For hot summer nights, Mediterranean flavors and cooking methods make for satisfying dinners that don’t heat up the whole house. The passive cooking method for pasta with a blended sauce is the way to go for those lazy, hazy, dazy dinners of summer. It’s creamy, lemony, a little briny, and flexible. This sauce tastes good on every pasta shape — and pretty much everything else, for that matter.
Quick Info
⏱️ 30 min • 🍽️ 2 servings • ⭐ 77%
Nutrition
391 cal • 15g protein • 44g carbs • 16g fat
Tags
[Vegetarian] • [Easy] • [Under 30 Minutes] • [Dinner] • [Lunch] • [Under 45 Minutes] • [Under 1 Hour] • [Meal]
Ingredients
- 8 ounces dried pasta (half of a 16-ounce package), such as thin spaghetti, orecchiette, or shells
- ½ cup crumbled feta cheese
- ½ cup loosely packed fresh mint leaves, plus more for garnish
- ¼ cup olive oil, plus more for drizzling
- 2 tablespoons lemon juice (from 1 large lemon), plus more to taste
- 1 tablespoon capers, drained
- ½ teaspoon lemon zest (from 1 large lemon), plus more for garnish
- 1 small garlic clove, finely grated or minced
- Freshly cracked black pepper, to taste
- 1 cup frozen peas, thawed, divided
- Kosher salt, to taste
- Freshly grated Pecorino cheese (optional)
Instructions Preview
- Fill a large pot with about 1 gallon of we…
- Place the feta, mint, olive oil, lemon jui…
- Return the pasta, blended sauce, and the r…
…and 2 more steps
Recipe by: Meg Sullivan • From: Tasty
