Creamy Pasta: This 20-Minute Recipe is a Cinch - Bright Spring Pasta With Peas and Sugar Snaps in 20 Minutes

A fresh and simple spring pasta dish is now available for home cooks to try. The recipe, called Spring Pasta with Sugar Snap Peas and Peas, serves two and combines seasonal vegetables with a light, creamy sauce. It comes from Christin Kuttruff, a recipe developer featured on eatbetter.de.

The dish starts with 250g of spaghetti cooked al dente in salted boiling water. Before draining, about 100ml of the starchy pasta water is set aside for later use.

A separate pan heats 2 tablespoons of olive oil, where a finely chopped garlic clove is sautéed until translucent. Next, 100g of frozen peas are stirred in and cooked briefly. The mixture is then enriched with 100ml of heavy cream and simmered for roughly two minutes.

The sauce is completed with 250g of sugar snap peas, which cook for just one to two minutes to keep them crisp. The drained pasta is tossed into the sauce, and if needed, the reserved pasta water thins it to the right consistency. For finishing touches, the dish is seasoned with lemon zest, a splash of lemon juice, salt, and pepper, then topped with 50g of freshly grated Parmesan. Fresh herbs can also be stirred in for extra flavour.

This recipe brings together bright spring vegetables with a smooth, tangy sauce. The method keeps the sugar snap peas crisp while blending the creaminess of the peas and Parmesan. It offers a quick, seasonal meal for two.