One-Pot Wonders

Pasta with Spring Vegetables, Bathed in Cream

June  3, 2021
5 Ratings
Photo by Eric Moran
  • Prep time 20 minutes
  • Cook time 25 minutes
  • Serves 2 to 3, and can easily be doubled
What You'll Need
  • 1/2 pound pasta (I like reginetti, orecchiette, or something that will aptly hold on to peas and cream)
  • 1/2 pound frozen or fresh peas (I bet you could also use slices of asparagus, if you really wanted to)
  • 4 scallions, chopped
  • 1 tablespoon good butter (preferably salted)
  • 1/2 cup heavy cream
  • 3/4 cup grated Parmesan
  • 1/2 teaspoon freshly cracked black pepper, plus more to taste
  • 1 pinch salt, plus more to taste
  • 12 big mint leaves, or a small handful, kept whole until the last minute
  • 2 tablespoons snipped chives or tarragon, optional
  1. Cook your pasta in a large pot of salted boiling water—make sure it is salty like the sea! In the last minute of cooking, add your peas and scallions. I like to thaw my frozen peas at least partially, so the water comes back to a boil as quickly as possible. Reserve some pasta cooking water (about 1/2 cup), then drain the pasta, peas, and scallions into a colander with small holes (you don't want to lose all your scallion friends!).
  2. Return your empty pot to the stove. Warm the butter and cream over medium-low heat, until the cream starts to bubble and the butter is totally melted. Add the drained pasta, peas, and scallions, plus the grated Parmesan (be generous; be daring) and lots of black pepper. (Really. Lots!)
  3. Stir everything together, and add a bit of pasta water to thin out the sauce. Start with 1/4 cup, then add as you see fit. Taste for salt, and add a bit more—flaky preferred—if you deem it necessary.
  4. Divide your creamy pasta goodness into bowls, then bunch up your mint and snip it into thin ribbons with clean kitchen scissors, scattering it as a garnish. I cut it at the last minute to keep it from turning brown; you can also just use a knife if you like. You can also add chives, or tarragon, or any combination of the three—they all play well with peas and cream.

See what other Food52ers are saying.

  • Joan
  • Marjorie Gelin Goodwin
    Marjorie Gelin Goodwin
  • Joy Belamarich
    Joy Belamarich
  • Marian Bull
    Marian Bull
  • Erin Pettet
    Erin Pettet
Marian Bull

Recipe by: Marian Bull


10 Reviews

Joan August 12, 2014
I'm not fond of mint. Any suggestions for a substitute? If not, the recipe sounds good enough to try without it :)
Marian B. August 12, 2014
Parsley and basil are both great options!
Joy B. August 13, 2014
I second that! I've made this a bunch of times with basil.
Marjorie G. May 9, 2014
Last night I made this with gluten-free pasta from Tinkyada and skipped the mint since I didn't have any. Let me just say it was absolutely delicious. This is now one weekday dinner options. Simple, delicious, and fast.
Suzie Q. April 10, 2014
Cannot wait for the Framers Market to open here, in Oregon! Love the looks of this recipe!!!! YUM! Thank you.
Erin P. April 14, 2014
I'm about to move to Oregon from Australia next month. Where is this farmers market you speak of?
arcane54 April 27, 2014
Erin, there are farmer's markets in most of the larger cities in Oregon. If you're moving to Portland, you'll have your pick of several. If it's Eugene, we have markets every Saturday and during the peak on Tuesdays and Thursdays. Corvallis and Albany and Salem (I think) all have markets. Plus, there are market stands all over the place and many of our grocery stores carry local produce. Try a web search and you'll find them!
Robin J. April 2, 2014
I made something very similar last night, but with ricotta instead of cream and spring onions instead of scallions (homemade ricotta, which might account for part of why it was so good). It really was fantastic. My recipe was supposed to serve 3, but somehow, additional spoonfuls kept getting deposited on my husband's plate and end the end there were no leftovers. And very quick and easy to make.
Joy B. April 2, 2014
I called upon my pasta angels and they hath heard me.
Marian B. April 2, 2014
They're a bunch of cheesy cherubim.