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Over the previous few weeks, I’ve posted a pair occasions about this pasta on instagram. I’ve an analogous summer time pasta however everybody appeared extraordinarily on this spring pea model. I like this pasta. The sauce is type of heavy however there’s simply sufficient to coat the pasta. It comes collectively rapidly and is the proper go-to, final minute dinner.


In the case of greens, just about something would work for this dish. I preserve frozen peas readily available for a easy dinner however this time of yr, contemporary peas are the way in which to go. In the course of the spring, I’ve additionally been recognized so as to add asparagus and spinach whereas summer time is all about corn and tomatoes.

The Sauce

This sauce is wealthy, nevertheless it’s one of many causes I actually load up on greens on this pasta. You don’t want quite a lot of sauce to make this pasta actually shine. In fact, you don’t should make this with cream/cheese. I’ve an analogous recipe with an almond sauce. It’s fairly a stable vegan swap.


I didn’t embody that is this model, however I take advantage of herbs rather a lot on this pasta. Basil, chives, and dill are normally those I add first. Add the herbs once you’re including the parmesan.


I want this pea pasta with smaller shapes: orecchiette, penne, or rigatoni. In fact, this might simply work with lengthy noodles. Simply use what you’ve got readily available or when you’ve got any favorites.


Serve this pasta with roasted/grilled greens or a giant salad. I wish to load up on greens after I make this pasta dish.


Pea Pasta with Shallot Cream Sauce


eight ounces pasta

2 tablespoons butter

2 medium shallots

three cups peas (contemporary or frozen)

¼ cup  heavy cream

¼ cup complete milk

1 ½ to 2 cups grated parmesan

½ Lemon,  Zested

Salt, to style


  • Cook dinner the pasta based on directions. Drain, reserving about ½ cup of pasta water, and put aside.
  • To make the sauce, soften the butter in a big pan. Mince the shallots and add them to the pan, cooking till they’re gentle and beginning to brown. Add within the peas and cook dinner till the peas are sizzling. Add the cream and milk, stirring to mix.
  • Warmth over low warmth and stir in 1 half of cups of parmesan. Proceed to cook dinner till the sauce begins to thicken barely. Add the pasta and stir to coat. If the pasta is just too skinny, add a bit extra parmesan cheese. If the sauce is just too thick, add a splash of pasta water. Stir within the lemon zest and salt earlier than serving. With salting the pasta water and the quantity of cheese, I discover I don’t want so as to add a ton of salt- it’s actually as much as your tastes.
  • Serve with extra parmesan cheese and black pepper if desired.

Key phrases: pea pasta, cream sauce

Creamy Pasta with peas and a parmesan-shallot cream sauce