Creamy Broccoli & Pea Pasta

This has to be Andrew’s new favorite way to eat veggies! This recipe is easy, delicious, and the perfect weeknight meal that your kids will love too! See exactly how I make this Creamy Broccoli & Pea Pasta in this video.

What You'll Need:

+ 16 oz. pasta (fusilli or rigatoni)

+ 1 crown broccoli, cut (use both florets and stems) (approximately 10-12oz.)

+ 1 cup frozen peas

+ 1 ½ cup freshly grated Parmigiano Reggiano, finely grated plus more to top

+ 1 tbsp. lemon zest

+ 2 tbsp. butter

+ ½ cup EVOO

+ Salt & pepper to taste

+ 3 cloves garlic, smashed

+ ½ tsp. crushed red pepper

+ ½ – 1 cup pasta water (more if thinner consistency is desired)


1. In a large pot, boil broccoli and peas until very tender. Approximately 6-8 minutes. Do not turn stove off.

2. Remove, strain, and transfer to an ice bath to shock. Strain and set aside.

3. In the same water, boil pasta until al dente.

4. Meanwhile, in a blender, add broccoli, peas, olive oil, pasta water, lemon zest, parmesan, crushed red pepper, salt and pepper. Blend until smooth and creamy.

5. In a separate pan, heat olive oil over medium heat and add smashed garlic cloves. Once fragrant and slightly golden, remove the cloves. Reduce the heat to low.

6. Add pasta directly from the pot, the sauce from the blender, and two dabs of butter. Stir to combine and turn the heat off. Then add additional parmesan to thicken or pasta water to thin out if desired.

7. Serve and top with additional parmesan cheese, salt, and freshly cracked black pepper.

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