Pea Pasta with Goat Cheese Sauce

Pea Pasta with Goat Cheese Sauce

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 2 good-sized servings 1x



  • 6 ounces whole-wheat fettuccine
  • 2 teaspoons olive oil
  • 5 scallions, diced through the green part
  • 2 cups peas
  • 2 tablespoons fresh basil, plus extra for topping
  • 4 ounces soft goat cheese, at room temperature
  • 1/4 cup whole milk
  • 1/2 cup shredded Parmesan (see note)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper


  1. Fill a large pot with water and a pinch of salt; bring to a boil. Cook pasta according to package directions; drain, then set aside.
  2. Heat a large skillet over medium-low heat. Add olive oil, then scallions. Cook for 2, or just until the just to soften Stir in peas; cook for another 6 to 8 minutes. Peas should be warm and starting to blister. Time will vary depending on if using fresh or frozen.
  3. In a blender, combine the goat cheese, milk, Parmesan, salt and pepper. Pulse until well combined. Add to the skillet with the peas, along with the drained pasta and basil. Stir until well combined and serve with an extra sprinkle of basil and goat cheese crumbles, if desired. Serve immediately.


+ Can’t find vegetarian friendly parmesan? Make your own vegan version!