Pepper-and-onion salt-smashed pea pasta

Pepper-and-onion salt-smashed pea pasta

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  • 4
  • Easy
  • Meat-free
  • 15 minutes
  • 15 minutes
  • Springfield Wild Yeast Chardonnay 2017


  • 125 g butter
  • 2 baby leeks, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 t onion salt
  • ½ t white pepper
  • 200 g frozen or fresh peas
  • 400 g fresh tagliatelle, cooked al dente
  • 100 g pecorino, grated, for serving
  • herb salad, for serving

Cooking Instructions

1. Melt the butter in a large pan over a medium heat, add the leeks and cook until soft. Add the garlic, onion salt, pepper and peas. Cook for 3 minutes, stirring occasionally.

2. Gently mash the peas in the pan using a potato masher. Toss in the pasta and cheese. Serve with a herb salad dressed in lemon juice and extra virgin olive oil.

Find more pasta recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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