Looking for a new veggie-based pasta sauce? Well, this dill pea pasta is sure to pea-come a staple in your household! This easy recipe is primarily made from pantry and freezer ingredients, and it can come together in less than 10 minutes - perfect for those busy weeknights! The highlight of this sauce is the wonderful combination of peas and dill that makes this dish oh, so savoury. Peas are also high in fibre which can leave you full and satisfied for longer. Let's give peas the good rep that they deserve! If you try this recipe, tag us in your photos on Facebook and Instagram @VancouverDietitians!
2 cups rigatoni pasta
1 tbsp olive oil
1/4 cup white onion, diced
1 garlic clove, smashed
2/3 cup frozen green peas
1 cup vegetable stock
1 tsp apple cider vinegar
1 tbsp dill
1/4 cup parmesan
Pinch of salt
1/8 tsp Black pepper
Cook pasta according to package instructions.
In a large skillet, heat olive oil over medium heat.
Add the olive oil, onion and garlic to the skillet. Sweat the onions until they are semi-translucent (about 2 minutes).
Add in the peas, vegetable stock, apple cider vinegar, salt, black pepper and dill. Simmer for 5 minutes.
Blend the pea mixture in a blender and add it back to the pan.
Combine the cooked pasta in the sauce, along with some pasta water, and parmesan cheese. Mix everything until the pasta is coated and enjoy!