Pasta e piselli (pasta and peas)

The first weeks of spring always find us with peas on the brain—particularly the combination of peas and creamy pasta. Most preparations of this homestyle classic, though, come with a third p-word: pork. The fatty saltiness of bacon, prosciutto, or pancetta pairs so well with the brightness of peas, so we wondered how possible it might be to replicate that same delectable contrast with a plant-based pantry. After a lot of brainstorming on ways to DIY those porky bits, we realized we were overcomplicating things. Store-bought tempeh bacon turned out to be the secret to unlocking this 20-minute springtime supper.

Because tempeh is fermented, it’s a little earthy and slightly nutty, but it can still soak up a lot of flavor just like tofu. Texturally, however, it’s very different because the soybean bits remain intact. That means if you dice it up and pan-fry it in some olive oil, those crumbly bits get irresistibly golden and crispy like li’l bacon bits. 

You can absolutely make tempeh bacon at home if you’re so inclined, but in the instance of pasta ’n’ peas we’re also whipping up a cashew cream sauce from scratch, so pre-marinated store-bought strips are where it’s at. After that it’s just a matter of boiling your noodles and tossing everything into the pot. The result is a decadent weeknight dinner that still manages to feel light and lemony. Before we get into it, one important PSA: Noodle shape matters here! Ditalini or orecchiette are best, since they have perfect pockets for catching the peas. 

Pasta e Piselli (Pasta and Peas) 

Yield: 4 servings

Ingredients:

Cashew Cream Sauce:

• 1½ cups cashews
• 2 cups vegetable broth
• ½ cup nutritional yeast
• 2 large garlic cloves, grated
• 1 tablespoon lemon juice
• 2 teaspoons lemon zest, plus more for garnish
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Pasta:

• 12 ounces ditalini or other short pasta
• 2 tablespoons olive oil 
• 6 ounces tempeh bacon (like Lightlife brand), chopped into ¼-inch pieces
• 2 cups frozen peas*
• ¼ cup mint leaves, finely chopped 

Procedure:

1. Make the pasta sauce. Pour boiling water over cashews and soak for 15 minutes. Drain and add to a blender with the broth, nutritional yeast, garlic, lemon juice and zest, salt, and pepper. Blend until completely smooth.
2. Cook the pasta: Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the pasta, reserving ½ cup pasta water. Set aside.
3. Put it together. Return the pasta pot to medium-high heat and add the olive oil. Add the tempeh bacon and cook, stirring, until golden and crispy, 6 to 8 minutes. Add the pasta to the pot with the cashew sauce and peas and cook, stirring, over medium until the sauce is glossy and coats the pasta and the peas are cooked through, 3 to 5 minutes. If necessary, add some of the reserved pasta water to thin out the sauce.
4. Serve. To serve, divide the pasta into bowls and garnish with mint, lemon zest, and extra black pepper, if desired. 

Notes and Substitutions:

• Store cashew cream sauce in a sealed container in the fridge for up to 1 week or in the freezer for up to 3 months. To thaw, transfer to the fridge overnight, then re-blend until smooth again. 
• You can also use fresh peas if you’ve got ’em. Instead of adding them into the pot at the end with the sauce, drop them in to cook with the pasta for the last 3 minutes.