This creamy high-protein pasta is a delightful dish that combines the goodness of green peas, garlic, cashews, and Parmesan cheese to create a rich and flavorful sauce. Perfect for a quick and easy meal, this recipe is sure to become a favorite in your kitchen. The green sauce is packed with nutrients and pairs beautifully with the pasta, making it a wholesome and satisfying dish.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Blend boiled green peas, garlic, green chillies, cashews, coriander leaves, and Parmesan cheese into a smooth paste.
Heat butter in a kadhai or pan.
Add the blended green sauce and cook for a few minutes until aromatic.
Season the sauce with salt, chili flakes, and oregano.
Toss in the boiled pasta and mix well to coat the pasta with the sauce.
Garnish with Parmesan cheese before serving.
Ensure the green peas are boiled until soft for a smoother sauce.
Adjust the quantity of green chillies based on your spice preference.
Use freshly grated Parmesan cheese for the best flavor.
Reserve some pasta water to adjust the consistency of the sauce if needed.
Can I use frozen green peas?
Yes, frozen green peas work perfectly for this recipe. Just boil them until soft before blending.
Can I substitute cashews with another nut?
You can substitute cashews with almonds or pine nuts, but the flavor and creaminess may vary slightly.
What type of pasta works best for this recipe?
Any type of pasta works well, but penne, fusilli, or spaghetti are great options for holding the sauce.
Can I make this recipe vegan?
Yes, you can replace butter with olive oil and Parmesan cheese with a vegan cheese alternative.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave.
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