A refreshing take on classic macaroni and cheese, this delicious pasta dinner is a mix of decadent cream, salty cheese, and fresh herbs. Although the sauce is made with cream and cheese, in moderation, this pasta is far from heavy. The fragrant mint provides a tangy coolness and the peas burst in your mouth.

The vegetarian recipe follows a simple technique that's adaptable: Mushrooms, asparagus, and sun dried tomatoes would be wonderful add ins. To see the recipe,


Pasta with Peas, Cream, Parsley, and Mint

Pasta with Peas, Cream, Parsley, and Mint


  1. 1 16-ounce package large shell pasta or elbow pasta
  2. 1 1/4 cups heavy whipping cream
  3. 1 16-ounce package frozen petite peas (do not thaw)
  4. 2 1/4 cups freshly grated Parmesan cheese plus additional for serving
  5. 1/4 cup chopped fresh mint
  6. 1/2 cup chopped fresh Italian parsley, divided


  1. 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.
  2. 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.
  3. Stir in mint and 1/4 cup parsley.
  4. 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.
  5. Serve, passing additional Parmesan alongside.

Serves 6-8.

Average ( votes):