One Pan Spring Pea Pasta

This is a one-pan dish we serve to the hive when we’re looking for a bright and spring-y meal that will warm us up on a fickle spring evening. And if you’re going to have to make dinner… it better only dirty up one pan!

One Pan Spring Pea Pasta
(farfalle pasta, spring peas, parmesan + honey)
Serves 4

What you need:
3 tablespoons avocado oil, plus more to drizzle
2 tablespoons butter
1/2 medium yellow onion, finely diced
2 cloves garlic, minced
4 cups vegetable stock
1-pound mini farfalle pasta (or substitute your favorite bite-sized pasta)
1/4 cup heavy cream
Zest and juice of one lemon
3 cups steamed spring peas (or thawed frozen peas), divided
2 tablespoons Savannah Bee Company Honey (we used Saw Palmetto Honey)
3/4 cup finely grated parmesan, plus more for garnishing
Flake sea salt
Coarse ground black pepper
Flat Leaf Parsley, chopped for garnishing
Savannah Bee Company® Hot Honey for drizzling


What to do:

1. Wash Up!

2. Prepare peas: Puree (or smash with a fork) 1 cup of the peas, set aside.

3. Cook the aromatics: In a large sauté pan or skillet over medium heat, add avocado oil and butter. Once butter is melted, cook onion and garlic about 2 minutes until onions are translucent.

4. Cook the pasta: Add vegetable stock to the skillet and raise heat to medium high. Once boiling, add mini farfalle and stir. Cook uncovered until al dente (about 8 minutes depending on pasta size). Once cooked, stir in cream, lemon zest and juice, honey and pureed peas. Salt and pepper to taste. Gently fold in whole peas and parmesan cheese. Cook 2 minutes to melt cheese and warm peas.

To serve: Divide between bowls, top with drizzle of avocado oil, grated parmesan, and parsley. If you are feeling cheeky…give a little drizzle of hot honey on top for a bit of sting!

#savethebees