One-Pot Creamy Labneh Lemon Pasta with Herbs and Peas

Bright, zingy and fresh— this pasta screams Spring and also screams ‘easy’ as it’s done when the pasta is done and only one pot is used. The no-cook sauce is labneh based (full-fat Greek yogurt can also be used), resulting in a quick creamy sauce full of lemony punch, which is balanced by sweet peas and lots of fresh herbs. Try and find large tubular pasta like paccheri— they catch the peas very nicely and the slightly thicker pasta will bring a lovely chew to the dish.


Serves 4

INGREDIENTS

1 lb. short tubular pasta such as paccheri or calamari (also known as calamarata)
Zest and juice of 2 lemons, plus more zest for finishing
¾ cup labneh or full-fat Greek yogurt
¼ cup grated pecorino, plus more for garnish
1 tbsp olive oil, plus more for finishing
1 cup frozen peas
¼ tsp freshly ground black pepper
2 tbsp minced chives
1 tbsp minced mint leaves
2 tbsp minced parsley
Kosher salt and freshly ground black pepper

METHOD

Cook pasta according to package instructions in well-salted water until al dente. Drain, reserving 1/2 cup of cooking liquid. Return pasta to pot and immediately add lemon, lemon zest, labneh, pecorino, olive oil, peas, chives, mint and parsley. Add pasta water, season with salt and pepper and stir to combine until pasta is well coated.

Transfer to a serving platter or spoon into bowls. Garnish with lemon zest, finish with pecorino and a bit more black pepper and serve immediately.


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