Pasta With Peas, Cream, Parsley, And Mint
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
52
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.25 cups
Heavy Whipping Cream1 cup
Mint (chopped fresh)Directions:
1
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
2
Drain, reserving 1/2 cup pasta cooking liquid
3
Return pasta to pot
4
Meanwhile, bring cream to simmer in large skillet over medium-high heat
5
Add peas and simmer just until heated through, 1 to 2 minutes
6
Add 2 1/4 cups cheese and stir until melted and sauce thickens slightly, about 1 minute
7
Stir in mint and 1/4 cup parsley
8
Pour sauce over pasta and toss to coat, adding pasta cooking liquid by tablespoonfuls if dry
9
Season to taste with salt and pepper
10
Transfer to bowl
11
Sprinkle with remaining parsley
12
Serve, passing additional Parmesan alongside
13
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
14
Drain, reserving 1/2 cup pasta cooking liquid
15
Return pasta to pot
16
Meanwhile, bring cream to simmer in large skillet over medium-high heat
17
Add peas and simmer just until heated through, 1 to 2 minutes
18
Add 2 1/4 cups cheese and stir until melted and sauce thickens slightly, about 1 minute
19
Stir in mint and 1/4 cup parsley
20
Pour sauce over pasta and toss to coat, adding pasta cooking liquid by tablespoonfuls if dry
21
Season to taste with salt and pepper
22
Transfer to bowl
23
Sprinkle with remaining parsley
24
Serve, passing additional Parmesan alongside