Cilantro & Lime Rigatone with English Peas Recipe
August 12, 2026
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Cilantro and Lime Rigatone with English Peas delivers zippy Sonoma Gourmet Cilantro Lime Pasta Sauce tossed with tender pasta and sweet peas for a balanced taste. Serves 4 people.
Ingredients:
- 12 oz rigatoni pasta
- 1 cup fresh or frozen English peas
- 1 jar Sonoma Gourmet Cilantro Lime Pasta Sauce
- ½ cup freshly grated Parmesan cheese (plus extra for serving)
- ¼ cup fresh cilantro leaves, roughly chopped
- 1 lime, halved
- 1 tbsp Sonoma Gourmet 100% California Extra Virgin Olive Oil
- Salt and pepper, to taste
Preparation:
- Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions.
- During the last 2 minutes of pasta cooking, add the peas to the boiling pasta water.
- Reserve ½ cup pasta water, then drain.
- In a large skillet over medium heat, warm Sonoma Gourmet 100% California Extra Virgin Olive Oil.
- Add Sonoma Gourmet Cilantro Lime Pasta Sauce and stir until heated through (about 2 minutes). If the sauce seems too thick, stir in a splash of the reserved pasta water.
- Add the cooked rigatoni and peas to the skillet. Toss to coat in the sauce. Stir in Parmesan cheese until creamy.
- Remove from heat, sprinkle with chopped cilantro, and squeeze fresh lime juice over the top.
- Season with salt and pepper to taste. Serve immediately with extra Parmesan.
- Pro-Tip: Fold in a few thinly sliced radishes at the end for a peppery crunch and bright color.
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