Creamy Green Pea Pasta
Creamy green pea past, a simple, cozy dish that's all about comfort. Sweet green peas. a velvety sauce, and perfectly cooked pasta come together in the easiest way possible. It's on of those weeknight meals that feels special without the fuss, just grab a fork and dig in!
Equipment
- Food Processor
Ingredients
- 2-2½ cups Pasta like Orecchiette, Shells 0r Tubetti pasta (mini tubes)
- 1½ cups green peas
- ¼ onion finely chopped
- 2 cloves garlic minced
- 1 egg
- ½ cup Parmesan freshly grated
- 3 tbsp extra virgin olive oil
- salt to taste
- freshly cracked pepper
- 4-5 cups salted boiling water
- Fresh Parsley or Basil for garnish
- Freshly grated parmesan for garnish
Instructions
- Warm the olive oil in a large over medium-low heat.
- Once the oil has been heated, add the onion and sprinkle with a pinch of salt, cook stirring occasionally, until the onion becomes slightly translucent. (about 3 to 4 minutes.)
- Add the garlic and cook for an additional minute or until fragrant.
- Now add the peas with another large pinch of salt and 3 cups of the boiling water (just enough to cover the peas) increase the heat to medium and simmer until the peas are soft. (about 8 minutes.)
- While the peas are simmering, transfer three-fourths of the pea mixture to a blender (or food processor) and blend until smooth.
- Once smooth, use a spoon to help pass the pea puree through the fine mesh strainer, back into the pot (see note #1.)
- Add the pasta pack into the pea purée along with 2 cups of the boiling water.
- Cook until the pasta is al dente, (see not #2.) making sure to stir frequently. Add more boiling water as needed to keep the pasta cooking and the pea sauce nice and smooth.
- While the pasta is still cooking, whisk together the egg and freshly grated Parmesan.
- Remove the pot from the heat and stir the egg and cheese mixture into the pasta.
- Adjust seasoning to taste.
- Serve the creamy green pea pasta garnished with Italian parsley or Basil & freshly grated Parmesan cheese.
Notes
- Smoothing the sauce: Passing the puréed green pea sauce through a fine mesh strainer helps to achieve a smoother and silkier texture by removing any fibrous or chunky bits that may be present in the sauce. This step will remove any impurities or unwanted textures, resulting in a more velvety and uniform consistency.
- Pasta perfection: Al dente pasta is nearly cooked through but still with some bite to it, cooked to the point where it is firm when bitten without being hard or chalky.
- Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Be sure to allow the sauce to cool completely before refrigerating it.
- Freezing: To freeze, allow the sauce to cool completely, then transfer it to an airtight container or freezer bag. Leave some space at the top for expansion. The sauce will keep in the freezer for up to 2-3 months. When ready to use, thaw it in the fridge overnight or reheat gently on the stovetop, adding a splash of water if necessary to restore its consistency.
- Reheating: To reheat, warm the sauce gently on the stovetop over low heat, stirring occasionally. Add a splash of water or broth if needed to achieve your desired consistency. You can also reheat it in the microwave in short intervals, stirring in between, until heated through.
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Mention @thewifewiththeknife or tag #wifewiththeknife