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Parmesan, Pea and Pistachio Pasta With Golden Tomato Sauce and Mushrooms

A fresh take on pasta just in time for Spring. This dish incorporates seasonal peas and mushrooms with creamy, melty fresh parmesan and pistachios for a nice, little crunch. Easily paired with Lucini’s Savory Golden Tomato Sauce, this whole meal comes together in just 20 minutes! Packed with more than two cups of fresh vegetables and savory umami flavor, this meal will have you saying welcome Primavera!


  • 1 package your favorite pasta- Fettuccine, Capellini and Pappardelle work nicely here
  • 1/2 brick of fresh parmesan cheese, grated
  • 1 cup washed and chopped mushrooms- Yellowfoot and Shiitake were used here
  • 1 jar Lucini Savory Golden Tomato Sauce
  • 1 cup of fresh snap peas, cut in half
  • White portion of one leak
  • 1 small shallot
  • 6 tablespoons of roughly chopped pistachios
  • 3 tablespoons unsalted butter
  • Pinch of salt


  1. Cook pasta according to package instructions, when finished strain and set aside
  2. Meanwhile, warm a large skillet to medium heat and add in butter
  3. Add chopped leaks, mushrooms and shallot to heated skillet and sauté for approximately five minutes
  4. Add fresh snap peas to skillet and sauté all veggies together for three more minutes, until peas are just tender
  5. Turn stove heat to low
  6. Add pasta and grated parmesan to skillet
  7. Pour Lucini Savory Golden Tomato Sauce over pasta and veggies in skillet, heat until warmed
  8. Remove from heat. Dish pasta and top with more freshly grated parmesan and crushed pistachios

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