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Dinner · 18 min · 2 bowls

Pea pasta

Frozen peas, butter, parmesan, pasta water. Lemon if you have it. Peas last so they stay green. Don't boil them to mush.

The sheet · 2 bowls · 18 min

easy

Why tonight. Frozen peas, butter, parmesan, pasta water. Lemon if you have it. Peas last so they stay green. Don't boil them to mush.

What it needs

Nothing confirmed on your shelf yet — this list is the whole ask.

  • pasta
  • peas
  • butter
  • parmesan

Good if you have them, fine if you do not: lemon.

Method

  1. Frozen peas are better than tired fresh ones here and they go in frozen, straight into the butter.
  2. Two minutes only. Peas overcook into khaki faster than almost anything else in the freezer.
  3. Crush about a third of them against the pan with a spoon. That gives the sauce body and the rest stay whole.
  4. Pasta water, parmesan, lemon off the heat. Mint instead of parsley if you have it — peas prefer it.

An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.

Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.

Why each of these is on the list

What the ingredients are actually doing

pasta
The sauce finishes on the pasta, not the other way around.
peas
The one vegetable that is genuinely better frozen.
butter
Flavor and body in the same spoonful.
parmesan
Salt, fat and savory depth in a form that keeps for months.

Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.

Cooks from the same box

If you bought for this, you can already make these

Next

Cook it, then tell the shelf what you used.

The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.

Update the shelfWhy pasta and peas workBack to the ranking