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Recipes
American
Herb Green Bean and Pea Pasta

13 INGREDIENTS • 6 STEPS • 27MINS

Herb Green Bean and Pea Pasta

Recipe
4.0
2 ratings
With a fresh mix of herbs sprinkled over crisp veggies, and tender pasta finished off with a squeeze of lemon juice, this Herb Green Bean and Pea Pasta sings spring.
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The Whole Serving
Hello and welcome to The Whole Serving! I’m so glad you stopped by. I’m a Lacto-Ovo vegetarian who loves to run, cook and eat good wholesome food.
http://thewholeserving.com/
With a fresh mix of herbs sprinkled over crisp veggies, and tender pasta finished off with a squeeze of lemon juice, this Herb Green Bean and Pea Pasta sings spring.
27MINS
Total Time
$1.64
Cost Per Serving
Ingredients
Servings
6
us / metric
Spaghetti
12 oz
Spaghetti
Extra-Virgin Olive Oil
4 tsp
Extra-Virgin Olive Oil
Shallot
2 Tbsp
Shallots, chopped
Garlic
2 cloves
Garlic
French Beans
3 cups
French Beans
Green Peas
3 cups
Green Peas
Tarragon
2 tsp
Tarragon, chopped
Fresh Thyme
2 tsp
Fresh Thyme, chopped
Italian Flat-Leaf Parsley
1 Tbsp
Italian Flat-Leaf Parsley, chopped
Vegetable Stock
1 1/3 cups
Vegetable Stock
Salt
to taste
Salt
Crushed Red Pepper Flakes
as needed
Crushed Red Pepper Flakes
Shredded Parmesan Cheese
to taste
Shredded Parmesan Cheese
Nutrition Per Serving
VIEW ALL
Calories
573
Fat
6.3 g
Protein
25.7 g
Carbs
103.1 g
Add to plan
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Herb Green Bean and Pea Pasta
Save
author_avatar
The Whole Serving
Hello and welcome to The Whole Serving! I’m so glad you stopped by. I’m a Lacto-Ovo vegetarian who loves to run, cook and eat good wholesome food.
http://thewholeserving.com/
Cooking InstructionsHide images
step 1
Cook Spaghetti (12 oz) until all dente according to package directions. Drain and set aside.
step 2
While pasta is cooking, heat Extra-Virgin Olive Oil (4 tsp) in a large skillet over medium-high heat. Add Shallots (2 Tbsp) and sauté 1-2 minutes.
step 3
Add Garlic (2 cloves) to the pan and continue to sauté until fragrant, about1 minute.
step 4
Add French Beans (3 cups), Green Peas (3 cups), Tarragon (2 tsp), Fresh Thyme (2 tsp), Italian Flat-Leaf Parsley (1 Tbsp), and Salt (to taste) to skillet and continue to sauté 1-2 minutes.
step 4 Add French Beans (3 cups), Green Peas (3 cups), Tarragon (2 tsp), Fresh Thyme (2 tsp), Italian Flat-Leaf Parsley (1 Tbsp), and Salt (to taste) to skillet and continue to sauté 1-2 minutes.
step 5
Pour Vegetable Stock (1 1/3 cups) over veggies and continue to cook, stirring occasionally, until veggies are tender.
step 6
Toss veggies and pasta together in a large bowl. Taste, then add more salt as needed. Sprinkle with Crushed Red Pepper Flakes (as needed) and toss once more. Garnish Shredded Parmesan Cheese (to taste). Serve while hot and enjoy!
step 6 Toss veggies and pasta together in a large bowl. Taste, then add more salt as needed. Sprinkle with Crushed Red Pepper Flakes (as needed) and toss once more. Garnish Shredded Parmesan Cheese (to taste). Serve while hot and enjoy!
Tags
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American
Lunch
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Pasta
Spring
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