Mediterranean Feta Pea Pasta

Fresh, creamy, and full of bright Mediterranean flavor, Mediterranean Feta Pea Pasta is the kind of meal that feels comforting without being heavy. Tender pasta gets tossed with sweet peas, creamy feta, garlic, herbs, and fresh lemon for a silky sauce that comes together beautifully. A little parmesan adds richness while fresh basil and parsley keep everything tasting vibrant and fresh. It’s elegant enough for guests yet easy enough for busy weeknights. Even better, this recipe comes together in about 30 minutes, making it perfect when you want something cozy, flavorful, and effortlessly impressive.

Recipe Yield: 4 servings

INGREDIENTS

12 oz spaghetti or linguine
1 cup frozen peas
7 oz block feta cheese, crumbled
2 tbsp olive oil
1 tbsp butter
4 garlic cloves, finely minced
1 small shallot, finely diced
½ tsp dried oregano
¼ tsp crushed red pepper flakes (optional)
¼ tsp salt, or to taste
¼ tsp black pepper
1 tbsp fresh lemon zest
1½ tbsp fresh lemon juice
½ cup reserved pasta water (plus more if needed)
¼ cup finely grated parmesan cheese
2 tbsp chopped fresh parsley
2 tbsp chopped fresh basil

Optional garnish:
Extra crumbled feta cheese
Fresh lemon zest
Fresh cracked black pepper
Drizzle of olive oil

INSTRUCTIONS

1. Boil the pasta:
Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente. During the final 2 minutes of cooking, add frozen peas directly to the pot. Before draining, reserve ½ cup pasta water, then drain.

2. Build the flavor base:
Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add shallot and cook for 2–3 minutes until softened. Stir in garlic, oregano, and crushed red pepper flakes, then cook for about 30 seconds until fragrant. Avoid browning the garlic.

3. Make the creamy feta sauce:
Lower heat to medium-low. Add crumbled feta, parmesan, lemon zest, black pepper, and lemon juice. Slowly stir in ¼ cup reserved pasta water, stirring constantly until creamy. The feta will soften and loosen into a rustic creamy sauce. Add another splash of pasta water if needed.

4. Toss everything together:
Add cooked pasta and peas to the skillet. Toss for 1–2 minutes until fully coated and warmed through. Gradually add more reserved pasta water as needed for a silky, lightly creamy finish.

5. Finish and serve:
Turn off heat and fold in parsley and basil. Taste before adding salt—feta naturally adds saltiness. Finish with extra feta, lemon zest, cracked black pepper, and a tiny drizzle of olive oil before serving warm.

Helpful Tips to Perfect This Recipe

• Use block feta for the best texture: Block feta melts more naturally and creates a creamier sauce compared to pre-crumbled feta.
• Reserve extra pasta water just in case: Feta-based sauces naturally tighten as they sit. A splash of warm pasta water instantly brings the sauce back to silky.
• Salt at the end, not the beginning: Because feta and parmesan already add saltiness, tasting first helps prevent an overly salty pasta.