Creamy Mint and Peas Pasta
Fresh, creamy, and packed with veggies!
Ingredients
- 1 10- oz. bag frozen peas no need to thaw
- 1 lb. medium shell pasta
- 1 cup store-bought grated Parmesan
- ½ cup mint leaves divided
- ½ cup heavy cream
- 1 garlic clove
- 1 lemon
- 2 Tbsp. extra-virgin olive oil plus more for drizzling
- Freshly ground black pepper
- Kosher salt
Instructions
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Bring a large pot filled with water to a boil over high heat. When water starts to steam, add a palmful of salt.
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When water has reached a rolling boil, add 10 oz. frozen peas. Cook until peas start to float and are tender, about 3 minutes. Using a spider or slotted spoon, transfer peas to a large bowl, allowing water to drain back into pot.
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Bring water back to a boil and add 1 lb. pasta shells, stirring once or twice with a wooden spoon to prevent sticking. Cook according to package instructions until pasta is tender but still al dente.
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While pasta is cooking, assemble your pea mixture. Start by setting aside about ¼ cup mint leaves for serving; finely chop remaining ¼ cup mint. Add chopped mint to bowl with peas.
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Using a microplane, finely grate 1 garlic clove and zest of 1 lemon into bowl with pea mixture. Reserve zested lemon for serving.
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Add ½ cup cream, 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.
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When pasta is finished cooking, transfer to bowl with peas with spider (it’s okay if some pasta cooking liquid piggybacks into bowl—in fact, it’s a good thing!).
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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.
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Divide pasta among bowls. Top with remaining cheese and reserved mint. Drizzle with oil.
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Cut lemon and reserve slices for serving.
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Serve and enjoy! 😀