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Sweet Pea and Potato Pasta

Sweet Pea and Potato Pasta
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Serves 4| Hands-On Time: | Total Time:


  1. Cook the pasta according to the package directions. Drain, return the pasta to the pot, and toss with 4 tablespoons of the oil.
  2. While the pasta cooks, place the potatoes in a large pot, cover with cold water, and bring to a simmer. Add 1 tablespoon salt and cook until tender, about 12 minutes.
  3. Meanwhile, shell the peas. When the potatoes have 2 minutes left to cook, add the peas to the pot. Finish cooking, drain, and transfer to pasta pot.
  4. Stir in the scallions, ¼ cup Parmesan, remaining 2 tablespoons oil, ¾ teaspoon salt, and ½ teaspoon pepper.
  5. Divide among bowls and top with the remaining ¼ cup Parmesan.
By May, 2008

Nutritional Information

  • Per Serving
  • Calories 659Calories From Fat 35%
  • Protein 23g
  • Carbohydrate 86g
  • Sugar 9g
  • Fiber 8g
  • Fat 26g
  • Sat Fat 5g
  • Sodium 985mg
  • Cholesterol 10mg
What does this mean? See Nutrition 101 .

Quick Tip

Frozen peas
You can also make this dish using frozen peas. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.