Pasta With Spring Vegetables, Bathed In Cream Recipe

Name: Pasta With Spring Vegetables, Bathed In Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound pasta (I like reginetti, orecchiette, or something that will aptly hold on to peas and cream); 1/2 pound frozen or fresh peas (I bet you could also use slices of asparagus, if you really wanted to); 4 scallions, chopped; 1 tablespoon good butter (preferably salted); 1/2 cup heavy cream; 3/4 cup grated Parmesan; 1/2 teaspoon freshly cracked black pepper, plus more to taste; 1 pinch salt, plus more to taste; 12 big mint leaves, or a small handful, kept whole until the last minute; 2 tablespoons snipped chives or tarragon, optional

Servings: persons

1/2 pound pasta (I like reginetti, orecchiette, or something that will aptly hold on to peas and cream)
1/2 pound frozen or fresh peas (I bet you could also use slices of asparagus, if you really wanted to)
4 scallions, chopped
1 tablespoon good butter (preferably salted)
1/2 cup heavy cream
3/4 cup grated Parmesan
1/2 teaspoon freshly cracked black pepper, plus more to taste
1 pinch salt, plus more to taste
12 big mint leaves, or a small handful, kept whole until the last minute
2 tablespoons snipped chives or tarragon, optional

1
Cook your pasta in a large pot of salted boiling water-make sure it is salty like the sea! In the last minute of cooking, add your peas and scallions. I like to thaw my frozen peas at least partially, so the water comes back to a boil as quickly as possible. Reserve some pasta cooking water (about 1/2 cup), then drain the pasta, peas, and scallions into a colander with small holes (you don't want to lose all your scallion friends!).
2
Return your empty pot to the stove. Warm the butter and cream over medium-low heat, until the cream starts to bubble and the butter is totally melted. Add the drained pasta, peas, and scallions, plus the grated Parmesan (be generous; be daring) and lots of black pepper. (Really. Lots!)
3
Stir everything together, and add a bit of pasta water to thin out the sauce. Start with 1/4 cup, then add as you see fit. Taste for salt, and add a bit more-flaky preferred-if you deem it necessary.
4
Divide your creamy pasta goodness into bowls, then bunch up your mint and snip it into thin ribbons with clean kitchen scissors, scattering it as a garnish. I cut it at the last minute to keep it from turning brown; you can also just use a knife if you like. You can also add chives, or tarragon, or any combination of the three-they all play well with peas and cream.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound pasta (I like reginetti, orecchiette, or something that will aptly hold on to peas and cream), 1/2 pound frozen or fresh peas (I bet you could also use slices of asparagus, if you really wanted to), 4 scallions, chopped, 1 tablespoon good butter (preferably salted), and more.

Yes, Pasta With Spring Vegetables, Bathed In Cream falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Spring Vegetables, Bathed In Cream

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