I love posting green-fueled pasta for spring, and this snap pea and kale loaded Lemon-Parmesan Garlicky Snap Pea Pasta really hits the spot!
The flavors are light enough for lunch, yet hearty enough for dinner. I topped the dish with some skillet-toasted vegan sausage slices. Bright and super cheezy, this dish is waiting for you to try!…
My spring pasta recipes are always loaded with veggies and usually green ones! The fun thing about getting creative with pasta for spring is that you can sub in and out so many lovely pasta-approved veggies. Today’s recipe is of course a snap pea pasta.
Some of my fave veggies you can try adding to pasta, include….
Veggies for Pasta
- green peas
- snap peas
- and more!
The snap peas and kale in today’s dish can easily be subbed out in exchange for whatever you are craving or have on hand.
I used a fine vegan Parm for today’s photos. But there are a few varieties on the market. I love the shreds by Follow Your Heart. This sprinkle is by Galaxy Foods. I also think basic nutritional yeast does a great job of adding cheezy flavor and that nice dried texture that makes pasta so good.
you can even make your own DIY nutritional yeast + nut Parmesan.
I’m adding today’s snap pea pasta to my collection of spring pastas here on the blog. Here are a few other spring pastas I have showcased here on the blog over the years…
- Pine Nut Pesto Pasta
- Mushroom Asparagus Pasta
- Easy Avocado Pesto Pasta
- Lemon Asparagus Cheezy Pasta Bake
- Cashew Cream Pasta
- Easy Cheezy Peasy Pasta Balls – vintage recipe!
- Ridiculously Creamy Fettuccine Alfredo – add some green veggies to this!
What’s So Great About Snap Peas?
Snap Pea Pasta is an awesome meal because snap peas are loaded with good stuff. First off, they are rich in fiber. They also contain a good amount of protein (from those peas inside!) and even iron. Plus vitamin C, A and more.
I love snap peas because they really do snap! They have a lovely crunch and a light sweetness to them. Very different from say a snow pean, which usually gets very limp when cooked. Snapped peas, when lightly boiled, keep their crunchy texture. Which can be really refreshing in a warm pasta dish. Very springy! I hope you can give this snap pea pasta a spin.
This snap pea salad was a blog first from ten years ago, but it is still pretty inspiring if you are looking for a cold salad that uses snap peas.
What’s the Sauce?
For this pasta, I did a very basic sauce of extra virgin olive oil, all that garlic and the lemon juice. The cheese that I add to the pasta when it is war also blends in for flavor.
The other sauce that works really well for spring pasta is a cashew-based sauce. Like this.
But I just loved the bright and simple combo of flavors: garlic, lemon, EVOO and Parmesan. So perfect! Plus the greens add crunch and earthiness while the vegan sausage adds protein and rich saltiness. Enjoy!…
Lemon-Parmesan Garlic Pasta with Snap Peas
- 5 oz pasta, any variety
- ¼ cup fresh lemon juice, + a pinch of zest
- 3-4 cloves garlic, finely chopped
- 3-4 tablespoon extra virgin olive oil
- 2 cups snap peas
- 1 cup baby kale, chopped
- 4 tablespoon vegan Parmesan
- 1-3 tablespoon vegan parmesan
- 1 vegan sausage, sliced + skillet browned
- Cook your pasta. In the past two minutes of cooking, add the snap peas. Tip: For extra bright green snap peas, boil separately and use a cold water bath to shock them into a perky green color. (optional)
- In a skillet, over medium heat, add the olive oil and garlic. Allow the garlic to lightly brown, then add the pasta and snap peas. Also add in the kale and vegan cheese. Turn skillet to low and using tongs, toss well until all combined.
- Transfer the pasta to serving bowls and top with the skillet-browned vegan sausage. (If in a hurry, you could also boil the sausage to heat, or microwave, but the skillet will add color and texture. Serve with additional vegan Parmesan on top.
- large soup pot