Spring Penne Pasta with Peas & Feta Sauce is a delicious creamy Penne Pasta recipe made with a rich homemade Feta herb sauce and sweet Peas that will amaze your taste buds with its pure unadulterated flavors of Spring
Spring has officially sprung here in Central Florida, the gardens and farms are blooming, producing beautiful vegetables. I am thrilled to be able to start making my favorite recipes that reflect this time of the year, and our first bountiful harvest of sweet peas this season.
Sweet peas, aka English peas, have a short springtime run in most areas so I will be putting these to good use today in our Spring Penne Pasta with Peas & Feta Sauce today, and of course sharing the recipe with all of you lovely readers.
Quick Tip: picking pea pods that swell rather than the bulge, which is a sign that the peas inside are mid-size and sweet, rather than oversize and starchy. Avoid yellowed pods or those that look dried out. Cook fresh peas briefly, just until heated completely through.
Below you will find my delicious recipe for Spring Penne Pasta with Peas & Feta Herb Sauce with easy to follow instructions and techniques. The ingredients and simple and easy to find whether you are using fresh from your garden, or local markets organic frozen section.
Spring Penne Pasta with Peas & Feta Herb Sauce
- 1 pound of penne pasta
- 1 tablespoon of quality olive oil
- 2 tablespoon of unsalted butter
- 2 tablespoon of all-purpose flour
- 1 and ½ cups of half and half cream
- 4 ounces of quality crumbled Feta herb cheese
- 2 garlic cloves, minced
- ½ teaspoon of chopped basil
- ½ teaspoon of finely chopped fresh dill
- ½ teaspoon of fresh Greek oregano
- 1 tablespoon of chopped fresh basil
- Kosher salt, to taste
- freshly ground black pepper, to taste
- 2 cups of fresh spring peas, or organic frozen peas, thawed
- chopped flat-leaf parsley for garnish, optional
- Bring 4 – 6 quarts of water to a rolling boil, add salt to taste. Add penne pasta to boiling water. Stir gently. Return to a boil. For authentic “al dente” pasta, boil uncovered, stirring occasionally for 11 minutes. Remove from heat and drain.
- Meanwhile, melt the unsalted 2 tablespoons of butter over low heat in a saucepan. When butter has completely melted, add all-purpose flour and stir together for about 1-2 minutes.
- Add the half and half cream in slowly, whisking ingredients together until flour has completely dissolved. Raise heat to medium and bring to a simmer. Simmer for 1-2 minutes or until thickened, stir for the 1-2 minutes of cooking time.
- Add in the feta and herb cheese, minced garlic, chopped basil, fresh dill, Greek oregano, kosher salt, and freshly ground pepper to taste. Continue to whisk the Feta Cheese Sauce until feta is melted and sauce is smooth.
- Add 2 cups of fresh spring peas or organic frozen peas that have been thawed beforehand. Cook on very low for 5 minutes, or till the peas are cooked and done to your particular tastes.
- Place drained pasta in a large serving dish, add sauce, and toss pasta till evenly coated.
- May garnish with flat-leaf parsley if desired.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2015 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.