Spring green is a color like no other. All those tiny buds on the trees and the little crocuses popping up here and there boast that special once-a-year color that means that winter is truly over. In celebration of this special season here’s a very green springtime recipe.
INGREDIENTS
1 lb. pasta of your choice
2 tbs. olive oil
1 bunch (6–8) green onions or scallions, sliced thin
5 cloves garlic, minced
4 cups frozen then thawed peas with pearl onions (reserve 1/4 cup for garnish)
1 cup half and half or heavy cream
1/4 cup white wine or chicken/veggie stock
1/2 stick unsalted butter
1 cup grated parmesan cheese
DIRECTIONS
1. While the pasta is cooking, sauté scallions and garlic in olive oil in a dutch oven over medium heat for about 3–4 minutes until soft but not browned.
2. Add thawed peas, half and half or cream, and wine or broth to the pot and stir until warmed through but not boiling.
3. Blend with an immersion blender or add to a blender and blend until smooth.
4. If using a blender add the sauce back to the warm pot. Add the butter and parmesan cheese until well incorporated.
5. Add some warm pasta water if you want a thinner sauce.
6. Serve over pasta, chicken, or fish and garnish with the reserved peas and onions and a sprinkling of lemon zest.
This article originally appeared in the March/April 2026 issue of Upstate Gardeners’ Journal.
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