Pasta with Peas, Cream, Parsley, and MintKana Okada
Recipe information
Total Time
20 minutes
Yield
Makes 6 to 8 servings
Ingredients
1 16-ounce package large shell pasta or elbow pasta
1 1/4 cups heavy whipping cream
1 16-ounce package frozen petite peas (do not thaw)
2 1/4 cups freshly grated Parmesan cheese plus additional for serving
1/4 cup chopped fresh mint
1/2 cup chopped fresh Italian parsley, divided
Preparation
Step 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.
Step 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. Stir in mint and 1/4 cup parsley. 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. Serve, passing additional Parmesan alongside.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 529.41; % Calories from Fat 40.9; Fat (g) 24.08; Saturated Fat (g) 13.32; Cholesterol (mg) 73.45; Carbohydrates (g) 51.91; Dietary Fiber (g) 5.28; Total Sugars (g) 3.45; Net Carbs (g) 46.62; Protein (g) 25.03
#### Nutritional analysis provided by Bon Appétit
