How to Make Creamy Spring Pasta with Lemon, Basil & Crispy Chickpeas

This spring pasta is a fresh, zesty twist on a classic comfort dish. Packed with seasonal vegetables, a light creamy lemon sauce, and topped with crispy chickpeas for crunch, it’s the perfect blend of cozy and refreshing. Serve it warm or cold for a beautiful lunch, weeknight dinner, or spring gathering dish.

Why You’ll Love This Recipe

• Bright, fresh flavors perfect for spring and summer
• Customizable with your favorite pasta and veggies
• Easy to make ahead and serve cold like a pasta salad
• Includes a dairy-free option for the sauce

Recipe Details

Ingredients

For the Pasta

• 12 oz pasta (fusilli, farfalle, or linguine work beautifully)
• 1 cup sugar snap peas, trimmed
• 1/2 cup frozen or fresh peas
• 1 small zucchini, thinly sliced into ribbons (use a veggie peeler)
• 1/4 cup fresh basil, roughly chopped
• 1/4 cup grated Parmesan (or vegan alternative)
• Zest of 1 lemon
• Salt & pepper, to taste
• 2 Tbsp olive oil (for tossing)

For the Creamy Lemon Sauce

• 1/2 cup plain Greek yogurt (or coconut yogurt for dairy-free)
• 2 Tbsp olive oil
• Juice of 1 lemon
• 1 garlic clove, grated
• 1 Tbsp Dijon mustard
• 1/4 tsp chili flakes (optional, for a kick)
• Salt, to taste

For the Crispy Chickpeas (Optional)

• 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
• 1 Tbsp olive oil
• 1/2 tsp garlic powder
• Salt & pepper

Instructions

1. Roast the Chickpeas (Optional)
   Preheat oven to 425°F (220°C). Toss chickpeas with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, shaking the pan halfway through, until golden and crispy.
2. Cook the Pasta
   Boil pasta according to package directions. In the last 2 minutes of cooking, add the snap peas and green peas directly to the pot. Drain and rinse the pasta and vegetables under cool water to stop the cooking process.
3. Prepare the Sauce
   In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, grated garlic, Dijon mustard, lemon zest, and chili flakes. Add salt to taste and adjust seasoning as needed.
4. Assemble the Pasta
   In a large bowl, combine cooked pasta, blanched peas, snap peas, zucchini ribbons, fresh basil, and Parmesan. Pour in the creamy lemon sauce and toss gently to coat everything evenly. Drizzle with a bit more olive oil if needed for extra richness.
5. Serve
   Top with crispy chickpeas if using, more fresh basil, and a sprinkle of lemon zest. This dish can be served warm or cold, making it perfect for leftovers or a make-ahead meal.

Tips for Success

• For perfectly cooked veggies, rinse the pasta and peas under cold water to stop overcooking.
• Use a spiralizer or mandoline for quick zucchini ribbons.
• This recipe is great for meal prep—store the sauce separately and mix before serving.

How to Make Creamy Spring Pasta with Lemon, Basil & Crispy Chickpeas

Recipe by The Slow Table TeamCourse: DinnerDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

450

kcal

Ingredients

• For the Pasta

• 12 oz pasta (fusilli, farfalle, or linguine work beautifully)

• 1 cup sugar snap peas, trimmed

• 1/2 cup frozen or fresh peas

• 1 small zucchini, thinly sliced into ribbons (use a veggie peeler)

• 1/4 cup fresh basil, roughly chopped

• 1/4 cup grated Parmesan (or vegan alternative)

• Zest of 1 lemon

• Salt & pepper, to taste

• 2 Tbsp olive oil (for tossing)

• For the Creamy Lemon Sauce

• 1/2 cup plain Greek yogurt (or coconut yogurt for dairy-free)

• 2 Tbsp olive oil

• Juice of 1 lemon

• 1 garlic clove, grated

• 1 Tbsp Dijon mustard

• 1/4 tsp chili flakes (optional, for a kick)

• Salt, to taste

• For the Crispy Chickpeas (Optional)

• 1 (15 oz) can chickpeas, drained, rinsed, and patted dry

• 1 Tbsp olive oil

• 1/2 tsp garlic powder

• Salt & pepper

Directions

• Roast the Chickpeas (Optional): Preheat oven to 425°F (220°C). Toss chickpeas with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, shaking the pan halfway through, until golden and crispy.
• Cook the Pasta: Boil pasta according to package directions. In the last 2 minutes of cooking, add the snap peas and green peas directly to the pot. Drain and rinse the pasta and vegetables under cool water to stop the cooking process.
• Prepare the Sauce: In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, grated garlic, Dijon mustard, lemon zest, and chili flakes. Add salt to taste and adjust seasoning as needed.
• Assemble the Pasta: In a large bowl, combine cooked pasta, blanched peas, snap peas, zucchini ribbons, fresh basil, and Parmesan. Pour in the creamy lemon sauce and toss gently to coat everything evenly. Drizzle with a bit more olive oil if needed for extra richness.
• Serve: Top with crispy chickpeas if using, more fresh basil, and a sprinkle of lemon zest. This dish can be served warm or cold, making it perfect for leftovers or a make-ahead meal.

Serving Suggestions

• Pack for a picnic or light lunch
• Serve alongside grilled chicken or salmon
• Add arugula or baby spinach for even more greens

Frequently Asked Questions

Can I make this pasta dairy-free?
Yes, use coconut yogurt in place of Greek yogurt and a plant-based Parmesan alternative or omit the cheese altogether.

Can I make this ahead?
Definitely. Store the sauce separately and combine before serving for best texture.

How long does this keep in the fridge?
Store leftovers in an airtight container for up to 3–4 days. Enjoy cold or reheat gently on the stove.