Sunday, May 16, 2010

Mmmm cream.

The other night I was looking for a recipe that had a feeling of extravagance, as it was Friday after all (and Friday dinners must feel extravagant, didn't you know?), yet it needed to be something that was fairly simple, and I was hoping to use herbs from my windowsill garden (which is bigger and better this year, I'll do a post about it soon!). 

I was perusing Bon Appetit and came upon "Pasta with Peas, Cream, Parsley and Mint". Perfect! It was indeed quite easy and quick, yet the inclusion of cream made it feel a little more, shall I say, extravagant, and most importantly, it was absolutely delicious! The shells collected up the peas so that they were a pleasant surprise when you bit down on a shell. The final product has a nice look too, so it's great if you're looking for high marks on presentation.

I will say that as opposed to most homemade dishes, this was best the first time around, so gobble it up the night you make it!

Pasta with Peas, Cream, Parsley and Mint, from Bon Appetit, March 2008
Serves 6-8 (I did a half recipe)

Ingredients: 1 (16oz) package of medium or large shell pasta, 1 1/4 cups heavy cream, 1 (16oz) package of frozen peas (still frozen),2 1/4 cups fresh grated Parmesan cheese, shaved Parmesan cheese for serving, 1/4 cup fresh mint, chopped, 1/4 cup fresh Italian parsley, chopped, with extra parsley for serving.

Directions: Cook pasta in a large pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to warm pot.

While the past is cooking, bring cream to simmer in a large skillet over medium-high heat. Add frozen peas and simmer just until heated through, 1 to 2 minutes.  Add the cheese and stir until melted and sauce thickens slightly, about a minute.  Stir in mint and chopped parsley.  Pour the sauce over the pasta and toss to coat, adding pasta cooking liquid in small increments if dry.  Season to taste with salt and pepper. Transfer to serving dish and sprinkle with remaining parsley and cheese.

As always, enjoy!

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