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Spring Pea Pasta

If spring had a flavor, it'd taste like peas. Sweet. Fresh. Full of life. And if you'd like to find a better use for a bag of frozen peas, something other than tossing a bag on a bruise, then this recipe is for you...Spring Pea Pasta.

8 ounces orecchiette pasta

2 tablespoons butter

2 medium shallots

3 cups peas (fresh or frozen)

¼ cup  heavy cream

¼ cup whole milk

1 ½ to 2 cups grated parmesan

½ Lemon,  Zested

Salt, to taste

  • Cook the pasta according to instructions. Drain, reserving about ½ cup of pasta water, and set aside.
  • To make the sauce, melt the butter in a large pan. Mince the shallots and add them to the pan, cooking until they are soft and starting to brown. Add in the peas and cook until the peas are hot. Add the cream and milk, stirring to combine.
  • Heat over low heat and stir in 1 1/2 cups of parmesan. Continue to cook until the sauce begins to thicken slightly. Add the pasta and stir to coat. If the pasta is too thin, add a bit more parmesan cheese. If the sauce is too thick, add a splash of pasta water. Stir in the lemon zest and salt before serving. With salting the pasta water and the amount of cheese, I find I don’t need to add a ton of salt- it’s really up to your tastes.
  • Serve with more parmesan cheese and black pepper if desired.

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