Over the past few weeks, I’ve posted a couple times about this
pasta on instagram. I have a similar summer
pasta but everyone seemed extremely interested in this spring
pea version. I love this pasta. The sauce is kind of heavy but
there’s just enough to coat the pasta. It comes together quickly
and is the perfect go-to, last minute dinner.
When it comes to vegetables, pretty much anything would work for
this dish. I keep frozen peas on hand for a simple dinner but this
time of year, fresh peas are the way to go. During the spring,
I’ve also been known to add asparagus and spinach while summer is
all about corn and tomatoes.
This sauce is rich, but it’s one of the reasons I really load
up on vegetables in this pasta. You don’t need a lot of sauce to
make this pasta really shine. Of course, you don’t have to make
this with cream/cheese. I have a similar
recipe with an almond sauce. It’s quite a solid vegan
I didn’t include this is this version, but I use herbs a lot
in this pasta. Basil, chives, and dill are usually the ones I add
first. Add the herbs when you’re adding the parmesan.
I prefer this pea pasta with smaller shapes: orecchiette, penne,
or rigatoni. Of course, this could easily work with long noodles.
Just use what you have on hand or if you have any favorites.
Serve this pasta with roasted/grilled vegetables or a big salad.
I like to load up on greens when I make this pasta dish.
Source: FS – Healthy – Vegetarian
Pea Pasta with Shallot Cream Sauce