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
Directions
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!).
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!)
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.
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.
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.
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!
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.
See what other Food52ers are saying.