Primary Ingredients
1 16-ounce package orecchiette pasta
1 tablespoon chopped garlic
1 ¼ cups heavy whipping cream
2 cups fresh English peas, removed from pods
2 ¼ cups freshly grated Parmesan cheese plus additional for serving
¼ cup chopped fresh mint
½ cup chopped fresh Italian parsley
Primary Technique
- Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving ½ cup of the cooking liquid. Return pasta to pot.
- While pasta is cooking, bring cream and chopped garlic to a simmer in a large skillet over medium-high heat. Add peas and simmer just until cooked through, 1 to 2 minutes.Add 2 ¼ cups cheese and stir until melted and sauce thickens slightly, about 1 minute. Stir in mint and ¼ cup parsley. Pour sauce over pasta and toss to coat,
- adding pasta cooking liquid by tablespoonfuls if dry. Season to taste with salt and pepper.Transfer to bowl. Sprinkle with remaining parsley. Serve, passing additional Parmesan alongside.
