Dinner · Beginner · 18 min

Pea & feta pasta

The peas cook in the same water as the pasta.

Hobvegetarian5 ingredients

Original draft · Kitchen testing and human review pending.

CHUTTERSNAP / Unsplash · Ingredient photograph

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What you need

Amounts for 1 serving. Weigh the prepared ingredient described below.

80 g Dried wheat pasta, egg-free, unenriched
120 g Frozen peas
40 g Feta made with vegetarian rennetCheck the vegetarian label; animal rennet changes diet suitability.
5 g Olive oil
10 g Lemon juice, freshly squeezed

Weights use g/kg or oz/lb. Instruction volumes use ml/L or US/UK fl oz. Cup equivalents appear only where the food source reports a matching household measure.

Diet and ingredient checks

Diet: vegetarian. Tags assume the specified products, including vegetarian cheese and vegan bread where listed.

Contains: Cereals containing gluten, Milk

Product labels need checking for: Eggs.

These are ingredient checks, not an allergy-safety guarantee. Check every package and avoid cross-contact in your kitchen. Vegan does not mean allergen-free.

About the 14 listed allergens

Let’s make it

Kitchen scales · Saucepan · Hob · Colander · Spoon

Start cooking pasta according to its packet.
Add frozen peas for their full packet cooking time near the end; allow the water to return to a boil.
Drain when both are cooked. Stir in olive oil, lemon juice and crumbled feta.

A look at the nutrients

Estimated from ingredient amounts. Cooking losses and product differences are not adjusted. Total sugars include naturally occurring sugars; added sugars are not separately calculated.

Dietary fibre7.99 g

Total sugars8.39 g

Total fat15.31 g

Carbohydrate (by difference)78.32 g

Energy541.6 kcal

Protein22.38 g

Vitamins, minerals and other values

EPA0 g

DHA0 g

Retinol50 µg

Total monounsaturated fatty acids5.68 g

Total polyunsaturated fatty acids1.42 g

Total saturated fatty acids6.31 g

Beta-carotene1,465.3 µgKnown subtotal · 1 ingredient value missing

Vitamin C25.47 mg

Thiamin0.45 mg

Riboflavin0.51 mg

Vitamin K (phylloquinone)37.29 µg

Copper0.39 mg

Iron3.17 mg

Magnesium81.8 mg

Phosphorus385.2 mg

Starch54.92 gKnown subtotal · 2 ingredient values missing

Fructose0.5 gKnown subtotal · 2 ingredient values missing

Niacin3.83 mg

Pantothenic acid1.4 mg

Vitamin B-60.39 mg

Potassium397.15 mg

Zinc3.27 mg

Selenium58.85 µg

Alpha-tocopherol0.92 mg

Glucose0.29 gKnown subtotal · 2 ingredient values missing

Water135.23 g

Calcium241.05 mg

Choline, total39.09 mgKnown subtotal · 1 ingredient value missing

Sodium590.6 mg

Manganese1.15 mg

Vitamin A (RAE)173.6 µg

Folate, total92.8 µg

Vitamin D (D2 + D3)0.16 µg

Vitamin B-120.68 µg

FluorideNot reported

Total trans fatty acids0 gKnown subtotal · 2 ingredient values missing

Linoleic acid<0.01 gKnown subtotal · 4 ingredient values missing

ALA0.02 gKnown subtotal · 3 ingredient values missing

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Food records, image rights & review status

Original Nutrition Atlas recipe draft, 6 September 2026. Kitchen testing and human editorial review are pending. Photography illustrates ingredients or serving ideas, not the exact prepared recipe.

USDA SR Legacy, April 2018, public-domain food data. Values retain their source definitions; a historical generic record cannot describe every brand. Nutrient links explain the measured substance and do not claim this meal covers your needs.

Dried wheat pasta, egg-free, unenriched — FDC 168927Pasta, dry, unenriched
Frozen peas — FDC 170016Peas, green, frozen, unprepared (Includes foods for USDA's Food Distribution Program)
Feta made with vegetarian rennet — FDC 173420Cheese, feta
Olive oil — FDC 171413Oil, olive, salad or cooking
Lemon juice, freshly squeezed — FDC 167747Lemon juice, raw

USDA documentation · Unsplash image licence · Unit conversions: NIST · Food handling: FSA

From your plate to the atlas

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Estimates per serving, from the specified USDA ingredients before cooking losses. These are learning topics, not a ranking of the meal or a measure of your daily needs.