The fresh, vibrant flavors of sweet peas and peppery cress meld beautifully in this simple pasta dish. If you can't find orecchiette, small shell pasta is a good substitute.
1 1/2 cups fresh or frozen green peas
8 ounces orecchiette rigate
3 tablespoons water
2 tablespoons fresh tarragon leaves, divided
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons grated lemon rind
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove
4 ounces watercress, trimmed
1 tablespoon fresh lemon juice
1 ounce feta cheese, crumbled (about 1/4 cup)
How to Make It
Bring a large saucepan or Dutch oven of water to a boil. Place peas in a mesh strainer; set in boiling water for 1 minute. Rinse peas under cold water. Place 1 cup peas in a blender or food processor; reserve remaining peas.
Cook pasta in the boiling water according to package directions, omitting salt and fat; drain. Rinse under cold water until cool; drain.
Add 3 tablespoons water, 1 tablespoon tarragon, oil, rind, salt, pepper, and garlic to peas in blender. Process until smooth. Combine pea mixture and pasta in a large bowl; toss to coat. Add reserved peas, remaining 1 tablespoon tarragon, watercress, and juice; toss gently to combine. Sprinkle with feta; serve immediately.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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