Rating: 3 stars
9 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3

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.

Katherine Cobbs
Recipe by Cooking Light May 2014

Gallery

Credit: Stephen Devries; Styling: Cindy Barr

Recipe Summary

hands-on:
12 mins
total:
20 mins
Yield:
Serves 4 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

301 calories; fat 6g; saturated fat 1.8g; mono fat 2.8g; poly fat 0.5g; protein 12g; carbohydrates 51g; fiber 4g; cholesterol 6mg; iron 3mg; sodium 268mg; calcium 99mg.
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