Made this for the first time last night, and it was really tasty. Loved the peas and mint together as it tasted very fresh.
Adapted from Bon Appetit
10 ounce bag of frozen peas
8 ounces to 1 lb of pasta shells or fusilli (depends on how many servings you are making)
1/2 cup chopped fresh mint
Mint leaves for serving
1 garlic clove
1/2 cup heavy cream (I don’t like to cook with this, so I melted 1-2T of butter and mixed it with milk and fat-free yogurt equalling 1/2 cup and used instead; mix well)
2 T olive oil (I used pesto flavored, but plain will do)
1/2 cup shredded parmesan and more to serve
Zest of one lemon (more to sprinkle on for serving)
Salt and pepper to taste
Lemon wedges for serving (if desired) I love serving pasta with a parmesan crisp and this went very well with this dish!
- Bring a large pot filled with water to a boil over high heat. When water starts to steam, add about 1 T of salt.
- When water has reached a rolling boil, add 10 oz. frozen peas. Cook until peas start to float and are tender, 3-5 minutes. Using a spider or slotted spoon, transfer peas to a large bowl, allowing water to drain back into pot.
- Bring water back to a boil and add 1 lb. pasta shells or fusilli, stirring once or twice with a wooden spoon to prevent sticking. Cook according to package instructions until pasta is tender but still al dente.
- While pasta is cooking, assemble your pea mixture. Start by setting aside about some whole leaves of ½ cup mint leaves for serving; finely chop remaining mint. Add chopped mint to bowl with peas.
- Using a microplane, finely grate 1 garlic clove and scallion into bowl and then add the zest of 1 lemon, reserving some of the zested lemon for serving.
- Add ½ cup cream (or the milk mixture), 2 Tbsp. oil, and ½ cup cheese to bowl with pea mixture and mash with a potato masher to break up peas. You want a mix of whole peas and smooth, mushy parts. (I actually microwaved this for a minute to warm it when I was done mashing).
- When pasta is finished cooking, transfer to bowl with peas with slotted spoon or spider (it’s okay if some pasta cooking liquid piggybacks into bowl—in fact, it’s a good thing!).
- Season mixture generously with pepper and more salt, if needed, and toss with a wooden spoon vigorously so hot pasta melts cheese and thickens to a creamy sauce.
- Divide pasta among bowls (be sure to warm your pasta bowls in advance). Top with parmesan cheese and reserved mint; add additional lemon zest if you like.
- 10. Serve with lemon wedge and/or parmesan crisp, if desired.