Simple Spinach & Green Pea Pasta

When your period starts, your body loses some iron and you may crave more nourishing, comforting meals. This spinach and green pea pasta is perfect for that.

Spinach is rich in iron, while green peas contain plant-based protein. Together they make a great combination to support your energy during the menstrual phase of your cycle.

The basil and lemon keep the sauce fresh and light, while parmesan and feta add a creamy, salty flavour. I also added some crumbled feta on top for extra taste.

And honestly? It turned out really good.

Ingredients (serves 2)

• 250 g pasta (of your choice)
• 150 g green peas (fresh or frozen)
• 3 large handfuls of fresh spinach
• 1 shallot or small onion, finely chopped
• 1 garlic clove, finely chopped
• Handful of fresh basil
• Juice of ½ lemon
• 30 g parmesan
• ± 100 ml pasta water
• Olive oil
• Salt and black pepper
• Feta, crumbled (for topping)

Direction

1. Cook the pasta in well-salted water 1 minute less than the package instructions. Reserve a cup of pasta water, then drain the pasta.
2. Cook the peas briefly in water until tender. Drain and set aside.
3. Heat a splash of olive oil in a pan. Cook the shallot or onion with a pinch of salt for about 5 minutes until soft. Add the garlic and cook for another 1–2 minutes.
4. Add the spinach and cook briefly until wilted. Remove from the heat.
5. Add to a blender: spinach and peas, basil, lemon juice, parmesan, and about 100 ml pasta water.
6. Blend until smooth. Add extra pasta water if needed and season with salt and pepper.
7. Mix the pasta with the sauce until everything is well coated. Add a little more pasta water if needed to loosen the sauce.
8. Serve with crumbled feta, black pepper, and a drizzle of olive oil.