Pasta with Peas, Cream, Parsley, and Mint
Pasta with Peas, Cream, Parsley, and Mint
From Bon Appetit magazine
Ingredients
- 1 16-ounce package large shell pasta or elbow pasta
1 1/4 cups heavy whipping cream
1 16-ounce package frozen petite peas (do not thaw)
2 1/4 cups freshly grated Parmesan cheese plus additional for serving
1/4 cup chopped fresh mint
1/2 cup chopped fresh Italian parsley, divided
Directions
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
- Meanwhile, bring cream to simmer in large skillet over medium-high heat. Add peas and simmer just until heated through, 1 to 2 minutes. Add 2 1/4 cups cheese and stir until melted and sauce thickens slightly, about 1 minute.
- Stir in mint and 1/4 cup parsley.
- Pour sauce over pasta and toss to coat, adding pasta cooking liquid by tablespoonfuls if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining parsley.
- Serve, passing additional Parmesan alongside.
Serves 6-8.
Information
- Category
- Pasta, Main Dishes
- Cuisine
- Italian