Perfect Weeknight Pasta with Green Peas and Dino Kale

Pasta with green peas and dino kale in a bowl

A couple of quick, simple pasta dishes up one’s sleeve and almost any weeknight can be saved. This might be the quickest and simplest one yet in our repertoire, and one of the yummiest at that.

Frozen green peas is a staple in our household, and primarily so during the colder half of the year. They’re grown in Sweden, cost practically nothing and can really boost any meal by bringing protein, fiber, vitamins and minerals to the game. To us, it’s the perfect thing to have a couple of bags of in the freezer.

Some might find the flavor of tarragon either too licorice-y or too much like sauce bearnaise, but the perfect amount added can certainly elevate a dish and make it feel a little more sophisticated. We happen to like it a lot, but if you’re skeptical, please just omit and perhaps add another dried herb instead (although the amount of tarragon used here only lends a subtle hint). Thyme would certainly be a nice alternative. And it’s probably known to everyone that few dishes make as good leftover lunches as pasta, but in case you wondered: this one is downright excellent the following day. Other favorites include Lentil Bolognese, Baked Pasta with Mushrooms and Kale and Creamy Brussels sprouts Pasta with Lemon and Walnuts. Good luck!

För recept på svenska, klicka här: Snabb och enkel pasta med gröna ärter och svartkål

Serves 4-6


500 g pasta
600 g frozen green peas
200 g dino kale (with stems)
5 dl cooked white beans (preferably room temperature)
2 dl creme fraiche of your choice
1 tbsp dried tarragon
1 small red onion, finely chopped
2 tbsp nutritional yeast (can be omitted)
1 dl toasted pumpkin seeds
Canola oil, salt and black pepper


  1. Cook pasta and peas (separately) according to package instructions.
  2. In the meantime, prepare the kale. Simply discard the very thick part of the stems and chop the rest. Set aside.
  3. When the pasta is done, place it in a large bowl and drizzle with some canola oil to prevent sticking. Then add in peas, dino kale, white beans and creme fraiche. Mix thoroughly. Add in tarragon, almost all the red onion, 1 1/2 tsp salt, nutritional yeast and some black pepper thereafter, and mix well again.
  4. Serve with a sprinkle of pumpkin seeds and some red onion on top.

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If you’re looking for more dinner inspiration, we collected a whole bunch of yummy recipes in this post: Our Top Warming Winter Recipes.

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