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A fresh, springtime pasta with snow peas and new potatoes. #vegan, #pasta, #snowpeas, #potatoes HolyCowVegan.net

Pasta with Snow Peas and New Potatoes

Vaishali · Holy Cow! Vegan Recipes
A delicate, delightful spring pasta with juicy snow peas and delicious new potatoes makes the perfect dinner.

5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Course Main/Pasta
Cuisine Italian fusion
Servings 8 servings
Calories 279 kcal


  • 16 ounces farfalle pasta (any other similar-sized pasta or gluten-free pasta is fine)
  • 2 tbsp extra virgin olive oil
  • 6 large cloves garlic (crushed, then minced)
  • 1 pound snow peas (or snap peas or a combination of both)
  • 1 pound baby potatoes (boiled and diced)
  • 1/2 tsp red pepper flakes
  • 2 lemons (juice and zest)
  • Salt and ground black pepper to taste
  • 1 cup parsley (chopped)

(Optional add-ins)


  • Bring a large, salted pot of water to a boil and cook the pasta per package directions until al dente.
  • Heat the olive oil in a large saucepan. Add the garlic and saute until it turns lightly blonde, just a few seconds. Then add in the snap peas along with the red pepper flakes, ground black pepper and salt. Saute a couple of minutes until the snap peas are a little tender. You don't them to lose that juicy crunch so don't overcook them.
  • Stir in the potatoes, lemon zest and juice and then add the cooked and drained pasta with 1/2 cup of the pasta cooking water. Mix well. Check salt and pepper. Stir in the parsley and the optional add-ins, if using. Sprinkle on the cashew parmesan.
  • Serve hot, warm, at room temperature, or cold.


Calories: 279kcalCarbohydrates: 50gProtein: 10gFat: 5gSaturated Fat: 1gSodium: 13mgPotassium: 328mgFiber: 4gSugar: 5gVitamin A: 1285IUVitamin C: 59mgCalcium: 58mgIron: 2.6mg
Keyword Pasta
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