Green Pea & Basil Pasta
This veggie-forward pasta is creamy, comforting, and built with little eaters in mind. Shell pasta is tossed with a smooth green pea and basil sauce made from gently sautéed zucchini, garlic, and peas, blended with whole milk and fresh basil until velvety. A handful of extra peas adds texture, and a sprinkle of grated Parmesan is served on the side.
Nutritional facts
Protein
17g
Carbs
58g
Calories
400kcal
Fat
12g
Ingredients
Pasta Shells, Peas, Zucchini, Whole Milk, Parmesan Cheese, Extra Virgin Olive Oil, Basil, Garlic, Baking Soda, Kosher Salt
Contains milk, wheat.
Reviews
2.0
Based on 1 reviews
It was bland
Siobian · 08/24/25
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About Cedric Nicolas
Born and raised in Versailles, France, Chef Cedric Nicolas got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional schooling and enrolled in a culinary training program at the age of 15. It only took several months, and a couple of missed soccer games, for him to decide he wanted to get into restaurants. Nicolas moved to London to stage at The Lanesborough, and by the age of 19, he was working in Michelin-starred Club Gascon. Nicolas eventually came back home to France to work under Gordon Ramsey. He went on to become chef of a restaurant with a daily tasting menu that featured the best local ingredients he could source this eventually earned the restaurant a Michelin Plate award. Nicolas moved to Los Angeles in 2017 to open Belle Vie and has been cooking in the city ever since.
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