Spring Pea Pasta
Ingredients
- 1 lb pasta penne, fusilli, or orecchiette
- 3 cups fresh or frozen peas divided
- 3 tbsp butter
- 3 tbsp olive oil
- 3 cloves garlic minced
- ½ cup heavy cream
- ½ cup pasta cooking water reserved
- 1 cup Parmesan grated, plus more for serving
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- ¼ cup fresh mint chopped
- ¼ cup fresh basil chopped
- Salt and black pepper to taste
- Red pepper flakes optional
- ⅓ cup ricotta optional
Instructions
- Boil salted water, cook pasta to al dente per package directions
- Reserve 1 cup pasta water before draining
- While pasta cooks, boil 2 cups peas for 2-3 minutes until bright green
- Drain, set aside 1 cup whole peas, reserve 1 cup for blending
- Blend 1 cup peas with ¼ cup pasta water, 2 tbsp olive oil, pinch salt until smooth
- Heat butter and remaining olive oil in large skillet over medium
- Add garlic, cook 1 minute until fragrant
- Add cream, simmer 2-3 minutes until slightly thickened
- Stir in pea purée, mix well
- Add remaining 1 cup whole peas
- Add drained pasta, toss, adding pasta water to reach desired consistency
- Remove from heat
- Add Parmesan, lemon zest, lemon juice, toss vigorously
- Fold in mint and basil, reserve some for garnish
- Season with salt and pepper
- Divide among bowls
- Top with ricotta dollop if using
- Garnish with herbs, Parmesan, lemon zest, red pepper flakes
Notes
- Reserve pasta water—essential for sauce
- Don't overcook peas—should be bright green
- Fresh herbs essential—dried won't work
- Remove from heat before adding cheese
- Grate Parmesan fresh from block
- Serve immediately—the sauce thickens quickly
- Store 3 days refrigerated
- Frozen peas work perfectly
- Add protein: shrimp, chicken, or prosciutto
- Vegan: use cashew cream and nutritional yeast
- Add asparagus for variation
- Best enjoyed fresh and hot