This macaroni’s vibrant green pea sauce screams, “Spring!” And because the pasta cooks in the sauce, it’s big on flavor, too.
If you want a dinner that comes together in about 20 minutes and isn’t the same-old, same-old, this pasta dish is it.
Frozen peas and shallot are cooked in butter, then blitzed with mint into a bright green pea pasta sauce. The macaroni cooking in the sauce does two things: 1) the pasta releases its starch to help thicken and emulsify the sauce and 2) absorbs tons of flavor as it cooks.
The result is a super-satisfying minty, lemony, emerald green bowl of pasta that tastes like a spring in ever bite.
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Elbow Macaroni with Minty Green Pea Sauce Recipe FAQs
Do I have to use macaroni?
No. Any kind of small pasta shape (shells, ditalini, etc.) will work. Choose something that cooks in 10-12 minutes. I’ve even used orecchiette in a pinch.
Can I use fresh peas?
Absolutely! You may need to cook them an extra 1-2 minutes until they’re tender. You’ll need about 1 pound fresh peas in the pod. If you’re lucky, you’ll find them already shelled at the farmers’ market. If not, get shellin’!
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Elbow Macaroni With Minty Green Pea Pasta Sauce
Equipment
- 1 chef's knife
- 1 small saucepan
- 1 saute pan
- 1 food processor (or blender)
Ingredients
- 4 cups water
- 1 tablespoon butter
- 1 shallot finely chopped
- 1 cup frozen peas (no need to thaw)
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon fresh mint chopped, plus more for garnish
- 8 ounces elbow pasta (or other small pasta, such as small shells or ditalini)
- 2 ounces pecorino Romano cheese, grated (½ cup, or Parmigiano-Reggiano)
- 1 teaspoon lemon zest
- Flaky sea salt, for garnish (optional)
Instructions
- Bring 4 cups water to a simmer in a small saucepan.
- Melt the butter in a sauté pan over medium heat. Add the shallot and cook 1 minute. Add the peas and cook 5 minutes (they’ll thaw as they cook). Season with salt and pepper.
- Scrape the peas and shallot into a food processor or blender (or scrape it into a jar or measuring cup and use an immersion blender). Add the mint and 1 cup simmering water. Blend until smooth.
- Return the sauté pan to medium-high heat. Scrape the pea mixture into the pan, along with 1 cup simmering water and the pasta. Cook 10-12 minutes, stirring frequently and ladling in more simmering water as needed to keep everything from drying out, or until the pasta is al dente.
- Remove the pan from the heat, and stir in about half the cheese and the lemon zest. Season to taste with salt and pepper. Divide among 4 bowls. Garnish with remaining cheese, a generous grinding of pepper, more mint, and, if desired, flaky sea salt.