dish is inspired by the flavors of Kerala and, true to my cooking, comes with copious amounts of freshly minced ginger.

90 Min

GF

Ricotta & Pea Stuffed Karela

Once balanced and tempered with other seasonings, bitter melon transforms into a thing of beauty.

45 Min

V

Coriander Spinach Pasta

This is my take on a classic Italian since I truly believe that spices can add magic to any dish.

20 Min

DF

GF

V

Spring Pea Pilaf

A pea pilaf is as common in India as mashed potatoes in the United States. We eat it with a simple dal for dinner or on its own with plain yogurt.

30 Min

DF

GF

NF

V

Fennel Pea Pilaf

This pilaf is very good for stimulating digestion.

45 Min

DF

NF

V

Desi Macaroni

Pasta is one the most universally loved foods, however, not every culture eats it like the Italians do. A ‘baked’ pasta dish, usually macaroni cooked in a mildly spiced white cheese sauce will often appear on an Indian buffet table laden with curries, sabzi and pilafs. As a kid, I would search for those baked dishes and macaroni was one of my favorite foods to eat. My mother would cook it in a tomato masala, add all kinds of vegetables like peas, beans, or corn and strange as this may sound, we would eat it with flatbreads like roti or paratha. The pasta was always cooked with the masala, never on its own. Here is a macaroni just the way we Desis would like to eat it, in a tomato masala with copious amounts of ginger.

25 Min

Payasam

Almost every old culture has embraced a tradition of a sweet milky pudding and India not only has several, but every state has their own. Payasam is said to have originated from the southern state of Kerala, thousands of years ago.

15 Min

DF

GF

V

Pea & Potato Sabzi

A whole new meal can be created from extra chopped vegetables from another recipe. Throw them in a pan with some spices & lunch is served.

90 Min

NF

Goat Noodle Stew

The best part about goat is that the flavor is so rich a little goes a long way.

90 Min

NF

Herb Mushroom Mac & Cheese

I played around with many variations of this American classic, from learning how to make a good béchamel to figuring out which spices paired well with cheese.

70 Min

Himalayan Noodle Soup

Every region of the world has its version of a chicken noodle soup, but this variation may be the best one I’ve tasted on a trip to Nepal a few years ago. Perfect to eat during colder weather, it’s infinitely adaptable, tastes even better the next day and can be made with or without meat.

DF

GF

NF

V

Kale Pasta Salad

A perfect salad to take out on a picnic and eat at room temperature or even cold. Local kale is readily available at all the farmers markets so run, don’t walk, and get a few bunches!

45 Min

GF

V

Green Pea Lentil Cutlets

These cutlets are best made in the spring, when fresh peas are available.

60 Min

V

Peanut Noodles

This is as simple as cooking in my world goes. During my children’s teenage years, we ate a different version of these noodles at lest once a week - I hope your family enjoys it as much as mine does.

45 Min

GF

NF

Romanesco Pasta

All the vegetables in this pasta are just barely cooked, to help maintain the crispness and their nutrients.

45 Min

NF

Saffron Pasta

The pasta is decadent, to say the least, and the saffron flavor takes time to build — so do soak the saffron in cream a day or two before for best results.

45 Min

DF

GF

V

Chilled Kerala Noodles

90 Min

GF

Ricotta & Pea Stuffed Karela

Once balanced and tempered with other seasonings, bitter melon transforms into a thing of beauty.

45 Min

V

Coriander Spinach Pasta

This is my take on a classic Italian since I truly believe that spices can add magic to any dish.

20 Min

DF

GF

V

Spring Pea Pilaf

A pea pilaf is as common in India as mashed potatoes in the United States. We eat it with a simple dal for dinner or on its own with plain yogurt.

Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

Condiments

Condiments

Raita

Chutneys

Pickles

Masala

Grains

Grains

Buckwheat

Khichri

Millet

Noodles

Quinoa

Rice

Whole Grains

Dough

Dough

Roti

Paratha

Naan

Bread

Crackers

Pizza

Batter

Batter

Dosas

Pancakes

Crepes

Savory Baked

Savory Baked

Biscuits

Bread Pudding

Soups

Soups

Light Soup

Creamy Soup

Dal Soup

Stews

Cold Soup

Snacks

Snacks

Chaat

Spreads

Fried Snacks

Nosh

Legumes

Legumes

Dal

Beans

Salads

Salads

Veg Salads

Non-Veg Salads

Land & Sea

Land & Sea

Eggs

Birds

Meat

Fish

Shellfish

Paneer

Paneer

Paneer

Vegetables

Vegetables

Sabzi

Potatoes

Mushrooms

Eggplants

Cauliflower

Squashes

Root Vegetables

Vegetable Curries

Green Vegetables

Okra