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This Summer Pea Pasta with Lemon Pepper Chicken is a light and lively dish! Quick to pull together and delightfully flavorful: the perfect mid-week meal!

Summer Pea Pasta

Sometimes it’s hard to tear myself away from some homemade lasagna with red wine pasta sauce!

Summer Pea Pasta
Baked turkey meatballs with one bitten open.
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This Summer Pea Pasta is a nice light and lively pasta! I served it with an easy lemon pepper chicken to round out the meal. It was quick to pull together and delightfully flavorful: the perfect mid-week meal.

Summer Pea Pasta

The base for the pasta sauce has 3 tablespoons of butter and I felt like I was cheating on my agreement with the Wedding Fairy, but I decided that if the recipe came from Cooking Light, she must approve. Right?

Summer Pea Pasta in bowl
5 from 1 ratings

Summer Pea Pasta

This Summer Pea Pasta with Lemon Pepper Chicken is a light and lively dish! Quick to pull together and delightfully flavorful: the perfect mid-week meal!
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 2 people


  • 8 ounces uncooked pasta [I used Trottole because it’s cool looking. I’m shallow like that]
  • 3 tablespoons butter
  • 5 garlic cloves thinly sliced
  • 2 cups frozen green peas thawed
  • ½ teaspoon sugar
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon kosher salt
  • 6 tablespoons torn fresh mint leaves
  • 1 teaspoon grated lemon rind
  • ½ cup pasta cooking liquid
  • 2 chicken breasts
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon sea salt
  • Juice of 1 medium lemon


To Prepare the Pea Pasta:

  • Cook pasta according to package directions until al dente. Drain pasta over colander reserving ½ cup cooking liquid. Run cold water over pasta to stop cooking.
  • Melt butter in a large skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Add peas and sugar; cook 2 minutes stirring frequently. Sir in cooked pasta, reserved ½ cup cooking liquid, and lemon juice. Cook for 2 minutes. Remove from heat.
  • Sprinkle with salt, mint, and lemon zest. Toss to combine and serve immediately.

To Prepare the Chicken:

  • Preheat oven to 400°.
  • While bringing water to a boil for the noodles, trim, rinse and pat chicken dry with paper towels. Sprinkle both sides with pepper and salt. Heat pan over medium-high heat and add 1 tablespoon olive oil to pan.
  • Brown chicken on both sides and then pour lemon juice over breasts. Bake in preheated oven 5-10 minutes until a minimum internal temperature has reached 165°. Time will vary by thickness of breast. Let rest while you prepare and serve with summer pea pasta.


Adapted from Cooking Light Magazine September 2013


Calories: 979kcal | Carbohydrates: 113g | Protein: 72g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 1293mg | Potassium: 1595mg | Fiber: 14g | Sugar: 13g | Vitamin A: 2344IU | Vitamin C: 78mg | Calcium: 134mg | Iron: 5mg
Course: Dinner, lunch, Main Course
Cuisine: American
Calories: 979
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Summer Pea Pasta
Summer Pea Pasta

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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  1. This sounds nice and light – perfect for summer! I also love the pasta shaw, I don’t think I’ve ever seen it before!

    1. It is definitely a summer dish. In the Fall / Winter I want heartier pastas dishes! But I will absolutely be making them with this new pasta. It’s just too cool!

  2. This looks so light, perfect for summer. Great pasta shape as well, not one you see often! Thanks for sharing this recipe! 🙂

  3. LOL…I must be shallow, too, because I love the pasta you chose for this! I haven’t seen Trottole around here, but I will be looking for it! Beautiful summer dish!