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CuisineEuropeanMediterraneanAlcohol-FreeDairyGlutenPastaSeasonalUnder 1 HourUnder 45 MinutesOne-Pot or PanStove TopSummerWeeknightLunchDinnerUnder 30 MinutesEasyVegetarian

Mediterranean Feta And Pea Pasta

For hot summer nights, Mediterranean flavors and cooking methods make for satisfying dinners that don’t heat up the whole house. The passive cooking method for pasta with a blended sauce is the way to go for those lazy, hazy, dazy dinners of summer. It’s creamy, lemony, a little briny, and flexible. This sauce tastes good on every pasta shape — and pretty much everything else, for that matter.

Meg Sullivan
Tasty Team
Total Time

30 minutes

30 min

Prep Time

15 minutes

15 min

Cook Time

15 minutes

15 min

Mediterranean Feta And Pea Pasta
Total Time

30 minutes

30 min

Prep Time

15 minutes

15 min

Cook Time

15 minutes

15 min

Mediterranean Feta And Pea Pasta

Ingredients

for 2 servings

  • 8 oz dried pasta, (half of a 16-ounce package), such as thin spaghetti, orecchiette, or shells
  • ½ cup crumbled feta cheese
  • ½ cup loosely packed fresh mint leaves, plus more for garnish
  • ¼ cup olive oil, plus more for drizzling
  • 2 tablespoons lemon juice (from 1 large lemon), plus more to taste
  • 1 tablespoon capers, drained
  • ½ teaspoon lemon zest (from 1 large lemon), plus more for garnish
  • 1 small garlic clove, finely grated or minced
  • freshly cracked black pepper, to taste
  • 1 cup frozen peas, thawed, divided
  • kosher salt, to taste
  • freshly grated Pecorino cheese, (optional)

Nutrition Info

  • Calories 391
  • Fat 16g
  • Carbs 44g
  • Fiber 3g
  • Sugar 5g
  • Protein 15g

Estimated values based on one serving size.

Preparation

  1. Fill a large pot with about 1 gallon of well-salted water. Bring to a boil over high heat. Add the pasta, and stir. Boil for 2 minutes. Remove from heat, give the pasta another stir, and cover with a lid. Let the pasta stand, undisturbed, until the amount of time listed for “al dente” on the box of pasta (time will vary slightly depending on the pasta shape). Drain the pasta, reserving 1 cup of the pasta cooking water.
  2. Place the feta, mint, olive oil, lemon juice, capers, lemon zest, garlic, pepper, and ½ cup of the peas in a food processor or blender. Add ½ cup of the reserved pasta water. Blend until the sauce is the consistency of a thick creamy pesto, about 30 seconds.
  3. Return the pasta, blended sauce, and the remaining ½ cup peas to the empty large pot. Toss together using tongs or a spoon until the pasta is evenly coated, adding more reserved pasta cooking water if the sauce is too thick. Taste the pasta, and add more salt, pepper, and lemon juice to taste.
  4. Serve immediately in a large bowl, family-style. Garnish with additional mint leaves and lemon zest. Grated Pecorino cheese, more cracked pepper, and a final drizzle of olive oil are also amazing additions.
  5. Enjoy!
  6. Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.

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