Over the past few weeks, I’ve posted a couple times about this pasta on instagram. I have a similar summer pasta but everyone seemed extremely interested in this spring pea version. I love this pasta. The sauce is kind of heavy but there’s just enough to coat the pasta. It comes together quickly and is the perfect go-to, last minute dinner.
Vegetables
When it comes to vegetables, pretty much anything would work for this dish. I keep frozen peas on hand for a simple dinner but this time of year, fresh peas are the way to go. During the spring, I’ve also been known to add asparagus and spinach while summer is all about corn and tomatoes.
The Sauce
This sauce is rich, but it’s one of the reasons I really load up on vegetables in this pasta. You don’t need a lot of sauce to make this pasta really shine. Of course, you don’t have to make this with cream/cheese. I have a similar recipe with an almond sauce. It’s quite a solid vegan swap.
Herbs
I didn’t include this is this version, but I use herbs a lot in this pasta. Basil, chives, and dill are usually the ones I add first. Add the herbs when you’re adding the parmesan.
Pasta
I prefer this pea pasta with smaller shapes: orecchiette, penne, or rigatoni. Of course, this could easily work with long noodles. Just use what you have on hand or if you have any favorites.
Serving
Serve this pasta with roasted/grilled vegetables or a big salad. I like to load up on greens when I make this pasta dish.
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PinIngredients
8 ounces pasta
2 tablespoons butter
2 medium shallots
3 cups peas (fresh or frozen)
¼ cup heavy cream
¼ cup whole milk
1 ½ to 2 cups grated parmesan
½ Lemon, Zested
Salt, to taste
Instructions
- Cook the pasta according to instructions. Drain, reserving about ½ cup of pasta water, and set aside.
- To make the sauce, melt the butter in a large pan. Mince the shallots and add them to the pan, cooking until they are soft and starting to brown. Add in the peas and cook until the peas are hot. Add the cream and milk, stirring to combine.
- Heat over low heat and stir in 1 1/2 cups of parmesan. Continue to cook until the sauce begins to thicken slightly. Add the pasta and stir to coat. If the pasta is too thin, add a bit more parmesan cheese. If the sauce is too thick, add a splash of pasta water. Stir in the lemon zest and salt before serving. With salting the pasta water and the amount of cheese, I find I don’t need to add a ton of salt- it’s really up to your tastes.
- Serve with more parmesan cheese and black pepper if desired.
Keywords: pea pasta, cream sauce
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