Fresh Pasta and Peas
Delight in the simplicity and elegance of 'Fresh Pasta and Peas,' a quick and satisfying meal perfect for busy weeknights or cozy dinners at home. This vibrant recipe combines delicate fresh egg pasta—like tagliatelle or fettuccine—with tender green peas, all coated in a luxuriously creamy Parmesan sauce. Infused with the subtle warmth of sautéed garlic and a touch of rich unsalted butter, this dish strikes the perfect balance of comfort and freshness. A hint of lemon zest adds a bright, zippy note, while the optional drizzle of olive oil elevates the flavors further. Ready in just 25 minutes, this versatile recipe is ideal for showcasing springtime produce or indulging in a restaurant-quality pasta dish from the comfort of your kitchen.
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Recipe Information
Ingredients
- 300 grams Fresh egg pasta (tagliatelle or fettuccine)
- 200 grams Frozen or fresh peas
- 2 tablespoons Unsalted butter
- 120 milliliters Heavy cream
- 50 grams Grated Parmesan cheese
- 2 cloves Garlic, minced
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.5 teaspoon Lemon zest (optional)
Instructions
Bring a large pot of salted water to a boil.
Add the fresh pasta to the boiling water and cook for 2–3 minutes, or until tender but still firm to bite. If using dried pasta, follow the package instructions. Reserve 120 milliliters of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat.
Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to let it brown.
Add the peas to the skillet and cook for 3–4 minutes, stirring occasionally, until they are tender.
Stir in the heavy cream and let it simmer gently for 2–3 minutes.
Reduce the heat to low and add the grated Parmesan cheese, stirring until it melts into the sauce.
Season the sauce with salt, black pepper, and optional lemon zest, to taste.
Add the cooked pasta to the skillet, tossing to coat it in the sauce. If the mixture is too thick, add small amounts of the reserved pasta cooking water until the sauce reaches your desired consistency.
Serve immediately, garnished with additional Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3445 mg | 150% | |
| Total Carbohydrate | 194.0 g | 71% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 14.8 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
