Pea Pasta

When I saw these conchigliette (small shell shaped pasta I knew that a pea would sit beautifully in each one and so a pasta sauce was thought of before I finished shopping. Today is Tandy Tuesday and you can see Cindy’s contribution here. The main idea behind this concept is to make a pasta dish first and foremost. The second challenge is to use 5 ingredients. This is not always possible. Here I have made pea pasta.

Pea Pasta
Pea Pasta
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Pea Pasta

Recipe Category: Italian
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime


  • 200 g conchigliette
  • 15 mls olive oil
  • 1 onion, peeled, cut in half and finely chopped
  • 125 g mushrooms, sliced
  • 250 mls frozen peas
  • 30 mls crème fraîche


  • while you get your pasta cooking heat the oil in a large frying pan
  • sauté the onions until they are soft
  • add the mushrooms and cook until they are soft
  • stir in the frozen peas and as soon as they are heated add the crème fraîche
  • you may need to loosen the sauce with some of the pasta water
  • drain the pasta and toss through the sauce

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I love gardening, and especially when I am planting vegetables. To me, there is nothing better than harvesting what you want to eat. And only when you want to eat it. Can anything get fresher than that? I have 3 beautiful pea plants in my garden. They produce peas with a perfect regularity. If I leave them to get nice and plump I can pod them for fresh peas. But they don’t produce enough for me to use an entire cup. And that is when I turn to frozen. There is nothing wrong with using frozen vegetables in my opinion. And peas are frozen so soon after podding that they may as well be fresh.

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10 thoughts on “Pea Pasta

  1. Dish looks terrific! I though about cooking pasta this coming weekend and I guess I will give this recipe a shot 🙂

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